4 large tomatoes (cored & quartered)
3 cloves of garlic
salt & pepper to taste
Place tomatoes & garlic on a roasting pan & drizzle with olive oil. Roast tomatoes & garlic in a 5oo degree oven until you see them start to turn black on the tips. Transfer tomatoes and peeled garlic to a blender cup, and blend on high for a few minutes or until smooth. Strain into a saucepan. Simmer on low until you are ready to eat. Add salt & pepper to taste, and then garnish with greek yogurt.
1 large cantaloupe
2 stems of lemon verbena
1/2 cup of orange juice
2 tablespoons of agave syrup
tequila (to taste)
cointreau (to taste)
Juice the cantaloupe by blending the flesh, and then straining it. You will likely have to do this in batches if you got a gigantic Whitton Farms cantaloupe as TCV did (thanks Keith & Jill.) Squeeze the lemons into the juice, and then add all other ingredients.
The salad is pretty self explanatory.
Sorry there are no stories about grandmas or food origin, but I gotta go. TCV has got to make a living too, and today is a busy, busy day.