Roasted tomato soup

Roma tomatoes, halved	2 pounds
Garlic	4 cloves
Olive oil	3 tablespoons
Salt
Pepper, freshly ground
Chicken stock	1 quart
Basil, dried	2 tablespoons
Balsamic vinegar	½ tablespoon

1. Preheat the oven to 375°F.
2. Place the tomatoes, cut side up, on a baking sheet with the garlic.
3. Drizzle with oil, and sprinkle with salt and pepper.
4. Roast for 45 to 60 minutes.
5. Transfer the contents of the baking sheet to a blender, and purée.
6. Add the stock, basil, and vinegar; blend until smooth.
7. Season to taste: serve either hot or cold.

Poached peaches with baked ricotta

Ricotta
Ricotta cheese	2 ¼ cups
Vanilla bean, split, seeds scraped	1
Lemon zest, finely grated	1 ½ tablespoons
Eggs	4 whole + 1 yolk
Sugar	1/3 cup
Flour	3 tablespoons
Salt	¼ teaspoon
Peaches
Sugar	½ cup
Honey	¼ cup
Water	2 cups
Lemon balm, dried, bundled in cheesecloth	½ cup
Peaches, ripe but firm	3

1. Preheat the oven to 350°F. 
2. Lightly coat two 1-quart baking dishes with spray cooking oil, and set in a roasting pan. 
3. In a colander set over a large bowl, drain the ricotta; discard the liquid. 
4. Transfer to a large bowl, and stir in the vanilla seeds and lemon zest. 
5. In another large bowl, whisk the eggs and sugar until smooth, add the ricotta mixture, and then fold in the flour and salt. 
6. Pour the mixture equally into baking dishes. 
7. Add enough hot water in the roasting pan to go halfway up the side of the baking dishes. 
8. Bake for about 40 minutes, until lightly golden on top and set in the center. 
9. Transfer the dishes to a rack to cool for 3 hours. 
10. Meanwhile, prepare the peaches: in a large saucepan, combine the sugar, honey, and water. 
11. Bring to a simmer, and then add the lemon balm and peaches. 
12. Bring to a boil, then reduce to a simmer over low heat, turning the peaches occasionally, until tender, about 7 to 8 minutes. 
13. Using a slotted spoon, transfer the peaches to a baking sheet. 
14. Let cool slightly, and then slip off the skins. 
15. Discard the lemon balm, and simmer the poaching liquid over moderate heat until reduced to a light syrup, about 10 minutes. 
16. Strain the syrup into a bowl, and let cool to room temperature, about 1 hour. 
17. Place half of the peaches over each baked ricotta dish, spoon over syrup, and serve.

Recipe adapted from Food & Wine, August 2013.

Sweet & tangy corn with roasted peppers

Bell peppers, red	3
Sugar	½ cup
Water	1 tablespoon
Vinegar, white wine	½ cup + 2 tablespoons
Corn, shucked, kernels cut off cobs	10 ears
Leeks, medium, light green & white parts only, halved lengthwise, thinly sliced crosswise	3
Scallions, thinly sliced	8
Salt, kosher
Pepper, freshly ground

1. Roast the bell peppers directly over a gas flame, or under a preheated broiler, turning until charred all over.
2. Transfer the peppers to a large bowl, and cover tightly with plastic wrap, and let cool completely.
3. Peel, seed and stem the peppers.
4. Cut into a 1/3-inch dice.
5. Meanwhile, in a small saucepan, combine the sugar and water, and cook over moderate heat without stirring until lightly golden in color, about 3 to 5 minutes.
6. Add the vinegar, and cook until the caramel dissolves, about 1 minute more; let cool completely.
   Chef note: BEWARE of FUMES!
7. In a large saucepan of salted boiling water, blanch the corn kernels and leeks until crisp-tender, about 3 to 5 minutes; drain well, and let cool completely.
8. In a large bowl, toss the corn and leeks with the peppers, scallions, and sweet-tart dressing.
9. Season with salt and pepper to taste, and transfer to a platter.

Recipe from Food & Wine, August 2013.

Lemony frozen-yogurt terrine with blueberries & mango

Yogurt, Greek, fat-free, plain	1 quart
Sugar, turbinado	1 cup
Lemon zest, finely grated	1 ½ tablespoons
Lemon juice, freshly squeezed	¾ cups
Salt, kosher	1 teaspoon
Mangos, peeled, pit removed, coarsely chopped	2
Honey	¼ cup
Cream, heavy	2 tablespoons
Blueberries	1 cup
Pistachios, unsalted	¼ cup

1. In a medium bowl, combine the yogurt, sugar, lemon zest and juice, and salt; whisk until smooth.
2. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions; the yogurt should be frozen but still spreadable.
3. Meanwhile, in a food processor, combine the mangoes, honey, and cream; purée until smooth.
4. Transfer half of the mango purée to a bowl, and refrigerate.
5. Working quickly, spread one-third of the frozen yogurt in a spring-form loaf pan in a ½-inch-thick layer.
6. Gently spread half of the unrefrigerated mango purée on top, and scatter with some of the blueberries and pistachios; gently push them into the purée.
7. Repeat with another third of frozen yogurt and the remaining mango purée, blueberries, and pistachios.
8. Spread the remaining frozen yogurt on top.
9. Cover, and freeze the terrine until firm, at least 8 hours, or up to 5 days.
10. Carefully unmold the terrine onto a platter.
11. Cut the terrine into 1/2-inch-thick slices, rinsing the knife under hot water and drying it between cuts.
12. Serve with chilled mango purée.

Recipe from Food & Wine, August 2013.

Spicy tilapia with vegetables & basil cream

Butter	2 tablespoons + 1 tablespoon
Corn kernels	2 cups
Onion, medium, chopped	1
Bell pepper, chopped	1 red + 1 green
Salt	¾ teaspoon
Pepper, freshly ground	¾ teaspoon
Flour	½ cup
Cornmeal	¼ cup
Creole seasonings	1 tablespoon
Tilapia	4 fillets
Buttermilk	1/3 cup
Vegetable oil	1 tablespoon
Cream	½ cup
Basil, chopped	2 tablespoons

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. 
2. Add the corn, onion, and peppers; sauté 6 to 8 minutes, or until tender. 
3. Stir in salt and pepper; spoon into serving dish, and keep warm. 
4. Combine the flour, cornmeal, and Creole seasonings in a large shallow bowl. 
5. Dip the fillets in buttermilk, and dredge in the flour mixture. 
6. Melt the remaining butter with oil in a skillet over medium-high heat. 
7. Cook fillets, in batches, 2 to 3 minutes on each side, or until golden. 
8. Remove, and arrange over the vegetables. 
9. Add cream to the skillet, stirring to loosen the particles from the bottom of the skillet. 
10. Add the basil, and cook, stirring often, 1 to 2 minutes, or until thickened. 
11. Serve sauce with the fillets and vegetables. 

Recipe adapted from Southern Living 1001 Ways To Cook Southern.