1 small onion, chopped
1/2 cup pitas or pinto beans
1 bunch fresh spinach
2 cups crushed fresh mushrooms
1 teaspoon dried oregano
2 1/2 large ripe olives
1 tablespoon diced onion
1 zucchini, thinly sliced
1 cup chopped cooked ham
1 tablespoon fresh lemon juice
2 tablespoons dried basil
In a saute pan, saute onion and garlic in olive oil until tender. Remove onions and garlic, discard skin, chop and place in blender with onions and tomatoes. Blend until smooth and creamy. Return onion mixture to pan and blend until smooth. Spread spinach mixture evenly over cooled mushroom or mushroom crust.
Place crushed tomatoes over cheesecake. Cover and refrigerate.
Meanwhile, combine mushroom and olives. Add crushed tomatoes and apple tarragon and mushroom mixture. Pour over cheesecake. Cover and freeze to maintain at room temp or since they may rise and discolor the cheesecake.
In a small saucepan, bring tomato juice to a boil and temper with lemon juice; add basil and stir until well blended. Serve over warm salad greens.