***Herbed Tomato, Garlic & Macaroni Soup with Cheesy Flatbread***

This soup is full of fresh herbs, onions, garlic, tomatoes, and has some macaroni thrown in for substance. Delightfully fresh with flavor to spare, this easy soup is just the thing as a first course or light entree on a cool summer evening. (I served it up with some cheesy flatbread in the picture!) Leftovers are perfect for a healthy, quick lunch with a little salad or half-sandwich. The macaroni is cooked separately to keep it from swelling too much and thickening the soup. Some extra water or broth may be needed when reheating leftovers.

4 ounces elbow macaroni (gluten-free, if you prefer)

2 Tablespoons olive oil

3/4 cup finely-diced red onion

2 Tablespoons finely-minced garlic

3 cups diced canned tomatoes, or 4 cups fresh diced tomatoes

4 cups chicken or vegetable stock

1 Tablespoon chopped, fresh parsley

2 Tablespoons chopped, fresh chives

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh thyme

1/4 teaspoon very finely-minced fresh rosemary

1 Tablespoon red wine vinegar

Kosher salt & freshly ground black pepper

Cook pasta according to package directions to al dente. Drain and toss with 1 T. olive oil.

While the pasta cooks, warm the remaining oil in a stock pot and slowly saute the onion and garlic until soft, but not browned. Add the tomatoes, stock, and herbs and simmer for 20 minutes. Add the pasta, vinegar, and season with salt and pepper to taste. Simmer until heated through. Serve immediately.

***Orange-Scented Couscous with Herbs & Almonds provide a tasty bed for Mustard, Maple & Orange Marinated Salmon!***

If you haven't tried couscous, now you have a reason! A tiny pasta (Israeli couscous is much larger and takes a bit longer to cook), it doesn't even really require cooking, just a 5-minute soak in hot liquid. This version uses orange juice and water to infuse a little orange flavor, and onion, garlic, orange zest, herbs, and toasted chopped almonds round out the flavor and texture of this addictive side dish. It pairs perfectly with the salmon pictured, but is equally delicious with chicken or pork. This is a must try!

2 Tablespoons grapeseed, or other neutral-flavored oil

1/2 cup finely-diced sweet onion

1 clove of garlic, finely minced

1 teaspoon salt

A few grinds of black pepper

1 Tablespoon butter

1 cup orange juice

1 cup water

1 cup couscous

2 Tablespoon finely-minced fresh parsley

1/2 teaspoon finely-minced fresh thyme

2 teaspoons freshly-grated orange zest

1/3 cup toasted, chopped or slivered almonds

Heat the oil in a medium saucepan until it starts to shimmer. Add the onion and cook until it softens and becomes slightly translucent, do not brown. Add the garlic and cook for about a minute. Add the salt and pepper.

Remove from the heat and carefully add the butter, orange juice and water. Return to the heat and bring to a boil. Slowly stir in the couscous. Remove from heat, cover with a lid, and let stand for 5 minutes.

Remove the lid, add the herbs, zest, and almonds, and fluff with a fork until well combined.. Taste and add salt if needed. Serve immediately.