Sharing is caring :). Corny or not it’s a hundred percent true. So when a dear friend gave me a bagful of produce from her beautiful terrace garden I wanted to do justice to the thought behind the act as well as the actual garden in a bag. Not many days I get a hamper full of kale, basil, baby tomatoes, spinach and parsley plucked fresh from home. Never having used kale before but hearing so much about what a ‘super food’ it is, she also very kindly directed me to one of her favorite recipes – a pizza crust made with kale dough! I was excited but also wondered about my 13 year old ‘food ain’t food if not chicken’ person eating this voluntarily. Happy and awed to note how quickly it was lapped up! I made 3 batches! Served with a hearty, fragrant tomato, basil, parsley soup and a salad of roast tomatoes with garlic. Yum.

Kale crust pizza courtesy Pinterest http://www.sweetashoney.co/kale-pizza-crust/

Tomato basil soup:

1. Wash well and roughly chop some root vegetables and onion for the soup base
2. I sauteed these in olive oil with a handful of chopped parsley and added four large chopped tomatoes as well
3. Pour in about a litre of vegetable / chicken stock and bring to a vigorous boil. Replace with store bought vegetable soup pack if you have run out of the ready stock
4. Once the soup is reduced and creamier, cool and blitz. Pass through a sieve and back on the burner
5. Stir in fresh, torn basil and half a stick of butter Finish off with some fresh cream and serve with roast baby tomatoes that have been blistered in smoking olive oil and garlic