A Delicious First Anniversary!

Ok this may not look like vegetables, but it was certainly delicious!  Rob took me to the Oceanaire for our first anniversary.  Everything was so yoummy, Blackened Marlin with Carmelized Onions, and Blue Cheese Butter, a yummy local beet salad with goat cheese, and we did have some outstanding grilled summer squash too.  But Desert!  oh yes........BAKED ALASKA.  To die for.   Rob even gave me a trip to the carribean expiring this spring.  I love being married and discovered celebrating anniversaries is REALLY FUN especially with your best friend. 

Yummy! Zuppa per Settembre (September Soup) Recipe from Loon Organics

Zuppa per Settembre (September Soup)



1 ½ lbs plum tomatoes ( about 9) cored, quartered and seeded (I forgot to seed and it worked out fine)
1 lb red bell peppers (about 3) trimmed, quartered and seeded
Hot pepper to taste (I used ½ of a tiny red hot pepper)
2 red or yellow onions cut into wedges
2 cloves garlic quartered lengthwise
1 tsp kosher or sea salt
ground pepper
1 tsp sweet Hungarian paprika
1 tsp finely chopped fresh thyme
6 large fresh basil leaves cut crosswise into fine strips or coarsely chopped
1/3 cup olive oil
2 cups best quality chicken broth
¼ cup heavy cream –room temperature
sourdough croutons
Heat oven to 450.

Place tomatoes, peppers, onions and garlic on a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with oil. Toss well to coat evenly.

Roast veggies for 45-60 minutes, stirring every 15 minutes until veggies are completely tender and well browned in places.

Remove from oven and let cool for at least 10-15 minutes. In blender or food processor, work in batches to puree the veggies with the broth until smooth. Transfer the puree to a saucepan and reheat over low heat. Stir in the cream and heat the soup just until warmed but not boiling.

Top each bowl with sourdough croutons.