If you’ve never had this amazing green, it’s heartier than spinach and a less bitter than kale. It holds up beautifully on top of a pizza crust and takes the guilt out of pizza by adding lots of greenery. You can even use a gluten-free crust if you prefer. It’s also a great way to use up left over pasta sauce. This recipe only calls for 2/3 of a cup. I love using premade pizza shells that can be heated to perfection in ten minutes. Don’t be limited by these ingredients – add any additional toppings you like. I consider this pizza, perfect as is, but you can also use it as a starting point for your own creative ideas. Let us know what you think.
If you have leftover stuffing from a meal, such as a Thanksgiving lunch, all you need to do is keep about 1.5 cups of stuffing to make this recipe, which serves two. The cornbread is a great complement to the soup and helps keep the Thanksgiving celebration going into the next meal. I hope you enjoy it.
The pumpkin adds creaminess and enhances the already beautiful color of the tomatoes. Speaking of tomatoes, just 1 cup has 1/3 of your daily allowance for vitamin C which is important in the fall as cold and flu season rears its seasonal head. You may know that tomatoes have anti-cancer properties but did you know they also aid in bone health? Who knew? (Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44).
You can make the soup recipe by itself and call it a day, but the topping makes it extra special. I used something that I don’t often work with – tamarind paste. You should be able to find this in the Asian food section of your supermarket, or you can always order it online. I wanted to experiment with making a black sauce and this turned out beautifully. Agave nectar balances out the tart tamarind, balsamic vinegar adds acidity and basil makes it fragrant and delicious. The black glossy sauce is a beautiful contrast to the bright orange soup – what a treat for the eyes! Finish it off with more color – roasted pumpkin seeds, bright red pomegranate arils and fresh basil leaves. With all these colors and layers of flavor, this soup far surpasses the tomato soup of yesteryear. Serve with a fresh garden salad and crusty bread. Enjoy! If you make this beautiful soup, send a photo in to our Facebook page. We’d love to post your creations.
Too lazy to go to the grocery store, I did a thorough inventory of my kitchen: a big bag of frozen spinach taking up room in my freezer, half a lemon, a half-empty box of pasta (or was it half-full?), fresh garlic (okay, I’m Italian, I always have fresh garlic), tomatoes, and fresh basil (thanks to the basil plant near my window). If you don’t own a fresh basil plant, I highly recommend it because it saves money and makes anything you whip up taste like a culinary masterpiece. I also had whole nutmeg in the spice rack. These ingredients seemed like the start of something promising. And as it turned out, they were! This dish turned out so well, it seems like I planned it this way.