Fresh Tomato Soup - 4 Ways
Master Recipe
5 lbs. plum tomatoes, chopped
¼ c. extra virgin olive oil
2 lg. onions (4 cups), diced
4 celery stalks (2 cups), diced
1 lg. carrot, peeled and diced
½ c. Italian parsley, finely chopped
½ c. fresh basil, chopped
1 T. kosher or sea salt
1 t. freshly ground black pepper
1 qt. vegetable or chicken stock

Heat olive oil and sauté onions, celery and carrots until onions are transparent. Add tomatoes and stock. Bring to a boil, then simmer for 20 minutes or until tomatoes are completely cooked. Purée soup in blender until smooth and then strain through a fine sieve. Garnish with snipped chives and garlic croutons.
Yield: 3½ qts.

Variations
1. Sauté 2 diced jalapeño peppers with other vegetables. Purée soup, strain and add 2 cups fresh corn. Reheat and top with crumbled Queso Fresco (Mexican white cheese).

2. Once soup has been puréed and strained, add 2 c. heavy cream and 2 c. cooked rice. Reheat.

3. Once soup has been puréed and strained, add 2-15 oz. cans of drained white beans and 2 links of cooked fresh Italian sausage that have been cut into ½ inch slices. Reheat.

Spinach Ricotta Pancakes
2 c. ricotta cheese or small curd cottage cheese
1½ c. flour
2 c. onions, chopped
1 lb. fresh spinach or 1 sm. pkg. frozen spinach
1 t. salt
1/8 t. ground nutmeg
½ t. freshly ground black pepper
3 T. grated fresh parmesan
8 eggs, separated
Olive oil

Preheat oven to 350°. Sauté onion in 1 T. olive oil until transparent. If using fresh spinach, steam it until wilted. Squeeze out excess water and chop. If using frozen spinach, defrost, then squeeze out water and chop. You should have about 1½ c. prepared spinach.

Mix together all ingredients except egg whites. Beat egg whites until stiff and then fold into spinach mixture. Add generous coating of olive oil to large frying pan and heat. Spoon ¼ c. of batter into pan and sauté until golden brown on both sides. Change oil after every 10-15 pancakes. Transfer pancakes to baking sheet, single layer. Bake for 8-10 minutes.
Yield: about 30 pancakes

Zucchini Bread
3 eggs
1¾ c. sugar
¾ c. + 2 T. canola or corn oil
2½ c. grated zucchini
2½ t. vanilla
3 c. flour
1 t. baking soda
¼ t. baking powder
3 t. cinnamon
1 c. chopped walnuts

Preheat oven to 350°. Beat eggs, sugar and oil until light. Mix in zucchini and vanilla. Sift together flour, baking soda, baking powder and cinnamon. Stir dry ingredients into zucchini mixture until just blended. Stir in walnuts. Pour batter into 2 greased 9 x 5" loaf pans. Bake for 50 minutes. If toothpick inserted in center comes out clean, bread is done. If not, bake for an additional 5 - 10 minutes. Cool in pan for 15 minutes.
Yield: 2 loaves