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The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this earthy-flavored pizza. Dried sage will do, but is not as aromatic as fresh. Try this pizza as a light main course or cut into wedges and serve as an appetizer. Ingredients1 1/2 teaspoons UP extra-virgin olive oil (or Wild Mushroom & Sage EVOO)8 cups sliced wild and/or cultivated mushrooms, such as chanterelles, cepes, shiitake, oyster, button (about 1 1/2 pounds)2 cups sliced onions1/4 teaspoon saltFreshly ground pepper to taste1 pound whole-wheat pizza dough (see Tip), thawed if frozenCornmeal for dusting...

Ingredients1 pound chicken breast (about 2 breasts), cubed3 scallions, whites only, thinly sliced on an angle2 cloves garlic, minced1 -inch piece peeled fresh ginger, minced (or honey ginger White balsamic)1 tablespoon soy sauce2 tablespoons sugar1 tablespoon, plus 1 teaspoon cornstarch1 1/4 teaspoons salt1 tablespoon dry sherry1 tablespoon dark sesame oilAbout 1/3 cup water3 tablespoons Garlic EVOO5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)3/4 to 1 teaspoon red chili flakes, optional1 tablespoon hoisin sauceGarnish: toasted sesame seeds, optional DirectionsIn a medium bowl, toss the chicken with the scallion whites, about half the garlic...

Ingredients:6 medium beets (red and golden), about 1 1/2 pounds1 cup water8 cups mixed baby salad greens1 cup loosely packed fresh flat-leaf parsley leaves1 tablespoon white balsamic vinegar (Or Cranberry-Pear White Balsamic)1/4 teaspoon kosher salt1/4 teaspoon black pepper2 tablespoons extra-virgin olive oil (UP Extra Virgin Olive Oil)1/2 cup (2 ounces) crumbled goat cheese1/4 cup coarsely chopped walnuts, toasted Preparation 1. Preheat oven to 375°. 2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for...

Recipe makes 4 appetizer portions or 2 entreé portions 1/4 pound wild arugula 1/2 bunch of lacinato kale, stems removed and torn into small pieces 1 shallot, thinly sliced 3/4 cups homemade breadcrumbs (recipe follows) 1/4 cup crumbled greek feta

Loaf of sourdough or a country style bread olive oil sea salt freshly cracked black pepper Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside. Remove all the crust from the loaf. Cut it into cubes and pulse in a food processor until the crumbs reach the texture you want. Toss with some olive oil to lightly coat and pour onto the baking sheet, creating a thin, even layer of crumbs. Bake until golden brown, about 15 minutes. Remove from the oven and season with sea salt and pepper. Store in an airtight container...