Roasted Red Pepper and Tomato Soup

1 t olive oil
1/2 one white onion, chopped
2 cloves garlic, minced
2 15~oz jars roasted red peppers, drained and chopped
1 14~oz can diced peeled tomatoes
1 1/2 t dried thyme
2 t paprika
dash cayenne pepper (optional)
1/2 t kosher salt
fresh ground black pepper, to taste
4 c chicken broth
1 t Tabasco sauce (optional)
1/4 c sour cream

Heat olive oil in stock pot over medium heat. Add onion and garlic and saute until soft but not brown, approximately 5 minutes. Stir in thyme and paprika (and cayenne if desired). Cook over medium low heat, stirring constantly, for 5 minutes until spices become very aromatic.

Add chicken broth, red peppers, tomato, salt and pepper and bring to boil. Lower heat and simmer, partially covered for 20 minutes. Using immersion blender, process soup to desired consistency.

Ladle soup into bowls, garnish with sour cream and Tabasco. Serve with pita chips. Serves 4.

For Linda.

Roasted Pepper and Goat Cheese Sandwich

4 ciabatta rolls, halved horizontally
2 T vinaigrette dressing (recommended: Brianna's French vinaigrette)
4 oz plain goat cheese
1/2 c roasted red peppers
baby spinach leaves

Drizzle bottom half of each roll with dressing and spread goat cheese evenly over dressing. Add layer of peppers and then layer of spinach leaves. Top with remaining half of roll. Serves 4.

Chef's Note: If you would like to roast your own peppers, see this recipe. I used prepared jarred roasted red peppers in this sandwich recipe.

Corn Chowder

1 T butter
1 strip bacon
1/2 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 ears sweet corn, kernels removed (about 2 cups), cobs reserved
3 1/2 c milk
2 potatoes, peeled and diced
1/3 c roasted red pepper, diced
salt and fresh ground pepper to taste
1/2 t thyme

In large saucepan, melt butter over medium heat. Add bacon and fry until bacon renders its fat but does not brown, 3 to 4 minutes. Add onion and sauté 5 minutes. Add carrot and celery and cook 5 more minutes.

Break corn cobs in half and add to saucepan. Add milk and bay leaf. Bring to boil and reduce heat to simmer. Cover pot and cook 30 minutes with heat just at simmer.

Discard cobs, bacon and bay leaf. Raise heat, add potatoes, salt and fresh ground pepper to taste. Reduce heat to maintain simmer 15 minutes, or until potatoes are tender.

Raise heat, add corn kernels, thyme and red pepper. Bring to boil, reduce heat and simmer 5 minutes. Serves 4.

Chicken and Green Chile Quesadilla

4 12 inch flour tortillas
1 cooked chicken breast, shredded
1 c shredded monterey jack cheese
1/2 c cooked corn kernels
1/2 c pinto beans
1/4 c chopped green chiles
1/4 c chopped roasted red peppers
sour cream and cilantro for garnish

Heat griddle over high heat. Place two tortillas on hot griddle, add 1/4 c cheese and shredded chicken. After cheese has melted, add corn, beans, chiles and peppers. Sprinkle remaining cheese over all and top with two tortillas. Flip quesadillas and reduce heat to medium. Continue to cook until second tortilla is brown and cheese is melted. Remove from griddle and allow to rest 5 minutes. Cut into wedges, garnish and serve. Serves 4.

Black Bean and Roasted Red Pepper Dip

1 package taco seasoning
1 can black beans, drained and rinsed
1~7 oz jar roasted red peppers, drained
8 oz cream cheese
1 T chopped cilantro
2 t lime juice

In food processor combine all ingredients; mix thoroughly. Serve with tortilla chips and raw veggies for dipping.