Start by roasting one each red and orange sweet bell pepper. You do this my placing them on a rack (not the rack, but a rack inside a baking dish) under the broiler for about 8 minutes at 550˚--3 inches from the heat source, and monitor. You want to pull them when they start to burn on the edges, but a little but of burn is a okay.
Next quarter and remove the seeds from 3 large tomatoes. Place them in a blender. Add 3 stalks of celery cut into 2 inch lengths and 6 scallions also cut into 2 inch lengths. A little clump of fresh parsley, say 6 sprigs a little salt and some freshly ground black pepper. Add the roasted peppers and then a cup of water and blend well.
Pour contents into a soup pan and add one can of Zesty Diced stewed Tomatoes (I like the Del Monte ones) and slowly bring to a low boil. Let simmer and stir regularly until the foam cooks away. During this time, add Shrimp (I like the popcorn sized ones) and a teaspoon of lemon zest and the juice from half a freshly squeezed lemon. I also chopped up some celery greens and tossed them in too. That's the think with soup. You can always improvise!
Spinach and Pancetta Tartine
Tartine is just a fancy word for an open face melt.
I used a good ciabatta bread cut thick. Then I applied some good Dijon Mustard, Fresh chopped Spinach, and sprinkled with cooked Pancetta (you can use crumbled bacon, too). Lastly I shredded some Jarlsberg Cheese and toasted/melted it under the broiler for 3.5 minutes.
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