Tomato-Basil Bruschetta

Ingredients:

• 2 very ripe tomatoes, seeded & finely diced
• 1 tablespoon slivered basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra virgin olive oil
• Pinch kosher salt
• Freshly ground black pepper to taste
• One 8oz loaf French or Italian bread, cut into 8 slices
• 1 garlic clove, halved

Directions:

1. In a small bowl, combine the tomatoes, basil, vinegar, oil, salt, and pepper. Set aside.

2. Preheat the oven to 375 F. Place the bread on a baking sheet in a single layer; toast until lightly browned, 2-3 minutes on each side.

3. Rub the toast slices on one side with the garlic clove and top with a generous tablespoon of the tomato mixture. Arrange on a serving tray and garnish with the basil leaves (if using). Let stand, covered, at room temperature until the mixture's juices have soaked into the bread, at least 30 minutes (but no longer than 6 hours before serving).

Split Pea Soup

Ingredients:

• 4 cups Vegetable Broth
• 3 carrots diced
• 1 cup green split peas
• 2 onions diced
• 1 garlic clove minced
• 1 teaspoon minced rosemary
• 1/2 teaspoon kosher salt

In a large saucepan, combine the broth, carrots, peas, onions, minced garlic, rosemary and salt; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the peas have disintegrated, around 1 hour.

Serve with garlic croutons (home made or store bought) and freshly chopped flat leaf parsley.