Summer Reading Fun and Food

Katy’s investment in a rental property pays an unexpected dividend when she catches the eye of the artist upstairs. They have little in common, as they are as different as oil and water; or maybe like match and gunpowder? Katy’s sensible side warns her that being tied down in a long-term relationship is the last thing Daniel wants, but the fizz of his spontaneity brings to her life keeps her seeing him.

FIREBIRD 

Cauliflower and Mushroom Soup

Ingredients

Serves:

Makes 8 (1-cup) servings.

6 cups cauliflower florets (2-inch pieces)

2 portobello mushrooms, cut into 1-inch pieces

1 large red bell pepper, cut into 1-inch pieces

2 tablespoons plus 2 teaspoons olive oil, divided

1 tsp dried thyme leaves

1 tsp ground  cumin

2 cups chopped onions

3 cups vegetable broth

1 cup V-8 juice

1/4 tsp freshly ground black pepper

Directions

1. Preheat oven to 450°F. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of extra virgin Olive oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.
2. Meanwhile, heat remaining 2 teaspoons oil in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until softened. Add vegetable mixture, V-8 juice, broth and pepper. Bring to boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.
3. Ladle into soup bowls and serve with your favorite sandwiches.