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.

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.

Roasted Butternut Squash Risotto

INGREDIENTS:

• 3 lb butternut squash

• 6 cups nonfat chicken broth

• 1 medium onion, chopped

• 1 tablespoon unsalted butter

• 1 1/2 cups Arborio rice (9 oz)

• 1 teaspoon minced garlic

• 1/2 teaspoon ground cumin

• 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)

• 1 teaspoon salt

• 1 1/2 teaspoons chopped fresh sage

• 4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

PREPARATION:

1. Preheat oven to 450°F.

2. Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

3. Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

4. Start risotto after squash has been roasting 40 minutes.

5. Bring broth to a simmer and keep at a bare simmer, covered.

6. Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

7. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

8. Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

9. Serve risotto immediately, spooned over reserved squash slices.

Balsamic Salad with Arugula, Pea Shoots and Parmesan

INGREDIENTS:

• 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

• 1 cup pea shoots

• 1 cup edamame (or fresh peas)

• 1 handful fresh mint (optional)

• 1/2 cup walnuts

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1/2 tablespoon stone ground mustard

• 1 tablespoon honey

• 1/4 teaspoon kosher salt

• Fresh ground black pepper

• Parmesan cheese

PREPARATION:

1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).

2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

3. In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Roasted Delicata Squash, Pomegranate and Arugula Salad

INGREDIENTS:

Salad:

• 2 medium delicata squash, around 1 and ¼ pounds total

• 1 tablespoon olive oil

• Fine grain sea salt

• 4 heaping cups arugula (or mixed baby greens)

• ⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)

• ⅓ cup raw pepitas (or pecans)

• 3 to 4 ounces feta cheese, crumbled

Maple-balsamic vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon real maple syrup

• ½ teaspoon Dijon mustard

• freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.

2. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.

3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.

4. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.