Delicata Squash Salad

1 package wild arugula

4 Delicata squash, cut into ½-inch rings

2 Tbsp. olive oil

salt and freshly ground pepper

6 slices castello blue cheese

1/4C dried cranberries

1/3C toasted pumpkin seeds

Vinaigrette

2 Tbsp. balsamic vinegar

2 Tbsp. raspberry vinegar

2 tsp. balsamic mustard

salt and freshly ground pepper

6 Tbsp. olive oil

Shake the vinaigrette ingredients together in a jar and set aside.

Preheat oven to 400F.  Toss squash rings with olive oil, salt and pepper to taste and roast until tender, turning once, about 20 minutes.  Let cool slightly.  Toss the arugula with vinaigrette to coat, add the dried cranberries and pumpkin seeds. Divide the arugula among 6 plates.  Divide the Delicate squash rings among the salads.  Top each with a slice of blue cheese.

MAKES:  6 servings 

Fresh fig Pizzas

2 Trader Joe’s pizza dough rounds, cut in half

one jar fig jam

1 lb. fresh figs, thinly sliced

8 slices prosciutto

½ lb. crumbled blue cheese

Form pizza dough rounds into small tight balls, using flour as necessary to keep them from sticking and place on a cutting board dusted with flour.  Cover with a towel and let rest at room temperature for one hour.

Preheat two pizza stones or cookie sheets in a 500F oven for 30 minutes.  Roll pizza dough into thin 8-inch rounds, using flour as necessary to keep the dough from sticking.  Place rounds on hot cookie sheets and bake 3 – 4 minutes on each side to crisp.  Remove from the oven and roll out thinner with a rolling pin while hot.  Return to the oven for 3 – 4 minutes to crisp up.  Just before serving, spread each with half of the fig jam, top each with two prosciutto slices, arrange fresh fig slices on top and sprinkle with blue cheese. 

Reduce heat to 450F.  Return rounds to the hot cookie sheets and bake 5 – 6 minutes or until the cheese is bubbly and the figs are caramelized.  Cut each round into 8 slices and serve.

MAKES:  8 servings

Baby Arugula option

2C baby arugula

3 – 4 minutes before the pizzas are done sprinkle each with 1/2C baby arugula and return to the oven to lightly heat the arugula.  Sprinkle with some freshly ground pepper, cut in slices and serve.