Pasta with Sweet Corn Pesto #SundayFunday

This Pasta dish is tossed with a delicious Sweet Corn Pesto.  It makes a wonderful Meatless Entree, taking advantage of the fresh garden produce available right now.

 

The Sunday Funday Bloggers are celebrating National Corn Month.......

Pesto alla Trapanese #MoviesandMunchies

This pesto, originating in Sicily, certainly does not get the attention it deserves.  The Sicilian version of pesto has a fresh tomato base, is full of herbs, and uses almonds instead of pine nuts. It is delicious!!!

I was inspired to make this Pesto after watching Nonna's for our Movies and Munchies group this month......

Anchovy Pesto Toast and the Weekly Menu #CooktheBooks

Pesto and Anchovies are combined and placed onto sourdough bread, sprinkled with Mozzarella and toasted before being finished under the broiler. 

I was inspired to make this dish after reading The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson.

Pasta Portofino, A Book Review, and the Weekly Menu

I had almost forgotten about the Dan Armstrong/Oscar Cozy Mysteries until my friend Cam posted a review of 3 books of the series, reminding me that I had fallen behind.  So I ordered Murder in Portofino, the 8th in the series, published in August 2024.

Wild Mushroom Flatbread #BreadBakers

This Flatbread is covered with an assortment of Mushrooms, Red Onions, and Fresh Mozzarella Cheese before being baked and drizzled with a Pesto Olive Oil. A topping of fresh baby Arugula is the final touch to this delicous treat.

The Bread Bakers are celebrating Mushrooms today.......

Sicilian Pesto and a Book Review #SundayFunday

Happy Easter!!!!

Sicilian Pesto contains the basil, olive oil, garlic, parmesan cheese and pine nuts that we have come to know and love but it also contains tomatoes and fresh ricotta cheese.  It is creamy and delicious and turns your favorite pasta into a quick and easy meal.

The Sunday Funday Bloggers are sharing Homemade Spice/Herb Blends today....

Spinach Pesto Pasta with Shrimp #ImprovCookingChallenge

This delicious pasta is dressed in a pesto that contains not only basil but also spinach, parsley and roma tomato for an added nutritional boost.  Add some colorful cherry and grape tomatoes, some fresh asparagus and some tender shrimp and you have a complete one bowl meal in less than half an hour.

Our Improv Cooking Challenge this month calls for us to use Pasta and Greens.......

South Australian Chardonnay with Pesto Bruschetta Chicken #WorldWineTravel

This dish reminds me of Spring for some reason.  It is a scrumptious dinner that combines all the flavors of Bruschetta and Pesto without the carbs from the baguette.  Of course, I paired mine with pasta but if you are watching your carbs it would be perfect with just a side salad and a glass of this crisp, amazing Punt Road Chard from South Australia.

The World Wine Travel group are sipping the White Wines of South Australia this month.......

Spinach Pesto Pasta #SundayFunday

This pesto is made with basil and spinach for a little extra oomph and nutrition.  I'm always looking for ways to sneak extra veggies into my family meals and this recipe is perfect for the job.  You can use any pasta you like for this recipe.  I used a spinach and cheese ravioli that I had bought while at the Farmer's Market.  

The Sunday Funday Bloggers are sharing Pesto recipes today......

A Vegetarian Meal, A Book Review and The Weekly Menu

This Vegetarian Dish starts with Spaghetti Squash tossed with Roasted Tomatoes and Northern Beans and freshly made Almond Pesto.  

I was inspired to share this recipe with you after reading The Book of CarolSue.......

Caprese Burgers #FarmersMarketWeek

Farm fresh mixture of grass fed beef and bulk Italian Sausage, formed into a patty, grilled to perfection and placed on a toasted bun that has been spread with homemade basil pesto.  Top with freshly picked tomato, fresh mozzarella cheese and a sprinkling of additional basil.  This is a burger that will haunt your memory until you make it again.

Welcome to Day 2 of Farmer's Market Week........

Caprese French Bread Pizza #ImprovCookingChallenge

Soft, chewy French Bread slathered with pesto and topped with fresh Mozzarella and sliced tomatoes makes a perfect quick weeknight meal.

