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.

Spinach and Potato Soup


  • 2 medium onions, chopped

  • 2 medium carrots, chopped

  • 2 medium potatoes, diced

  • 2 handfuls spinach

  • 2 garlic cloves, chopped

  • 1 Tbs curry powder

  • 5-6 cups vegetable stock

  • 2 Tbs cream

  • salt

  • black pepper


  1. Melt 2 tablespoons of butter in a medium pot. Add the onions and carrots and cook until soft.

  2. Next, add the potatoes, spinach, garlic, curry and stock. Simmer for about an hour.

  3. Blend with a hand mixer until smooth. If it`s too thick, add more stock.

  4. Add the cream and season with salt and pepper to taste.

Kale and Onion Flip Omlette


  • 6 eggs

  • 2 Tbs heavy cream

  • 150 g of cheese, grated (any kind of cheese you like – feta works nicely)

  • 2 medium onions, chopped

  • about 3 cups sliced kale

  • 4 Tbs butter

  • salt

  • ground black pepper


  1. In a medium skillet, melt 2 tablespoons of butter, and cook the onions on medium heat until they are soft, for about 5-7 minutes.

  2. Add the remaining 2 tablespoons of butter, the kale and season with salt. Cook the kale for an additional 5 minutes, stirring often.

  3. Meanwhile, whisk the eggs with the cream and season them with salt and pepper.

  4. Once the kale is done, spread the onion-kale mixture evenly in the bottom of the pan.

  5. Add the cheese on top, and pour the eggs over and cover, lower the heat to low, and let cook for 10-15 minutes, until the eggs are set.

  6. Flip over onto a plate, slice, and serve!



  • 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.