In The Kitchen – May 2025

Pizza, pasta and soup. At first glance we take our taste buds all over the block this month. No worries. The pizza is one of those things that’s easy to prep for the most last minute entertaining. We can say the same about the soup and pasta dishes. Just have your pantry filled with the ingredients needed, and BAM! Deliciously made at the ready. Enjoy!!

SMOKED SALMON PIZZA W/RED ONION & DILL

1 10-oz. purchased fully baked pizza crust 4 oz. cream cheese, room temp.
1/4 C. minced red onion
1 Tbsp. chopped fresh dill
2 tsp. grated lemon peel
1 tsp. prepared white horseradish
4-6 oz. thinly sliced smoked salmon

Preheat oven to 450°F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack. Cool to warm.
Blend cream cheese with next four ingredients. Season with salt and pepper.
Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Your Spring pizza is ready to eat!!

QUICK BLACK BEAN SOUP

2 Tbsp. olive oil
1 1/4 C. chopped onion
4 garlic cloves. chopped 1 1/2 tsp. dried thyme
3 15-oz. can black beans, drained,
1 C. liquid reserved
2 14 1/2-oz. cans low-salt vegetable broth
1 28-oz. can diced tomatoes in juice
2 tsp. ground cumin
1 1/2 tsp. hot pepper sauce

Heat oil in large pot over medium heat. Add onion, garlic and thyme. Saute until onion is golden about 8 minutes. Add beans, reserved 1 C. bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly stirring occasionally about 20 minutes.
Working in two batches, puree 2 ½ C. soup in blender until smooth. Mix puree back unto soup in pot. Season to taste. Serve with sour cream and cilantro on top.