I never used to enjoy tomato soup, or at least I didn't until I starting making my own. As a child, the only exposure I had to tomato soup was the salty canned versions that always lacked flavor and somehow tasted like the tin it was dumped from. Likewise, I never have, and likely never will, like canned tomato juice — and that might seem odd as I adore tomatoes and they figure in so many of my meals. My trouble with tomato juice is that is tastes chalky and salty. And as for canned soup, the only kind I would ever really eat was vegetable soup, but again substandard unless it's homemade with care.

If one checks my blog archive, you will see plenty of varieties of tomato soup, some consisting of mostly tomatoes, spices and herbs, and other with the addition of vegetables and legumes. I usually use fresh tomatoes, but sometimes in a pinch I will use canned tomatoes, so long as they are free of any added salt. I'm not sure if I could choose a favorite at this point that is mainly tomato-based, because for a while I was smitten with a cream of tomato soup with fresh basil with coconut milk and gentle spices. Then I came up with this spicier version that does not include fresh basil, but is quite vibrant, flavorful and also very creamy. I'm not sure that I have a favorite anymore, and I would recommend either of these to those who enjoy a good bowl of tomato soup.

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Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser.

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This recipe was presented in the book from which I adapted it as a breakfast or brunch recipe, but I decided that I would like to serve these fresh sweet and savory herbed split pea patties with apple compote for dinner instead. The compote is sweet of course but does not overwhelm the fresh savoriness of the patties. I enjoy little bites, and especially patties that are relatively easy to prepare, especially when they are baked. No need to fry these in batches, and baking cuts down on not only time and cleaning but excess oil too.

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For many years now, I have been fondly referred to as the biscuit queen. After much practice with many types of flours, combinations and techniques, I seem to have essentially mastered the art of quick breads. These ones from Blissful Basil caught my eye because they were vegan and included oat flour along with some of my favorite herbs. I also could not resist the idea of sun-dried tomatoes and I assure you they are a staple in my kitchen because one never knows when the urge might hit me to include some in a dish. The sun-dried tomatoes really gave these easy biscuits an extra boost of tangy flavor along with the underlying hint of dried herbs present. Slightly crispy on the outside and flaky soft inside, serve them for breakfast or alongside soups, pasta, curries or any other dinner that just cries out for some bread on the side.

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