• Coarse salt and ground pepper
• 8 ounces whole-wheat spaghetti
• 3 tablespoons butter
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, minced
• 2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
• 4 ounces Gorgonzola cheese, crumbled (1 cup)

• All-purpose flour, for work surface
• 1 pound pizza dough, thawed if frozen
• 1/2 pound fresh mozzarella, thinly sliced
• 1/2 white onion, thinly sliced
• 6 slices bacon, cooked crisp and crumbled
• Coarse salt and ground pepper
• 3 cups torn escarole (from 1 head)
• Extra-virgin olive oil, for drizzling
• Grated Parmesan, for serving

1. Preheat oven to 500 degrees, with rack in upper third. On a floured work surface, roll out dough to a 17-inch-long rectangle. Transfer to a broiler-proof rimmed baking sheet and top with mozzarella, onion, and bacon; season with salt and pepper. Bake until dough is cooked through and edges are golden, 15 to 20 minutes.

2. Heat broiler. Top pizza with escarole, drizzle with oil, and season with salt and pepper. Broil until escarole is wilted and slightly charred in spots, 2 to 3 minutes. Sprinkle with Parmesan and serve.
    

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp rice vinegar
• 1 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 tsp freshly grated ginger
• 1 tsp honey
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced kale
• 1 cup thinly sliced Napa cabbage
• 1 carrot, peeled and coarsely grated
• 1/2 cup cooked quinoa
• 2 Tbsp finely diced red onion
• 1 tsp toasted sesame seeds

In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary

• 1/2 pound Dandelion Greens
• salt
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 slice sourdough bread
• Butter, softened
• 3 or 4 slices Swiss cheese
• Ground black pepper
• Dash of Saison seasoning, from Goya