Creamy Tomato and Basil Soup

1 tbsp olive oil

1 tbsp garlic, minced

1 onion, chopped

3 pounds fresh tomatoes, chopped

1/8 cup sun-dried tomatoes, chopped

1 cup plain soy milk

3 tbsp fresh basil, chopped

red pepper flakes, to taste

salt and pepper, to taste

Saute garlic and onion in olive oil until soft, add fresh tomatoes and stir until mixture boils. Add sundried tomatoes. Simmer on low for 30 mins. Add soy milk and season to taste with red pepper flakes, salt, and pepper. Mix in fresh basil and serve.

(Adapted from Andrew Weil's recipe for Quick Creamy Tomato Soup in Eating Well for Optimum Health.)

Roasted Rainbow Carrots with Maple-Mustard Glaze

Ingredients:

2 bunches (~1-1.5 pounds) rainbow carrots

Olive oil

Kosher or sea salt to taste

1/4 cup pure maple syrup

1 tablespoon grainy mustard

Splash of sherry vinegar

Preparation:

1. Preheat oven to 400 F.

2. Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.

3. Roast carrots for 30-35 minutes, until soft and lightly browned.

4. While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium heat. Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar. Set aside.

5. About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze on top of them. Continue cooking until carrots are done.

http://cltampa.com/dailyloaf/archives/2010/09/28/roasted-rainbow-carrots-with-maple-mustard-glaze-recipe

Bellwether Farms Carmody Cheese

Had this in the Google cafeteria today. Was so impressed. It's got quite an acidic bite to it, kind of reminds me of white wine. Cheese was paired with golden raisins and some nuts.

My friends got me a giant chunk of it "to go". Will be curious to see how (whether) it melts. Am thinking of pairing with heirloom summer squash seasoned with herbs de provence.