#pesto
LET'S GET COOKIN'
This recipe is a veggie-based "kitchen sink" kind of recipe: we had some leftover roasted cubes of butternut squash, about a half bunch of kale, some pesto in the freezer made over the summer and a few parsnips in the fridge. It was delicious-- we each got seconds! If you don't have one or another ingredient, that's fine, just sub what you have-- cooked beans, spiralized carrots, cooked sweet potato cubes, etc. A healthy and easy dinner to feed a bunch of (or maybe just two) hungry people.Cauliflower Pizza Crust is a delicious and sneaky way to sneak in more vegetables to even the pickiest eaters. Follow the directions to make sure you get a crust that sticks together when topped, and then put on whatever you like! A Fall Pizza might have some roasted butternut squash, bacon and red onion rings, a Green pizza might have some halved Brussels Sprouts, a pesto base and zucchini rounds on top, and a triple cheese pizza,... well you get the picture. Have fun! Crust recipe inspired by iFoodReal's Cauliflower Pizza Crust.Great way to use the frozen snow peas– thaw them and make a pesto! Try it with some warm spelt berries for a lovely, light lunch with tons of flavor and crunch.