Arugula & Cherry Tomato Pizza with Feta Cheese

Pre-baked pizza crust/shell (you can also use english muffins, Italian bread or tortillas)
Olive oil
Parmesan cheese
3 cups Arugula from your garden -- coarsely chopped
15–20 Cherry Tomatoes from your garden -- halved
2 tsp Lemon juice
2 tsp Olive oil
Pinch Kosher salt
Fresh ground Black Pepper, to taste
Optional toppings: Pine nuts, Olives, Feta Cheese, chopped fresh Basil from your garden

• Take the pizza crust and brush with olive oil. Warm pizza crust per package instructions. Remove from oven.
• Cover with parmesan cheese. Bake for 2 minutes until cheese is lightly brown.
• While the cheese is melting, toss the arugula, tomatoes, lemon juice, olive oil and optional toppings together. Season with salt & pepper.
• Gently cover the pizza with the topping while crust is still warm. Serves 4 as a light lunch.

Radicchio, Watercress, Tomato and Parmesan Salad

Radicchio, Watercress, Tomato and Parmesan Salad
2 cups of washed, dried and chopped fresh romaine lettuce
2 cups washed, dried and chopped fresh radicchio
1 cup washed, dried and chopped fresh watercress
1 cup sliced yellow peppers
4 roma sliced roma tomatoes
2/3 cup olive oil
1 Tb. white wine vinegar
2 Tbs. fresh lemon juice
1 tsp. salt
1/4 tsp. black pepper
1/4 cup sliced red onions
2 Tb finely chopped fresh chives
4 ounces grated parmesan cheese

In a large bowl, combine all of the greens and the peppers. In a medium sized bowl, whisk together the oil, vinegar, lemon juice, salt and black pepper. Stir in the onions and chives and marinate for 5 minutes.

Pour the mixture over the greens and toss well. Shred the cheese on top and serve immediately.