Salad Pizza With White Beans and Parmesan

INGREDIENTS:

• 1 (15-ounce) can white beans, such as cannellini or Great Northern, rinsed

• ¼ cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine

• 2 tablespoons extra-virgin olive oil, plus more for greasing

• Kosher salt and black pepper

• 1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions

• 1 cup freshly grated Parmesan, plus more for serving

• 3 to 5 ounces baby arugula

PREPARATION:

1. Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.

2. In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.

3. Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about ⅛- to ¼-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)

4. Sprinkle ½ cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining ½ cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.

5. Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

Greek Oven Roasted Rutabaga

INGREDIENTS:

• 2 smallish rutabagas, about 750g | 1.75lb total

• 1/4 cup extra-virgin olive oil

• 2 tbsp Dijon mustard

• 2 tbsp lime juice

• 2 tbsp fresh thyme, finely chopped

• 1 tsp Himalayan salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/2 tsp chili pepper flakes

PREPARATION:

1. Preheat the oven to 400°F

2. Peel the rutabagas and cut them into roughly 2" chunks; place them in a large mixing bowl.

3. Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.

4. Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.

5. Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.

6. Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.

7. Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.

Grilled Chicken with Arugula and Warm Chickpeas

INGREDIENTS:

• 6 tablespoons olive oil, divided, plus more for drizzling

• 1 15-oz. can chickpeas, rinsed

• 4 sprigs thyme

• ¼ teaspoon crushed red pepper flakes

• 8 small skin-on, bone-in chicken thighs (about 2½ lb. total)

• Kosher salt and freshly ground black pepper

• 3 cups arugula with tender stems

• 1 tablespoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• Flaky sea salt (such as Maldon)

PREPARATION:

1. Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.

2. Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.

3. Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

Grilled Beet Baba Ghanoush

INGREDIENTS:

• Olive oil (for grill and drizzling)

• 2 pounds red beets (about 4 large)

• 2 tablespoons fresh lemon juice

• 1 tablespoon tahini

• ½ garlic clove, finely grated

• Kosher salt and freshly ground black pepper

• Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

PREPARATION:

1. Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally, until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.

2. Halve beets; scoop flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.

3. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

Do Ahead: Dip can be made 3 days ahead. Cover and chill.

Quick Scallion Biscuits

INGREDIENTS:

• 1 1/4 cups cold milk

• 1 lemon, zested

• 2 tablespoons lemon juice

• 3 cups all-purpose flour, plus more for work surface

• Kosher salt

• 3/4 teaspoon baking soda

• 1/4 cup unsalted butter, cubed and well chilled in the freezer

• 4 scallions, finely chopped, white and light green only

PREPARATION:

1. Preheat the oven to 400 degrees F.

2. Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.

3. Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.