1 package of 2 prepared pizza crusts

1 8-ounce package of herbed cheese spread

1 5-ounce package ready-to-use baby spinach, roughly chopped

1/2 cup basil leaves, washed and chopped

1 small red onion, finely chopped

1/2 cup cherry tomatoes, cut into thin slices

1 10-ounce can marinated artichoke hearts, chopped

1 tablespoon marinated artichoke oil, reserved from the jar of artichoke hearts

1 tablespoon olive oil

2 tablespoons red wine vinegar

Salt and pepper

1. Place the pizza crusts on a baking sheet. Bake the pizza crusts according to package directions.

2. Meanwhile, prepare salad and salad dressing. In a large bowl, combine the spinach, basil, onion, cherry tomatoes and artichokes. Whisk together the olive oil, marinated artichoke oil and red wine vinegar. Season the dressing with salt and pepper, to taste. Drizzle over spinach salad and toss to coat.

3. When the crusts are completely cool, spread the herbed cheese spread on the pizza crusts and top with the spinach salad. Slice and serve.

Serves 8

1 pound fresh green beans, ends trimmed

1 15-ounce can of garbanzo beans (chick peas), drained & rinsed

1 pint cherry tomatoes, halved

1/2 cup capers, drained

1/2 cup pitted Kalamata olives, chopped coarsely

1/2 cup diced red onion

2 scallions, chopped

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon chopped dill

Salt and pepper

1. In a large pot, bring salted water to boil and cook green beans until just cooked through. Remove immediately from boiling water and dunk into an ice bath to reserve the green color and stop the cooking process. Let cool completely in ice bath, remove and drain in a colander.

2. Make the vinaigrette: whisk together olive oil, lemon juice, Dijon mustard, dill. Season with salt and pepper.

3. In a large bowl, combine the green beans, cherry tomatoes, garbanzo beans, capers, olives, red onion, scallions and feta cheese with the vinaigrette. Salad can be made one hour ahead and can be served chilled or at room temperature.

Serves 8