Makes 4 servings
Ingredients:

• 2 pounds yellow heirloom tomatoes, cored and quartered
• 1 small yellow onion, diced
• 1 medium yellow squash, halved lengthwise and thickly sliced
• 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
• 1 garlic clove, thinly sliced
• 1/2 cup carrot juice
• 3 tablespoons sherry wine vinegar
• Coarse salt to taste
• 1 avocado
• 1 small red heirloom tomato

Directions:

1. In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil.
2. Pulse until finely pureed. Season with salt.
3. Refrigerate until well chilled, at least 2 hours.
4. At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.

Makes 4 servings

Ingredients

• 1 cup quinoa (washed and drained)
• 2 cups salted water
• 1 tablespoon white wine vinegar
• 2 tablespoons olive oil
• ½ teaspoon curry powder
• 2 tablespoons currants
• Dash of salt & pepper

Directions

1. Cook quinoa in salted water until evaporated (approx. 20 minutes).
2. Let cool until lukewarm.
3. In a salad bowl, whisk together vinegar, curry powder, salt, pepper, and olive oil.
4. Add quinoa and currants. Mix well and serve at room temperature.

Presented by Laurence Martinaud

Makes 4-6 servings
Ingredients

• ¼ cup olive oil
• 1 clove garlic, finely chopped
• 1 small red onion, sliced
• 1 bay leaf
• ½ tablespoon finely chopped fresh thyme
• 1 red bell pepper, seeded, deribbed and cut into slices
• 6 Japanese eggplants, sliced into rounds
• 3 zucchini, sliced into rounds
• 2 cups cherry tomatoes
• Salt, freshly ground black pepper
• 1 ½ tablespoons red wine vinegar

Directions

1. Heat olive oil in a large skillet over medium heat. Sauté garlic, onion, bay leaf and thyme until softened, about 5 minutes.
2. Add bell pepper, eggplants and zucchini. Sauté for 10 minutes, stirring frequently.
3. Add tomatoes and salt and pepper to taste. Sauté until vegetables are tender, 10-15 minutes. Transfer to a bowl. Stir in vinegar. Let stand for 1 hour before serving at room temperature.

Presented by Laurence Martinaud