OK—I am done with soup.

I know that the original Soup Challenge that my husband issued to me was suppose to last thirty-nine days.  Why thirty-nine days, you might ask?  Because that is how long one season of Survivor lasts. His rationale was that he could certainly survive for thirty-nine days eating soup.  And, I think that he could survive.   I cannot!  

Don’t get me wrong—I love soup.    But, as the weather is warming up, we are starting seeds in the green house and prepping the garden.  I AM TIRED OF WINTER AND ALL THINGS ASSOCIATED WITH IT.  That includes soup.

I am ready for salads and fresh veggies.

So, I guess I failed the soup challenge.

In honor of my defeat, I made a Veggie Calzone last night.  Soup is banned from the house until the first frost next October or November.  I know I will eat my words (no pun intended) but I am on to highlight fresh spring-like meals.

Here is my Veggie Calzone. 

Pizza dough (I used the recipe for “Perfect New York Style Pizza” from John Spottiswood, my CookEatShare friend!  This recipe makes enough for three pizzas or three calzones.)

2 T. extra virgin olive oil
1/2 onion, chopped
2 garlic cloves, minced
2-3 carrots, diced
1/2 c. broccoli, chopped
1/2 to 3/4 c. prepared spaghetti sauce
1/8 c. pesto
1/4 c. shredded cheese

Heat olive oil in a skillet and saute onions 5-6 minutes or until soft.  Add carrots and garlic and cook another five minutes, stirring often.  Add broccoli and sauce and simmer for 15-20 minutes. 

Stir in pesto, and remove from heat.  Roll out pizza dough into a 12 inch circle.  Spread mixture on half of dough.  Sprinkle with cheese and fold over.  Seal and crimp edges.  Prick a few vent holes in the top of the dough.  (You may want to brush the top with olive oil and sprinkle with garlic salt.)

Bake in a 450 degree preheated oven.  (I like to preheat my oven with the pizza stone inside for about 45 minutes.)

Bake for 12 minutes.

Remove and serve!

Of course we served with with salad from green house!

Notice the baby radishes!

Broccoli on FoodistaBroccoli

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