Zucchini Basil Pizza

For this pizza I used the following Farmer's Market delights: one whole wheat pizza crust, two medium vine-ripened tomatoes, one small portion of a rather large zucchini, one quarter cup chopped fresh basil, & one half an onion.

I also used: one quarter cup mushroom pasta sauce, a few tablespoons of basil from our own garden, & fat free mozzarella.

I garnished with some ground cayenne pepper, Parmesan cheese, & basil leaves.

I baked it at 475 for about ten minutes.

It all added up to delicious, quite filling, & surprisingly rather healthy for a pizza.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Megan Henwood- Making Waves

Pesto

My only regret with this dish is that I didn't take more photos of the lovely broad-leafed basil. I was cooking at my parents' house & foolishly neglected to bring my camera. Ah, well.

This is another gem from Simply in Season, though it should be noted that I have never had bad pesto.

For every one packed cup of basil add: 3 cloves of garlic, 1/2 cup toasted hazelnuts (or pine nuts or walnuts), 3 tbsp Parmesan cheese, salt to taste, & some fresh parsley.

Finely chop together in a food processor. Add olive oil slowly while chopping until desired thickness is reached. (About half a cup for one cup basil. )

We served with pasta & garnished with parsley. After dinner we finished planting our garden. Including some basil...

Then we headed to Whole Foods and picked up a bottle of Mango Lemonade for one dollar even. One of our favorite first signs of Late Spring.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Erland and The Carnival- Springtime

Spring Celebration Soup

A quick-make soup, consisting of clean & fresh flavors.

I adore asparagus. When it's cooked properly to crisp-tenderness. And paired with lemon juice.

1. Sautee garlic. Then add carrots & green onion. Sautee for five minutes.

2. Add asparagus, veggie broth, & lemon juice. Simmer gently for around five minutes or until asparagus is crisp-tender.

3. Add watercress & salt. Heat for one minute.

4. Garnish with fresh basil & shredded swiss.

I am ready for Spring!

Favorite Song (on my favorite radio station during prep time):

The Leisure Society- Last of the Melting Snow