Join the members of Improv Cooking Challenge as we create meals featuring Cheese and Tomatoes...

Barley and Apple Salad with Kale Pesto #BrunchWeek

Wow.  Is it just me or is this Brunch Week flying by?  It is already Day 4 of this tremendous event.

Have you entered the giveaway yet?  It only takes a moment to read all about our wonderful sponsors and the gifts they are providing for some of our lucky readers.  This information and the entry form can be found in my Welcome Post.

I want to take a moment right now to thank all of our sponsors and our event coordinators, Terri of Love and Confections and Christie of A Kitchen Hoors Adventures.  These events take a whole lot of time and effort and I really appreciate them.  I also appreciate our sponsors who send us not only the prizes being offered to our readers but also product for the bloggers to use in recipe development.  All opinions are my own.

The recipe I am sharing with you today is sponsored by CalOrganic Farms.  They sent each blogger coupons for free produce from our grocer.  Is it just a Michigan thing or have all grocers been sparse with produce lately?  This recent e coli outbreak has wreaked havoc on our local stores.

CalOrganic Farms is dedicated to sustainable farming techniques that bring only the best, safest foods to your families table.  They pride themselves, not only on the produce they grow but on their belief that employees are family and are treated as such.  Nothing is more important to CalOrganic than family.

I like that mindset.  Nothing is more important to me than family either.  Not only that family that is born to us but those who become family because God has placed them in our lives.  We have been truly blessed with both.

CalOrganic is featuring Kale this month on their website so I wanted to share a great recipe containing Kale with you today.  I made up this amazing Kale Pesto that you could use for pasta or as a dip for fresh veggies as well as for the Salad that I'm sharing today.

This salad is wonderfully creamy and decadent tasting.  No one will ever guess that it is filled with whole grain goodness from the barley and tons of nutrients and antioxidants from the kale, spinach and apple.

The Angel Face loved it....even if it was green.

Your family will love it too.  It is perfect for a brunch and would pair nicely with grilled chicken or baked ham.  We had ours with grilled pork chops and it was delicious.  It will also work well for your summer potlucks when you want salads that can hold up to the heat without worry of spoiling.

You will find a whole slew of other great brunch ideas right after my recipe.  Don't forget to enter the raffle.  I would love one or two of my readers to be a lucky winner.

Yield: 4-6 servingsAuthor: Wendy KlikPin it

Barley and Apple Salad with Kale Pesto

This creamy salad is so tasty that your family will never suspect that it is chock full of whole grains, antioxidents and nutrients.

ingredients:

1 c. Instant Barley

2 T. pine nuts

1/2 c. extra virgin olive oil

1 apple, cored and diced (I used Honeycrisp)

5 oz. kale,  stemmed and chopped 

1/2 c. baby spinach leaves

1/2 lemon

instructions:

Cook the barley according to package directions.  Let cool slightly.

Squeeze a small amount of the lemon onto the apples and toss to prevent browning.  Set aside.

Place the kale, pine nuts, remaining lemon juice and olive oil in a food processor and pulse until smooth.  

Place the barley into a bowl with the spinach leaves and apple.  Add the kale pesto and toss until well coated.  Taste and season with salt and pepper, if needed.

Can be served immediately or refrigerated.  Allow to come to room temperature before serving.

https://adayinthelifeonthefarm.blogspot.com/2018/05/barley-and-apple-salad-with-kale-pesto.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks
Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri - Georgian Cheese Bread with Eggs from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Kitchen

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker


Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Gauguin Gnocchi, served up with a Book Review

Quite a while back, I ordered up one of the Nook deals that occasionally pop up on my e-reader.  This deal gave you the first three books in a series by Estelle Ryan.  The novel I'm sharing with you today is the first in that series, The Gauguin Connection.

These novels sat on my e-reader for nearly a year (maybe longer) before I finally got around to opening this one.  Now I am kicking myself for waiting so long and for wasting so much time.  I read this on the airplane while traveling to California.  The trip went by in a flash, so engrossed was I with this well written novel and the characters portrayed.

