Arugula

• ½ Tbs olive oil
• ¼ yellow onion
• ½ garlic clove, minced
• ½ cup quinoa, well rinsed
• 1 cup low-sodium vegetable stock or broth
• 1 cup chopped, stemmed arugula
• 1 small carrot, peeled and finely shredded
• ¼ cup thinly sliced mushrooms
• 2 Tbs grated Parmesan cheese
• 1/8 tsp salt
• 1/8 tsp black pepper

1. In a large saucepan, heat olive oil over medium heat.
2. Add onion and sauté until soft, about 4 minutes.
3. Add garlic and quinoa and cook about 1 minute, stirring occasionally. Don't let the garlic brown.
4. Add the stock and bring to a boil.
5. Reduce heat to low and simmer until quinoa is almost tender but slightly hard in the center, about 12 minutes. The mixture will be brothy.
6. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
7. Stir in cheese and season with the salt and pepper. Serve immediately.

Dough:

2 cups flour

1 Tbs fresh rosemary leaves

1 1/2 tsp active dry yeast

1/2 tsp sugar

Kosher salt

1 Tbs extra-virgin olive oil

Cornmeal, for dusting

Topping:

One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices

2 1/2 Tbs plus 2 tsp extra-virgin olive oil

Kosher salt and black pepper

2 Tbs torn fresh sage leaves

1 tsp finely chopped fresh rosemary

1/4 tsp crushed red pepper flakes

1 garlic clove, smashed

2 cups shredded mozzarella

4 oz goat cheese

3 cups baby arugula

Zest of 1 lemon plus juice of 1/2 lemon

1. For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine.
2. Add 3/4 cup warm water and the oil and process until the dough forms a ball.
3. Transfer to a large, lightly oiled bowl and cover with plastic wrap.
4. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
5. For the topping: Meanwhile, preheat the oven to 400 degrees F.
6. Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste.
7. Roast until just tender, about 10 minutes.
8. In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
9. Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
10. Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle.
11. Carefully lay the dough on the pizza pan.
12. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge.
13. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
14. Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper.
15. Top the pizza with the arugula, then cut into slices to serve.

• 1 Tbs good olive oil
• 1 Tbs minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• ½ pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• ½ cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
2. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
3. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
4. Drain the broccoli and run under cold water to stop the cooking. Set aside.
5. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.
6. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
7. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.
8. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta.
9. Toss well, season to taste, and serve hot.