2 cans of peeled tomatoes
1 onion
1 large carrot
1 tablespoon capers
1 grilled bell pepper (recipe here)
1/3 teaspoon celery powder
1 teaspoon herbes de Provence (thyme, rosemary, oregano…)
1 tablespoon of sugar
Salt and pepper
Olive oil

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1 melon (Cantaloupe)
1 pound (500g) small cherry tomatoes
3/4 pound bocconcini (bite-size fresh mozzarella balls, or mozzarella cut into small cubes)
Olive oil
Basil
Salt and fresh cracked pepper

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8 firm green tomatoes
1 tablespoon basil pesto (homemade or bought at the grocery store)
2 teaspoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
Parmesan shavings
1 sprig of basil
Freshly cracked pepper

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1 cup (200g) white sugar
4/5 cup (200ml) of water
Grated zest of 1 organic lemon
2 sprigs of fresh mint
4/5 cup (200ml) lemon juice
4 cups (1 liter) sparkling water
Mint leaves for decoration + 1 sliced lemon

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3 1/2 cups (340g) all-purpose flour
2/3 cup (110g) sugar (better with a mix of 1/2 powdered sugar and 1/2 of icing sugar )
1 pinch of salt
3/4 cup (75g) ground almonds (blanched, slivered or whole)
2 sticks (230g) butter, softened
1 large egg

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