The protagonist is Genevieve Lenard, an extremely intelligent woman who suffers from high functioning autism.  Doctor Lenard is an unparalleled expert at reading non verbal cues and as such has been hired by an insurance company to study footage of clients who are making multi million dollar claims.

The novel starts with Dr. Lenard meeting a police detective who is a friend of her boss and mentor, Phillip.  Phillip is the closest thing to a "friend" that Genevieve has.  There is mutual respect and trust so when Phillip asks Genevieve to work with this detective, Manny, she forces herself to listen and agrees to work with him in a limited capacity.

The best laid plans......Dr. Lenard soon finds herself surrounded by "criminals" who insinuate themselves into her life.  There is Colin, the handsome and charming art thief and forger.  Vinnie his huge, intimidating and loveable body guard and Francine a fashion model type beauty who can hack into any computer system around.

This unlikely crew all end up working together to solve the mystery of who is having forgeries of great works of art created and then killing those young artists that they have hired to paint the forgeries.  

Vinnie, as big and as intimidating as he is, has a very maternal streak in him and spends his time, while guarding others, cooking and cleaning.  One of the meals he served was his grandmother's recipe for Gnocchi.

I had never made Gnocchi before but this scene in the book made me want to give it a shot.  I found this recipe over at Taste of Home and served it up today for Meatless Monday.  This is also a great recipe if you are abstaining from meat the Lenten Season.

Every nationality has it's version of dumplings.  These "little pillows", as tenderly referred to in Italy, are their version.  I thought they were very similar in technique to Pelmini that I have made with my Russian daughter, Marina.  They are even more similar to Lazy Pierogi, that we make using Frank's Mom's recipe.

I learned a couple of things when making this tonight.  First, I needed about a cup more flour than the original recipe to make my dough able to be worked.  Second, the smaller dumplings were tastier than the large, so I will take better care next to use consistency.  

I used pesto to dress my gnocchi but you can use a marinara sauce, ragu or just toss it with olive oil or butter and salt and pepper.

I am linking up with Foodies Read where my friends and I meet up to see what the others are cooking, reading and eating.  Stop by and find some great reads and recipes.

Gnocchi

adapted from Taste of Home

4 large, waxy, golden potatoes, peeled and quartered

1 egg

salt and pepper, to taste

2-3 c. flour

Sauce of choice

Place the potatoes into a pot and cover with water.  Add salt and bring to a boil.  Lower heat, cover and simmer for 15-20 minutes, until easily pierced with a fork.  Drain and spread onto a baking sheet to dry and cool a bit.

Mash the potatoes.  Place 2 cups of the potatoes into the bowl of a stand mixer.  Reserve any remaining potatoes for another use.  Season with salt and pepper.  Place the dough hook onto the mixer and stir in the egg and the flour, a half cup at a time, until it is firm and elastic.  Let knead for a couple of minutes and then turn onto a floured surface.

Using a pastry knife cut the dough into pieces and roll into ropes.  Cut each rope into 1" pieces. Place each piece onto a fork, time sides up, and press with your thumb, creating little pillows with ridges on one side and an indentation on the other.

Bring a large pot of salted water to a boil.  Add the gnocchi in small batches and cook until they float to the surface, about 7 minutes.  Remove with a slotted spoon to a wire rack placed over parchment.  When ready to serve, toss with heated sauce of your choosing.  Print Recipe

Butternut Squash Pizzettas #FootballFoods

I am pleased to be hosting a game day party today.  I must admit that we are not huge football fans in this household.  That not withstanding, I love hosting game day parties.  At our house the game is on in the background and the main focus is on the food, drink and the card games or board games that we enjoy while glancing at the screen every once in a while.

Being as it is the start of a New Year and many of us resolve to try to eat more healthily, I was thrilled to open up a flyer from my local grocer and find this recipe for Butternut Squash Pizzettas.

While these taste absolutely nothing like pizza, they are adorable and crazily delicious.  They are a great finger food and make a great addition to the often calorie laden fare normally found at game day parties.

