TOMATO DILL SOUP & SYROIR
1 tablespoon olive oil
1 ½ cups chopped leeks (white and pale green parts only)
2 28 OZ cans of diced tomatoes with juices or fresh diced tomatoes
2 1/4 cups of low-salt chicken broth
3 tablespoons (packed) chopped fresh dill or 1 1/2 tablespoons dried dillweed
Cayenne pepper to taste
¼ cup of light sour cream
3 ounces of sharp white cheddar cheese
Fresh dill sprigs for garnish


Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes. Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil). Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

MANGO SALSA AND COTTONWOOD CHARDONNAY
1 or 2 Mangos
1/2 cup + 2 TBSP Red Onion
4 Tomatillos
1/2 Bunch of Chopped Cilantro
4 Jalapeno Peppers
Juice of 4 Limes
Tabasco to taste
Pinch of salt
1 Ripe Papaya or 3 Spoons of Honey


Chop mango, onion, tomatillos, cilantro & jalapenos into a medium sized bowl and add lime juice. Season with tobasco and salt to taste. Cover and chill for at least 4 hours or overnight.