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| Lentil Pasta |
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| Tomato Soup with Fig and Cumin |
Fall has definitely arrived and we decided to one final fling of a tomato based dinner. This season has been a bumper one for figs, so we decided to make Tomato Soup with Cumin and Figs from Moro East by Sam & Sam Clark. This is a great soup that features one of my favorite spices: Cumin.
It is very thick and the figs added at the end bob in the soup.
You can find the recipe in our blog of: Aug 20 2008. Click the date to get the recipe.
For the main course we made Lentil Pasta. The Italian Lentil Pasta from the restaurant Locanda Veneta in Los Angeles is one of the best. It is so rich, you would swear it was made with meat. We use Oven Candied Summer Tomatoes from: The Italian Country Table by Lynne Rossetto Kasper.to make the sauce. The tomatoes once made can be frozen and used for up to 6 months. You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipe.
It was a perfect end of summer tomato dinner.
1 comment:
The Summer Tomatoes and Lentil Pasta are now regulars at our house, ever since trying them via munch-munch! MB and JJ
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