Include these at your next gathering and watch the pleasure on your guests faces when they realize they can enjoy something other than the carrot and celery sticks on the snack table.

I made these in two steps, roasting the butternut squash earlier in the day and then topping the rounds and putting them in the oven shortly before my guests were to arrive.

Butternut Squash Pizzettas

adapted from Kroger

2 T. pine nuts, toasted

1 butternut squash

2 T. pesto, homemade or purchased

2 T. grated parmesan cheese

Cut the stem and bulb from a butternut squash.  Discard the stem and reserve the bulb to be peeled, seeded and used in another application.

Peel the neck and slice into 1/4" rounds. Place onto a baking sheet that has been lined with a silicone mat or parchment paper.  Bake in a preheated 400* oven for 15 minutes, flip rounds over and bake for another 15-20 minutes, until tender.

Remove from oven.  Top each round with pesto and then sprinkle with cheese.  Divide the pine nuts between the rounds and return to the oven for about 5 minutes, until cheese is melted and bubbly.

Let cool a few minutes before serving warm or at room temperature.  Print Recipe

More Fabulous Football Foods

• Bacon Jalapeno Palm Poppers by Palatable Pastime
• Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
• Buffalo Chicken Taquitos by The Redhead Baker
• Butternut Squash Pizzettas by A Day in the Life on the Farm
• Cheese Chili Tots by Frugal Pantry
• Cheeseburger Bombs by Cookaholic Wife
• Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
• Chipotle Peach Meatballs by Sew You Think You Can Cook
• Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor's Adventures
• Fried Chicken Sliders by Strawberry Blondie Kitchen
• Ham and Swiss Sliders by Family Around The Table
• Instant Pot Buffalo Chicken Dip by Hezzi-D's Books and Cooks
• Instant Pot Cheesy Southwestern Spinach Dip by Kate's Recipe Box
• Mini Zucchini Pizzas by Jolene's Recipe Journal
• Philly Steak Appetizer by The Freshman Cook
• Slow Cooker Chicken Taco Chili by Karen's Kitchen Stories
• Texas Trash Party Mix by Amy's Cooking Adventures
• Tomatillo and Pork Chili by Simple and Savory
• Warm White Bean Dip by Bear & Bug Eats

Black Garlic and Mushroom Pizza with Alfredo Pesto Sauce

Are you familiar with Black Garlic?  I had heard of it but had never tried it.  I was sent some as part of the #4theLoveofGarlic event this past Spring.  This event was hosted by my friend Cam of Culinary Adventures with Camilla and sponsored, in part, by Melissa's Produce, who provided us tons of garlic, including this black garlic.

Black garlic is sweet and delicious, reminiscent of roasted garlic.  I knew it was going to be delicious on pizza.  I had some pesto alfredo sauce left from a Meatless Monday dinner and some mushrooms sitting in the refrigerator. 

I made up some of my Easy Weeknight Pizza Dough and when it was ready pressed it into the bottom of my square bakestone pan.  Spread the sauce over the middle of it.  Scattered on the black garlic and sauteed mushrooms.  Topped it with some fresh Mozzarella and shaved Parmesan Cheese.

Popped it in the oven and 15 minutes later we were enjoying this rich and decadent dinner.  

Black Garlic and Mushroom Pizza with Alfredo Pesto

1 c. alfredo sauce, store bought or homemade

2 T. pesto, store bought or homemade

1 pizza dough, store bought or homemade

5 cloves black garlic, thinly sliced

6 oz. mushrooms

2 t. butter

salt and pepper to taste

6 oz. fresh mozzarella, slice into 1/4" rounds

Shaved parmesan cheese to taste

Heat the butter in a large skillet over med high heat, add the mushrooms, season with salt and pepper. Saute until liquid is released and mushrooms are browned and tender.  Remove from pan, leaving any remaining liquid and place on a plate to cool and dry.

Press dough into a square baking pan or shape into a round.  Combine the alfredo and pesto sauces. Spread onto the dough leaving a 1" border on the edges.  Scatter the garlic and mushrooms over the sauce.  Place the mozzarella slices over all and sprinkle with the shaved parmesan.

