Whats for dinner?

Roasted Tomato Basil Soup, and BBQ Chicken Salad with Baby Greens.

BBQ Chicken Salad with Baby Greens

Ingredients:

Baby greens

Grilled chicken breast chopped and mixed with some BBQ sauce.(I use sweet baby rays)

Fresh corn off the cob

Black beans

Chopped Tomatoes ( mine were from my garden)

Fresh cilantro

Cheddar cheese finely grated

Homemade Buttermilk Dressing

BBQ Sauce

Toss all ingredients drizzle with dressing and BBQ sauce. (you don't need very much the salad is really flavorful)

Roasted Tomato and Basil Soup{adapted from Ina Gartens Barefoot Contessa Cookbook}
3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. I add 1 cup heavy cream after blending, you can add more to taste. Enjoy!