Soup season is here, and for many occasions it’s hard to beat tomato, especially with a tasty twist. This recipe for Tomato Red Pepper Cream Soup is delicious and easy (two of my favorite things about a recipe) and is included below. Also note that you can make a lighter variation of this soup, simply by substituting almond or coconut milk for regular milk, and using non-fat cream cheese. Enjoy it in a casual setting for a light lunch, pair with a hearty sandwich for a filling meal (Sunday football, anyone?), or dress it up to serve as a pretty appetizer for more upscale entertaining.  See serving ideas in the captions below.

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Several weeks ago I was looking for something or other at Anthropologie and started flipping through the cookbook, The Forest Feast (link here). I loved the stylish photography, great artwork, and simple instructions. I purchased the cookbook, and have been happily perusing it ever since. I thought this fig appetizer recipe looked delightful, and not just because it didn’t involve turning on the oven. I paired these goodies with some spicy raspberry bites, made simply by topping a cracker of your choice with a bit of goat cheese, a fresh raspberry and dollop of jalapeno raspberry jam. Yum.

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I love this cocktail (recipe below), and it goes along with my posts this week that give a nod to this summer – although I see no reason not to enjoy this yumminess at other times of the year. I dolled up this version for guests with fun straws, lime wedges, and mint ice cubes, but I can attest that it is just as delish without the frills and in a red Solo cup. I also like that the recipe is pretty loose, in that you can include the liquor of your choice – or go with a virgin version – and mess up the measurements (ahem, I mean creatively portion the ingredients), and it always seems to please. Another plus? You can freeze any remaining Bootleg mixture for another day.

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