Makes about 1-1/2 cups

1 head Carnival® multi-colored cauliflower, cut into florets
4 tablespoons olive oil, divided
3 tablespoons tahini
3 tablespoons water
1 tablespoon lemon juice
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon salt

Preheat the oven to 400 degrees F. Place Carnival® multi-colored cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for 20 minutes.

Place cauliflower in a food processor. Add tahini, the remaining 3 tablespoons olive oil, the water, lemon juice, garlic, cumin, and salt. Process until smooth and creamy.

Refrigerate until ready to serve.

Test Kitchen Note: We like to top this off with chopped parsley and crushed black pepper. It not only makes them look special but it add a nice zing to the flavor.

Yields 20

20 Lollipops® kale sprouts
8 ounces thinly sliced prosciutto
Olive oil for drizzling
20 cherry tomatoes
20 fresh mozzarella balls (ciliegine size)
20 pitted Kalamata olives
Coarse black pepper for sprinkling
20 (6-inch) bamboo skewers

Preheat the oven to 400 degrees F.

Wrap each Lollipops® kale sprout with 1 slice of prosciutto; place on baking sheet. Drizzle lightly with olive oil. Roast 18 to 20 minutes or until Lollipops® and prosciutto are crispy. Let cool.

On bamboo skewers, alternately thread a cherry tomato, a roasted prosciutto- wrapped Lollipops®, one mozzarella ball, and an olive, as shown. Drizzle with olive oil and sprinkle with coarse black pepper. Enjoy.

Serves 4-6

16 ounces spaghetti, uncooked, broken in half
1 (28-ounce) can diced tomatoes
1 onion, thinly sliced
4 cups chopped Salad Savoy®, stems removed
4 cloves garlic, thinly sliced
4-1/2 cups chicken broth
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 tablespoons olive oil
Grated Parmesan cheese for sprinkling

In a soup pot, place spaghetti, tomatoes (juice and all), onion, