8-9 ripe tomatoes, chopped
2 bell peppers, chopped
1 ear of corn, shucked and kernels cut off
1 medium summer squash or zucchini, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, chopped fine
½ cup chopped spinach
2 Tbsp fresh basil leaves, loosely packed
2 Tbsp fresh parsley leaves, loosely packed
3 Tbsp marinated chevre cheese*
*(plain, chive, or herb goat cheese will work, too)
Process all ingredients in a food processor until a consistency of soup, adding a bit of water as needed for proper consistency. Chill for about an hour if you have time. To serve, top each bowl/cup with a crumble of the goat cheese.
Sauté sliced peaches in a Tbsp of butter until just beginning to soften. Add root beer and simmer to reduce. Add cranberry relish and simmer until liquid becomes syrupy. Serve by the spoonful over individual servings of cheesecake.
Holly used peaches from one of our farmers, root beer from Tower Root Beer, relish from Vermont Gourmet Candy Dish, and cheesecake from 7ate9 Bakery.
Recipes by Holly Pierce, CHWP (aka Miss Holly)
Chef, Wellness Consultant & Instructor
The Soul Chef