When I need bacon flavor in a vegetarian dish, I just sprinkle a little of the "bacon bits" made out of TVP. Very little though, they are salty and have more flavor per "bit" than bacon would. I finished off the Cookalong last night by making Alexa's recipe for collards, albeit with a small amount of turkey kielbasa instead of the ham hock. I made it in the crockpot, as one burner is out on my stove and this was a stove-intensive meal. It was yum. I had never made fresh collards before. I liked them a lot, but they are kinda pricey (compared to spinach and kale) so I might not eat them very often. I served the collards with a blackeyed pea stew that BF made with red and green pepper, zuchinni, onion and fire roasted tomatoes. It was FAB, and so colorful! Wish I had taken a photo. That got served over cheesy polenta, to use up some asiago I had languishing in the fridge. Definately a keeper meal and will make again, although next time in may be with kale. Tonight is brussel sprouts. Then I just need to find a way to use up the bottoms of the beets and I will have finished using up all the produce I got for the Cookalong. I am so weird, I have LOVED this cookalong, with all the vegetables that most people turn their noses up at! I hardly ever eat them even though I like them, since they are usually outside my budget. So for me, these two weeks have been a luscious treat! Oh, and here's a freeby for the beets that go with beet greens. Syrian Beet salad (from "Moosewood Restaurant Daily Special" cookbook) 2 quarts water 3 large beets 1 TBLSP chopped chives (or 3 scallions) 2 TBLSP chopped cilantro (or parsley with some ground corriander seed) 2 garlic cloves, pressed 1/2 fresh chili, seeded if you want milder, minced (about 1 TBLSP). I often have to use a healthy dash of Aleppo pepper instead 1 tsp. ground cumin 2 TBLSP lemon juice (or cider vinegar) 3 TBLSP EVOO 1 tsp. salt or to taste In a large pot, bring water to boil. Wash and scrub beets well. Cut beets into quarters and ease into boiling water. Turn to simmer and cook until tender and easily pierced with a knife. Alternately, you can cut the beets into 1/8ths and coat with salt and EVOO and roast at 400 for about 1/2 hour. Put a little veg or chicken broth in the bottom of the pan to prevent the beets from drying out. Cool the beets. Peel the beets after they cool and dice into bite sized pieces. Combine other ingredients into dressing and pour over beets. Chill at least 30 min. before serving. Good cold or at room tem. I serve over a lettuce salad with goat's milk feta, chopped walnuts, and maybe some sliced cuke, pepper or celery. Can also top with sunflower seeds or pumpkin seeds if your are into the anti-oxidant craze. Can sub blue cheese for feta, but not as authentic, IMHO.

Ok, the decision on the soup is: Great! Here's the recipe, and my notes at the bottom. Slow Roasted Tomato and Fennel Soup 3 lbs whole fresh tomatoes, cored and halved 1 fennel bulb, stem removed, quartered 1 large yellow onition, peeled and quartered 2 large carrots, peeled and cut in half (I used a handful of the little baby carrots) 2 stalks celery, cut in half 3 cloves garic, peeled 3 tablespoons olive oil 6 cups stock (I wasn't sure what they meant, so used chicken stock) 1 teaspoon cumin 1 teaspooon smoked paprika (oh my - as I'm typing this, I realize that I didn't put the cumin or paprika in!!!) seasonings to taste Using 1 tablespoon of the oil, lightly coat the fennel, ceery, carrots, onion, and garlic. Place onto a sheet pan. toss the tomatoes with the other 2 tablespoons of oil. Place onto a sheet pan. heat the oven to 275. Place both trays in the oven and roast for around 1 hour and 45 minutes to 2 hours. Transfer all the vegetables to a pan and add the stock. Bring the mixture to a boil and simmer until the tomatoes begin to break apart. Puree with a hand blender or other. Return to the heat and add the spices and seasoning to taste. (Ok, I forgot about the cumin and paprika and just threw in dashes of thyme, marjoram, etc.). Will put in the cumin and paprika now. Very, very good! And warming, on a cold night.

My kind of meal. Would love to dine with you! Have you made 'Summer Pasta'? Not sure if there is a recipe anywhere. It would of worked wonderfully with our high heat earlier this week. Chopped Roma Tomatoes Pieces of Brie Garlic-lots Basil Olive oil Salt and pepper to taste Mix in a glass bowl and set outside to marinate 6-8 hrs. Longer the better flavors marinate together. Put over your favorite pasta! Have plenty of crusty bread handy to mop up the sauce.

I like Fine Cooking's method for slow-roasted tomatoes. I've used it for mammoth heirloom tomatoes with good results. The first time I tried it my DH said, "Ambrosia." It will take quite a while, so it's wise to allow plenty of time. (Also it will really spatter your oven.) The one thing I'd say is most important is to be very very sparing with the balsamic. A little goes a long way and too much will "bury" the tomato flavor. Carol Here is a link that might be useful: Fine Cooking's Slow-Roasted Summer Tomatoes