Roasted Carrot & Tomato Soup with Fresh Basil
serves 6

1 lg. onion, thinly sliced
2 lbs. tomatoes, halved lengthwise
1 lb. carrots, peeled and cut in 1/2" thick rounds
2 lg. garlic cloves, unpeeled
1 tbsp. olive oil
2 1/2 C water, divided
~2 3/4 C milk
1/2 C thinly sliced fresh basil leaves

Preheat oven to 400 degrees. Toss onion, tomatoes, carrots & garlic with olive oil and arrange on a lightly greased, large rimmed baking sheet. Sprinkle w/salt & pepper and roast, turning occasionally, about 55 min. Remove veggies (do not clean baking sheet!), and peel garlic. Add 1 C water to baking sheet, scraping up browned bits; put into a blender with half the veggies & puree. Puree the rest of veggies w/the remaining 1 1/2 C water. Transfer both batches of puree to a saucepan; gradually add enough milk to thin to desired consistency. Stir in 1/4 C basil, simmer 10 min. to blend flavors. Ladle into bowls & garnish w/ remaining 1/4 C of slivered basil.
 

Joyce Goldstein's Spinach with Anchovy & Lemon Zest
serves 4

4 tbsp. butter
2 tbsp. finely minced anchovies
1 tbsp. finely minced garlic
2 tbsp. grated lemon zest
2 lbs. spinach, washed, stems removed
freshly ground black pepper

Melt butter in a very large saute pan. Add anchovies, garlic & zest and saute over moderate heat. Add spinach and keep stirring & turning leaves until they wilt and are tender. Season w/pepper.