I made Catherine's Roasted Red Pepper soup the other day -- delicious! It was the essence of a summer day.
To go with the soup, I tried a new cornbread recipe. It was the moistest cornbread I have ever tasted! It went really well with the soup. I incorporated two of the reader comments in making the cornbread by cooking it in a 16" cast iron skillet (preheated) and adding half a bunch of green onions. I also used diced roasted green chiles because I didn't have any roasted whole chilis and it tasted fine! Overall, this is a great summer twist on classic cornbread:
http://www.simplyrecipes.com/recipes/green_chile_cornbread/
Sorry -- I don't have a picture, but the link does =)
