Summer Squash & Ricotta Flat Bread Pizza

This has to be one of my most favorite pizza recipes. The combination of zucchini and ricotta is just scrumptious. Like most of the recipes I post this one is also quick and easy! If you don't have the time to make your own pizza dough don't fret, it will still be good. The pizza dough I use is made with an Italian flour that is high in gluten making for extra chewy and tasty pizza dough. 

Ingredients
Makes 1-2 Pizza

1 cup ricotta
3 tbs fresh thyme or oregano
2 garlic cloves, minced
s&p
2-3 summer squash or zucchini, shaved thin
1/2 red onion, shaved thin
1/2 cup shredded Parmesan cheese
10 basil leaves sliced

pizza dough  - click here for my favorite dough recipe

Preheat the oven to 450. Roll out your pizza dough and place it on your pizza stone or baking sheet, Brush the pizza dough with olive oil then top with ricotta. Sprinkle on the thyme, garlic cloves and salt. Follow with the zucchini rounds, onions, cherry tomatoes and finish with the tomatoes then parmesan. Bake for 10-15 minutes or until crust starts to brown. Top the pizza with fresh basil and cracked pepper before serving and enjoy! 

Split Pea Soup -Vegetarian

I don't remember the last time I had split pea soup but I do remember that I very much enjoyed it. When I saw a bag of organic split peas on sale at the grocery I decided it was time for me to give it a shot and see what I could do. With this cold snowy weather all I want is soup anyways so I thought it would be a great idea to whip some up for lunch. 

With the holiday season in full effect I try to eat well as often as possible so for this recipe I decided to skip the ham hocks that traditional split pea soups use and go for a vegetarian version. Split peas are loaded with potassium to help manage your blood pressure, cholesterol-lowering fiber and muscle building protein, making this a good-for-you kind of meal.

Wilson - jumping for joy, it's winter time! 

Grab your immersion blender a deep pot and the ingredients below and make some delicious soup that will keep you warm and healthy this winter

Ingredients
Makes 6 Servings

1 tbs olive oil
1/2 red onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
3 garlic cloves, sliced
salt
2 tsp thyme
1 tsp cumin
2 bay leaves
1 lb green split peas, rinsed
4-5 cups of vegetable broth
1/2 cup of milk, cream or almond milk

Heat 1 tbs of olive oil in a large pot. Add in the onion, celery, carrots garlic, bay leaves and a pinch of salt, thyme and cumin. Cook on medium heat for 5 minutes. Once the split peas have been rinsed add them to the pot and cook for 3-5 minutes, then add 4 cups of the broth. Bring the mixture to a boil, cover and reduce to a simmer. Let the soup cook on a slow simmer for 30-4 minutes or until peas are soft. 

Remove the bay leaves and use an immersion blender or place in a blender to puree, adding in the last cup of broth if needed.. Add in the cream or milk and mix well. Top with parsley and a drizzle of oil. 

Enjoy!