Bake in a preheated 500* oven for 10-15 minutes, until crust is golden brown and sauce and cheese is bubbling.  Remove from oven and let sit for a few minutes before cutting.  Print Recipe

Tortellini Caprese Salad and a Holiday Weekly Menu

All gave some....some gave all.  We had the honor of hearing Billy Ray Cyrus perform his song in honor of a fallen soldier while we were at the Grand Ole Opry earlier this month.  The family of that soldier were in the audience and were going to be having his memorial service that weekend.  It was very touching and my eyes were not the only one's leaking in that room.

May God hold all our fallen military close in His arms and send His peace down to enfold all the family and friends that they left behind.  May we all remember, as we are enjoying our Holiday weekend, what price was paid for our benefit.

We are going over to Nicole and Pierre's this morning.  They want to add a wall and a sink in their basement so Frank is going to see what the project will entail.  Tomorrow we are going over to Frank's sister's house for a BBQ.  There is nothing on the schedule for Monday but that is always subject to change.

I have a great salad for those of you that are looking for a dish to take to your Memorial Day BBQ. It is a perfect side dish for grilled meats.  We served it with grilled burgers when our friends, the Bendas, came for dinner and Melody ate the leftovers for lunch while she was here.

It is quick, easy and contains no mayo so is perfect for potlucks, picnics and BBQs.  If you, like I, love Caprese Salads you are going to love this.  To make it even easier, I used tortellini from the dairy case and premade pesto meaning that this salad took approximately 20 minutes from start to finish and could be served immediately or chilled until it is time to eat.  It is best served at room temperature so perfect for on a buffet.

Tingting is off this week so we will not have our Little Angel Face but I do have Food Pantry on Wednesday since it is the 5th Wednesday of the month.  Thursday is choir practice and Friday our friends, Kurt and Kim are coming over for dinner.

Around the farm we are going to be getting an estimate on extending the driveway to include a parking area, opening the pool and installing a whole house generator.  And, of course, we will be eating so you will find our Weekly Menu following the recipe for Tortellini Caprese Salad..  Please stop back during the week as I share more photos and recipes.

Tortellini Caprese Salad

1 (9 oz) pkg. refrigerated cheese tortellini

1 (8 oz) pkg. pearl mozzarella balls

1 (10 oz) pkg. grape tomatoes

1/4 c. prepared pesto

Cook pasta according to package directions. Rinse with cold water and toss with mozzarella, grape tomatoes and pesto.  Print recipe

Weekly Menu

Saturday

Grilled Fattoush Salad

Sunday-BBQ at R&R's

Corn Dog Bites 

Meatless Monday-Memorial Day

Tuscan Bean Pasta

Tuesday

Curry Chicken Drumbsticks

Parsley Rice

Pineapple Salsa 

Wednesday

Italian Steak Sandwiches

Italian Bean Salad 

Thursday

Hot Dogs 

Friday

Tomato Bruschetta

Gin Infused Shrimp with Martini Mayo

Grilled Steakhouse Salad

Grilled Peaches with Ice Cream

We are celebrating National Pizza Day over at #SundaySupper

Did you know that November 12th is National Pizza Day?  Neither did I until the wonderful folks over at Sunday Supper told me and suggested that we all post pizza recipes so that our readers are well prepared to celebrate when it arrives.  They are thoughtful like that.

This event is being hosted by Colleen of The Red Headed Baker.  Colleen has tons of great recipes on her blog.  So when you are done eating your pizza, find your most comfortable chair, put your feet up and head over to relax and peruse her recipe list.

The recipe that I am sharing today is perfect for those Sundays when you have been busy working outside, raking up all those leaves that we are so excited about right now but will be cursing come November.

It is quick and easy to prepare and very satisfying after a hard day's work.  I used leftover chicken but you could also buy a rotisserie chicken for this and still have enough for another meal or two, depending on how many you are feeding.  I was only feeding two of us. Luckily this recipe can be doubled, tripled or quadrupled.  

