Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Pesto Potato Pizza

2 teaspoons dried oregano

1 tablespoon raw sesame seeds

1 tablespoon fresh grated lemon zest

1 teaspoon ground cumin

Kosher salt and black pepper

1/2 pound pizza dough, at room temperature

Extra virgin olive oil, for drizzling

1/3 cup Arugula Pesto

1 medium potato, very thinly sliced

8 ounces burrata cheese or soft mozzarella cheese

1/2 cup fresh basil or or lemon basil leaves or 1 cup arugula leaves

Crushed red pepper flakes

Heat the oven to 450 degrees F.  Grease a large baking sheet with olive oil, or sprinkle cast iron pizza pan with cornmeal.

In a small bowl, combine the oregano, sesame seeds, lemon zest, cumin, and generous pinches of salt and pepper.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle).  Transfer the dough to the prepared baking sheet or pan.  Rub the dough with olive oil and sprinkle with the seed mix, using as little or as much as you'd like.  Spread the dough with pesto and layer on the sliced potatoes, drizzling them lightly with olive oil, salt and pepper.  Transfer the pizza to the oven and bake for 10-15 minutes, or until the crust is golden and the potatoes are crisp.  

Remove from the oven and top with lumps of burrata or mozzarella.  Allow the cheese to sit on the pizza and warm through, about 5 minutes.  Sprinkle on the basil or arugula and crushed red pepper flakes.

Makes one 10-12 inch pizza.

From Half Baked Harvest blog

Arugula Pesto

1/2 cup pine nuts

1 garlic clove, minced

2 cups (2 ounces/60 grams) packed arugula leaves

1/2 cup (2 ounces/60 grams) freshly grated Parmesan cheese

1 teaspoon kosher salt

1/4 to 1/2 cup extra-virgin olive oil

In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and salt, and pulse to blend.  With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed.  Taste and adjust the seasonings.

From This Is a Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman, via Epicurious, with minor changes