What's for lunch 9/26/13

Better than a Pizzeria...

Thin Crust Pizza “Margherita”

Fresh Tomato Sauce

Basil and Fresh Mozzarella

Romaine Salad

with Chickpeas

Fresh Fruit 

Unlike many schools, we do make these pizzas. This is a white-flour pizza (not whole grain). The sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate). The tomato, basil and mozzarella are fresh. 

The salad is romaine lettuce with chickpeas.  Which are canned but do pack quite a bit of protein. The fruit is fresh.  

My kids coming home starving after school.  Today I am making this fall inspired soup.  I think they will love it ! 

From Bon Appétit via Epicurious

Pumpkin-Coconut Bisque

INGREDIENTS

1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups solid-pack pumpkin, canned
2 cups low-salt vegetable broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1/2 cups unsweetened coconut milk, divided
Salt and pepper
Pepitas, for garnish

DIRECTIONS

1. Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
2. Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.
3. Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
4. Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.