To make it even easier and to save even more time I used pre-sliced mushrooms, bottled pesto, refrigerated pizza dough and jarred marinara.  It was stuffed and ready to go in the oven in less than 10 minutes and on the table, ready to eat, in half an hour.

Chicken Pesto Calzone

1 can refrigerated pizza dough or 1 recipe homemade

2 t. olive oil

1/2 small onion, diced

4 oz. sliced mushrooms

2 handfuls baby spinach leaves

1 c. shredded cooked chicken

2 T. pesto, store bought or homemade 

3 oz. fresh mozzarella cheese

2 T. shredded parmesan cheese

1 c. marinara or pizza sauce, store bought or homemade

In a large skillet, heat the oil over med high heat.  Add the onions and mushrooms, season with salt and pepper and cook, stirring until tender.  Add the spinach and cook until wilted.  Remove from heat.  Add the chicken and pesto to the mushroom mixture and stir to combine.

Roll out dough and cut in half.  Place both halves onto a baking sheet.  Place half of the chicken mixture in the center of each dough half.  Top with the Mozzarella and Parmesan cheeses.  Fold the dough over the filling and crimp edges, making a half moon.

Place into a preheated 400* oven for 15-20 minutes, until crust is golden brown.  Serve with a side of Marinara or Pizza Sauce.  Print Recipe

More great inspiration for National Pizza Day

Appetizers

• Cauliflower Crust Pizza by Monica's Table
• Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
• Pepperoni Cheese Pizza Sliders by Family Around the Table
• Pizza Beef Wontons by Asian in America
• Pizza Potato Skins by Casa de Crews

Breakfast

• Cinnamon Roll Pizza by Recipes Food and Cooking

Condiments

• Home Canned Pizza Sauce by What Smells So Good?

Desserts

• Caramel Apple Dessert Pizza by The Foodie Affair
• Cheesecake Pizza by The Redhead Baker
• Coconut Macaroon Pizza by Pies and Plots
• Fresh Fruit Pizza by That Skinny Chick Can Bake

Mains

• Bacon Jam, Pear and Butternut Squash Pizza by Caroline's Cooking
• Bagel Pizzas by And She Cooks
• BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
• Candy Corn Pizza by Palatable Pastime
• Chicago Deep Dish Pizza by Bottom Left of the Mitten
• Chicken Pesto Calzone by A Day in the Life on the Farm
• Chicken Pot Pie French Bread Pizza by A Kitchen Hoor's Adventures
• Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
• Copycat UNO's Pizza by Sew You Think You Can Cook
• Deep Dish Fondue Pizza by Momma's Meals
• Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
• Easy French Bread Pizza by Confessions of a Cooking Diva
• Everything Pizza Tartin by Sunday Supper Movement
• Fall Veggie Pizza by The Culinary Compass
• Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
• Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
• Hawaiian Pizza Salad by Cricket's Confections
• Homemade Pan Pizza by Cosmopolitan Cornbread
• Lahmacun (Turkish Pizza) by Curious Cuisiniere
• Lunchtime Pizza Muffins by Jane's Adventures in Dinner
• Meatball Sub Pizza by Life Tastes Good
• Mexican Pizza by Moore or Less Cooking
• Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
• Mom's Family Style Cavatini by Powered by BLING
• Onion Tart by Wholistic Woman
• Philly Cheesesteak Flatbread Pizza by Family Foodie
• Pizza Grilled Cheese by Eat, Drink and Be Tracy
• Pizza Pot Pies by Brunch-n-Bites
• Pizza Steak Hoagie by The Freshman Cook
• Pizza Toscana by Cooking with Carlee
• Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
• Rustic Bacon & Citrus Pizza by Gourmet Everyday
• Sausage and Peppers Pizza by Cindy's Recipes and Writings
• Sausage Arugula Pizza by The Bitter Side of Sweet
• Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
• Spinach and Feta Stuffed Pizza Bread by Mindy's Cooking Obsession
• Supreme Breakfast Pizza by The Crumby Cupcake
• Taco Dip Pizza by Hardly a Goddess
• Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue's Nutrition Buzz
• The Mac Pizza by Seduction in the Kitchen
• Vegan Margherita Pizza by Simple and Savory

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.