Adapted from www.eatingwell.com - 1 pound prepared pizza dough, preferably whole-wheat (I prepare my own whole-wheat pizza dough)
- 2 cups chopped broccoli florets
- 1/4 cup water
- 5 ounces spinach
- Pinch of salt
- Freshly ground pepper to taste
- 1/2 cup prepared pesto
- 1 cup shredded part-skim mozzarella cheese (Clover Mozzarella cheese)
Preparation - Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in spinach and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
- Spread pesto evenly over the crust, top with the broccoli/spinach mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
Adapted from recipe at www.eatingwell.com - 2 tablespoons extra-virgin olive oil
- 2 large carrots, finely chopped
- 1 large onion, diced
- Salt & Pepper, to taste
- 2 tablespoons minced garlic
- 1 teaspoon chopped fresh rosemary
- 1 1/2 32-ounce boxes vegetable broth (If you don't make your own, a good choice is: Pacific Naturals Organic Vegetable Broth)
- 2 medium zucchini, diced
- 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
- 4 plum tomatoes, diced
- 2 tablespoons red-wine vinegar
Preparation - Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in salt, pepper, garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
- Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
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