Roasted Pepper and Tomato Soup


  • 4 ½ ripe tomatoes

  • 2 bell peppers seeded and quartered

  • 2 onions quartered

  • 1 handful fresh basil

  • 6 cloves of crushed garlic

  • ¼ cup butter

  • ½ tablespoon dried hot pepper

  • Salt & pepper to taste


  1. Preheat oven to 400 F.

  2. Place cored tomatoes cut side up with the rest of the ingredients in a 9×13 inch cake pan. Roast for one hour.

  3. Let cool a little and puree until desired texture is obtained.

  4. Add water if it is too think for your liking. T

  5. Chop with fresh chopped basil leaves.



  • 3 Tbs olive oil

  • 1 onion, thinly sliced

  • 4 garlic cloves, peeled and sliced

  • 1 bay leaf

  • 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)

  • 1 small zucchini, halved lengthwise and cut into thin slices

  • 1 red bell pepper, cut into slivers

  • 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)

  • 1 teaspoon kosher salt

  • 1/2 cup shredded fresh basil leaves

  • Freshly ground black pepper


  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.

  3. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender.

  4. Stir in the basil and few grinds of pepper to taste.

Garlic Scape Pesto


  • 2/3 cup raw sunflower seeds lightly toasted

  • 1 cup roughly chopped garlic scapes, bulbs discarded

  • 2 cups fresh basil roughly chopped

  • juice and zest from 1 lemon

  • 1 tsp kosher salt

  • cracked black pepper to taste

  • 1/2 cup grated parmesan cheese

  • 1 cup extra virgin olive oil


Toasted Sunflower Seeds

1.      Position a small dry pan over very low heat.

2.     Add the sunflower seeds and toast the sunflower seeds, stirring often, until they begin to turn a golden colour. About 2-3 minutes.

3.      Remove from heat and set aside to cool.

Garlic Scape Pesto

1.      Place the sunflower seed, garlic scapes, basil, lemon juice, lemon zest, salt, and pepper into a food processor or blender. If you are using a high-powered blender go slowly, and make sure you do not completely puree the ingredients. Pulse a few times.

2.     Then, with the processor running on low, gradually add the olive oil. Continue until the mixture is thoroughly blended but still has some texture to it.

3.      Taste and adjust salt/pepper to your preference.

4.     Transfer the pesto to a jar or other airtight container and add the grated parmesan, stirring until completely mixed.

5.      Serve immediately or seal and store in the refrigerated for up to a week or in the freezer for up to 3 months.