Roasted Corn & Pepper Soup

Makes 2 quarts soup, 6-8 servings. Recipe by Teresa B. Day.

5 ears sweet corn

3 red bell peppers, halved

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon cracked black pepper

½ stick unsalted butter

1 onion, chopped

1 clove garlic, minced

1 teaspoon table salt

½ teaspoon black pepper

¼ teaspoon turmeric

2 cups chicken or vegetable broth

2 cups half-and-half

1. Heat oven to 450 F. Place ears of corn and pepper halves on a baking pan. Brush with olive oil and sprinkle with salt and pepper. Roast for 20 -25 minutes, turning at half-way point, until corn starts to brown.

2. While corn and peppers roast, sauté onion and garlic in butter in a 4-quart Dutch oven or stock pot.

3. Once corn and peppers are cool enough to handle, cut the kernels off three of the ears and puree in a food processor with the peppers. Add to the pot with the onions and garlic.

4. Cut the kernels off the remaining two ears and add to the pot.

5. Season with salt, pepper and turmeric.

6. Stir in broth and half-and-half. Simmer for 10 minutes. Serve warm.


Sweet Potato Rolls

Makes 2 dozen rolls. Recipe is by Teresa B. Day.

1 baked sweet potato

1 .25-ounce packet active dry yeast

2 tablespoons sugar, divided

½ cup hot water

3 tablespoons coconut oil or shortening

½ teaspoon salt

2 eggs, beaten

3½ cups all-purpose flour

1. Bake sweet potato at 450 F for 30 minutes or until tender. Peel and mash sweet potato and set aside.

2. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in hot tap water. Let stand 10 minutes.

3. Into yeast mixture, stir in sweet potato, coconut oil or shortening, salt and eggs. Stir in flour one cup at a time until fully incorporated.

4. Knead in the bowl two or three times until you can shape the dough in a ball. Place in an oiled bowl and turn the dough to coat with oil. Cover and let rise for 1 to 3 hours.

5. Punch down the dough and either pinch off palm-size pieces or use a large ice cream scoop to scoop out balls of dough. Roll them in your hands then place in a muffin tin.

6. Allow to rise once more for about 30 minutes.

7. Bake at 375 F for 12-15 minutes. Serve warm with butter.