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By WEEK Creative Services
October 10, 2012 Updated Oct 10, 2012 at 11:06 AM CDT

Kale Pesto Pizza with Peppers and Tomatoes

Ingredients

1 12-to 14-inch Whole Wheat Pizza Crust

1 cup shredded mozzarella cheese (4 ounces)

1 small yellow tomato, sliced

1 medium orange tomato, sliced

1 medium red pepper, cut into strips

1 bunch Kale, Kale Pesto (recipe follows)

3 cloves garlic

½ cup walnuts

¼ cup olive oil

Salt/pepper

Directions

Kale Pesto: Using 1 pound fresh kale, remove leaves off stems; rinse leaves. In a stock pot bring 4 cups water to boiling. Drop leaves into water and cook, uncovered, for 3 to 5 minutes or until tender. Rinse leaves under cold running water; drain well.

In a food processor or blender, combine the kale; 1/2 cup walnuts; and 3 large cloves garlic, quartered and olive oil. Cover and process or blend with several on/off turns until a paste forms, stopping the machine several times and scraping the sides.

Pizza

Spread 1/3 cup Kale Pesto

Kale Pesto evenly over crust. Sprinkle with cheese. Arrange tomato slices and peppers over cheese.

Bake about 8 to 10 minutes more or until heated through and crust bottom is crisp and brown. Remove from oven. Cool in pan on a wire rack for 5 minutes. Cut into wedges to serve. Makes one 13- to 15-inch pizza (four 2-wedge servings).

Salmon Spinach Salad served with a Dijon Rice Wine Vinaigrette

Salad Ingredients

2, 3 oz skinless salmon filets

4 cups spinach

½ cucumber, sliced

½ tomatoes, quartered

Dressing/Marinade Ingredients

¼ cup rice vinegar

1/3 extra virgin olive oil

1 teaspoon ginger, minced

2 garlic cloves, minced

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch of salt

Directions

Whisk all ingredients together for the dressing/marinade. Take out a ¼ of cup mixture for marinade. Reserve the rest for salad dressing.

Marinate salmon in mixture for 15-30 minutes. Grill salmon 3 minutes on medium/high heat per side brushing with marinade. Discard any leftover marinade.

Combine all salad ingredients in a bowl or on a plate. Place grilled salmon over salad and drizzle with reserved dressing.