Join “Jayni’s Kitchen” this week for “A Medley of Flavors.”

Scott McBride Smith, president of the International Institute of Young Musicians, and pianist John Bond will prepare a pre-concert dinner. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Tomato soup with orange and cream

3 tablespoons unsalted butter

1 cup yellow onion, finely chopped

6 medium-large ripe tomatoes, peeled, seeded and chopped (about 4 cups)

1/4 teaspoon baking soda

1 tablespoon fresh thyme leaves

1/2 cup chicken broth

1 cup heavy cream

2 to 3 tablespoons orange juice concentrate, to taste

1 teaspoon fresh lemon juice

salt and freshly ground black pepper, to taste

sour cream

fresh thyme leaves, or parsley, chopped

Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the chopped tomatoes, baking soda and thyme. Simmer the mixture over low heat, stirring occasionally, for about 20 minutes, or until mixture reduces and thickens slightly. Stir in the chicken broth, cream, orange juice concentrate and lemon juice. Season with salt and pepper. Simmer the soup over low heat for 2 to 3 minutes more.

Serve the soup hot or cold. Garnish with a dollop of sour cream and thyme leaves or chopped parsley. Serves 4.

Beef summer salad with garlic/herb vinaigrette

1 head romaine lettuce

1 head bibb or leaf lettuce

12 to 16 ounces cold deli roast beef (rare if possible), cut into 1-inch pieces

6 to 8 small new potatoes cooked in their jackets, cooled and sliced

1 cup sliced cherry or grape tomatoes

1 or 2 medium onions (sweet variety), thinly sliced into rings

1 tablespoon capers, drained

2 tablespoons fresh parsley, chopped

6 hard-cooked eggs

Garlic and Herb Vinaigrette:

1/4 cup red wine vinegar

1 garlic clove, minced

1 teaspoon fresh thyme leaves

pinch salt

1/4 cup olive oil

1/4 cup grapeseed oil

Wash the lettuce, then drain well or spin in a salad spinner to remove most of the moisture. Wrap the lettuce in damp paper towels and refrigerate briefly to crisp.

To prepare the salad, tear the lettuce leaves and place them in a large salad bowl. Add the beef, potatoes, tomatoes, onions, capers and parsley. Chop 2 of the hard-cooked eggs and add them to the salad. Slice the remaining 4 eggs and reserve for garnish.

Garlic and Herb Vinaigrette: In a small bowl, combine the red wine vinegar, garlic, thyme and salt. Whisk in the olive oil and grapeseed oil.

Just before serving, drizzle the salad with the vinaigrette and toss to coat. Arrange the salad on salad plates and garnish with the reserved hard-cooked egg slices. Serves 6 to 8.

Recipes by Scott McBride Smith, president of the International Institute for Young Musicians