Joe's minestrone

Ingredients
1 small onion chopped
1 small carrot chopped
2 rashers bacon chopped
A few leaves of silverbeet/spinach chopped
1 small potato choppped
4 cloves garlic
1 can beans (white, red kidney or chickpeas)
1 can chopped tomatoes
1 can full water
1 teaspoon dried oregano
Splash red wine
Salt and pepper

Method
Add all to a pot and simmer for 20 minutes then add a quarter of a cup of pasta (orzo works nicely) and simmer for a further 15 minutes.  Serve with black pepper and some crusty bread.

Juicy red pesto dip

Ingredients
3 roasted red peppers (capsicum)
2 cloves garlic chopped finely
1/4 cup sundried tomatoes
1/4 cup tomato paste
1/4 cup basil leaves
1/4 cup virgin olive oil


Method
Puree all ingredients in a food processor and slowly pulse in the oil to form a smooth paste.  Season with salt and pepper, and if you like add a sprinkle of sugar to sweeten.  Makes about two cups.


Source: Abes bagels recipes.

Caramelised onion and tomato tarts

Ingredients

2 tablespoons olive oil

2 large onions, sliced
2 tablespoons white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
8 Roma tomatoes, quartered
1 tablespoon balsamic vinegar
2 sheets puff pastry

2 cups rocket leaves

 Method

1. Heat oil in a frypan. Add onion and simmer over a low heat for 20 minutes to sweat. Add vinegar, sugar and salt and simmer a further 15 minutes until golden and soft. Set aside. (alternative is to buy caramelised onions - available at delicatessens)

2. Place tomatoes on a lined baking tray. Brush with balsamic vinegar and bake in a slow oven, 150°C, for 20 minutes.

3. Score a border around the pastry leaving a 2cm edge. Spread caramelised onion over sheets of pastry within the border. Arrange tomatoes over top.

4. Bake in a hot oven, 200°C, for 20 minutes or until pastry is golden and puffed. Serve topped with rocket.

(Source: Sanitarium website)