Bring a pot of water to a boil on the stove top.

Fill a bowl with ice water.

Cut an x with a sharp knife at one end of each tomato.

Drop the tomatoes into the boiling water and cook until the skin begins to wrinkle and split at the x, about 45 to 50 seconds.

Use a slotted spoon to remove the tomatoes from the pot and place them into the ice water.

Peel the skin from the tomatoes.

Cut each tomato in half and squeeze gently to remove most of the seeds.

Place the tomatoes into the bowl of a food processor.

Add the cucumber, red pepper and onion.

Pulse until chunky.

Pour the veggies into a large bowl.

Place the strawberries into the food processor and pulse until just chopped.

Stir the strawberries into the veggies.

Scoop out 1 cup of the strawberries and veggies and set aside.

Pour the remaining strawberries and veggies back into the bowl of the food processor.

Add the garlic and basil.

Squeeze the excess water from the bread and add to the food processor bowl.

Pulse until the mixture is pureed.

Pour it back into the large bowl.

Stir in the stock, olive oil and vinegar.

Stir in the chunky 1 cup strawberries and veggies that you set aside.

Season with salt and hot pepper sauce.

Place the soup into the fridge and chill for several hours.

Serve the soup with a garnish of extra fresh basil and a slice of strawberry.

Place the chicken, broccoli, and onion into a bowl.

Stir together the mayonnaise, pesto, and lemon juice in another bowl.

Pour the sauce over the chicken salad ingredients and toss to coat.

Season with salt and pepper.

Place the basil, spinach, pine nuts, garlic, and Parmesan cheese into the bowl of a food processor or blender.

Pulse to emulsify.

With the machine running, slowly pour in the olive oil to form a paste.

Season with salt and pepper.

Preheat the oven to 375 degrees.

Thaw the shrimp by rinsing with cold water.

Pat dry and place in a single layer onto a baking sheet.

Drizzle with olive oil, salt, and pepper.

Roast until the shrimp are opaque, about 5 to 7 minutes.

Remove from the oven and cool to room temperature.

Place the mango upright and find the tallest side.

Slice down to remove half of the mango off the pit.

If the knife finds the pit, simply turn the mango to find the side with no resistance.

Once you have the two pieces of mango, cut vertically across the flesh into strips leaving the peel in place.

Then cut horizontally to form squares.

Invert the peel and the squares will pop up.

Use your knife to remove the cubes from the peel.

Repeat with the other piece.

Place the mango cubes into a bowl.

Add the celery, cucumber, green onions, and jalapeno to the bowl.

Cut the tails from the shrimp and chop them into small pieces.

Add these to the bowl.

Whisk together the mayonnaise and sour cream.

Stir in the lime juice, honey, and Worcestershire sauce.

Season with Creole seasoning, salt, and pepper.

Stir in the cream to thin the sauce to your desired consistency.

Pour the sauce over the shrimp salad ingredients and toss to cover.

Garnish with fresh mint leaves.

Whisk together lemon juice, garlic and mustard in a bowl.

Whisk in the olive oil in a slow steady stream.

Season the dressing with some salt and pepper.

Drain the orzo through a colander and place into a large bowl.

Pour half of the dressing over the orzo and stir.

Cool to room temperature or chill for 5 minutes.

Add the cucumbers, onions, tomatoes and parsley to the cooled orzo.

Pour in the remaining dressing.

Gently toss the salad together.

Taste and season with salt and pepper if needed.

Preheat the oven to 375 degrees.

Whisk together the flour, baking powder, nutmeg and salt in a small bowl.

Use an electric mixer to combine the eggs with the granulated sugar until fluffy and pale yellow in color.

Mix in the sour cream, oil and vanilla.

Stir in the lemon juice and zest.

Stir the cornstarch into the blueberries.

Pour half of the batter into a 9-inch springform pan lined with parchment paper.

Top with half of the blueberries.

Pour the remaining batter on top and sprinkle the rest of the blueberries over the top.

Bake until a tester inserted into the cake comes out with crumbs, about 50 to 60 minutes.

Transfer the cake to a rack to cool for 10 to 15 minutes.

Remove the sides of the pan and sprinkle with confectioners sugar.