Roasted Red Pepper Soup with Mascarpone Cheese

My local farmer's market right now is bursting with bell peppers.  This recipe uses roasted peppers to make a rich soup that's made a little creamy by adding some mascarpone cheese.  If you've never roasted peppers yourself, please give it a try - it's so easy and they are really worth it.  You can use the jarred roasted peppers in the grocery store, but once you see how easy these are to roast, I think you will prefer these.  And if you line your baking sheet with foil, there is no clean up!

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Asparagus Appetizers in Phyllo Dough

I made these for my son's graduation open house this past spring and they were such a big hit. So many people wanted the recipe that I thought I would go ahead and share it here.  These are outrageously tasty and crunchy and very easy to make.  The phyllo is brushed with good mustard and sprinkled with Asiago cheese and then rolled up with asparagus. The best part about these is that they can be assembled a day ahead, refrigerated and then just baked the next day right before serving - my kind of recipe!  And you don't even have to precook the asparagus - I just use them raw in the assembly.  I even made a video to show you how fast and easy these are to whip up. 

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Spiralized Zucchini Noodles with Basil Pesto

It looks like a serving bowl full of pasta noodles, doesn't it?  But it's not - it's "spiralized zucchini noodles" and so many people are making these right now, I wanted to make sure you knew about the great gadget that makes these! Whether you are trying to avoid wheat, or trying to cut back on calories or just trying to get rid of a ton of zucchini in your garden, this Spiralizer is for you. When I first served these zucchini noodles to my husband, he thought they were pasta - so did a couple of other people who had them. 

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