Roasted Garden Tomato Soup
Summer is the time for the most delicious vine ripened tomatoes to be picked.  There are so many varieties to choose from.  Whether you grow your own in a garden, in patio planters or buy them at a farmer's market they are just superb in the summer.  This sweet and smoky soup is a perfect way to use them up, even those that are imperfect. 

*This deliciousness couldn't be any easier to make and can also be thickened with a little tomato paste to make an awesome marinara sauce. 

Ingredients:
5 to 6 large tomatoes or 8 or 9 medium, large chopped chunks (gently cut out any imperfections)
1 medium sized vidalia or sweet onion
5 small garlic cloves peeled and smashed
1 to 2 medium red peppers chopped, seeds and stems removed
Extra Virgin olive oil
4 sprigs of fresh thyme
1 sprig of fresh rosemary
Salt and pepper to taste
4 cups of vegetable or chicken broth
Optional: Pinch of red pepper flakes or a sliced fresh jalapeno

Take the chopped tomatoes, onions, smashed garlic, chopped peppers and place on a parchment lined baking sheet.  Use a large pan or 2 medium ones.  Sprinkle sea salt or kosher salt and freshly ground black pepper (if you like a little kick add some red pepper flakes or a slice fresh jalapeno).  Place the sprigs of thyme and rosemary randomly all over and drizzle everything with the olive oil.  Place the pans in a preheated 300 degree oven and set for 45 minutes and forget it.  Check on them and add another 15 minutes until you see them all roasted and golden.  Remove the herb stems leaving any leaves that fell off during roasting.
Cool for at least 1 to 2 hours then blend.  Add this mixture to a pot and add the 4 cups of broth.  Simmer for a few minutes and serve with toast, a grilled cheese or even a quesadilla.  Enjoy!
*To turn this into a sauce simple heat a pot and add a drizzle of olive oil, add about 2 tablespoons of tomato paste and stir.  Slowly add the soup stirring constantly and you basically have thickened soup or an amazing slow-roasted marinara sauce. 

Spiced Pecans
These are amazingly delicious!  Slightly savory, mildly sweet with a hint of spice.  I love serving them on a cheese board or even a fruit platter.  This large batch provides days of munching pleasure or provides plenty to fill several small jars up and give as gifts.  Not only are they tasty and crave worthy but healthy to boot.  Keep pecans on hand in the pantry as well as fresh rosemary growing outside so that you can bake them up whenever a craving hits.  Happy snacking!
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Main Ingredient:
4 cups of unsalted natural pecans
Spice Mixture:
2 tablespoons of fresh rosemary finely chopped (must be fresh, not dried)
1/4 cup of pure *maple syrup or brown sugar
1/2 teaspoon of cayenne
1 1/2 teaspoons of kosher salt
2 teaspoons of melted coconut oil

Steps:
1. Preheat oven to 400 degrees. 
2. Place plain pecans on a parchment lined baking sheet in a single layer (use 1 large cookie sheet or 2 medium ones).
3. Place in oven to bake for 7 minutes, no longer.
4. Prepare spice mixture in a large bowl so that it is ready when the pecans are done. 
5. Carefully take the hot pecans and slide them into the mixture, tossing well to coat all of the pecans. 
5. Place the coated pecans back on the parchment lined baking sheet to bake for another 7 minutes, no longer.
6. Remove from oven and cool completely, preferably overnight before placing in glass jars for storage.

Note:
*Maple syrup has an awesome flavor but will make for stickier results.