Soup Greens Ready-To-Go

While the price might seem costly, I figure it will cost more than that to purchase all the ingredients required for the veggies needed in the soup. Check the expiration

date on the container. The other option is to buy the ingredients separately and chop them using a food prrocessor. Make several containers to have on hand in the fridge. They should last 2 to 3 days.

The Cookbook is Finally Coming Soon-

Pumpkins, pumpkins, everywhere. But there's nothing wrong with canned pumpkin to make a decent pumpkin pie if you're not up to cutting up a fresh one or lack the time. Here is a good recipe for an easy pumpkin pie that's really delicious from Libby using a frozen crust too. And of course, if you prefer to buy yours ready-made, get a few and pop into the freezer to last and enjoy, especially if guests are coming for tea or coffee. Defrost in the fridge the day before served. Add a dollop of whipped cream and you're all set. PUMPKIN PIE RECIPE: • 3/4 cup granulated sugar • 1 teaspoon ground cinnamon • 1/2 teaspoon salt • 1/2 teaspoon ground ginger • 1/4 teaspoon ground cloves • 2 large eggs • 1 can 15 oz. LIBBY'S® 100% Pure Pumpkin • 1 can 12 oz. NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk) • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Note: You can play around with this recipe to suit your dietary needs, such as using A Creamy almond milk instead of evaporated, 1/3 pure maple syrup instead of the white granulated, or less of the sugar (I use 1/2 cup) and however more or less of a spice you desire. Enjoy!

No need to chop veggies to cook - Baby Kale and Cherry Tomatoes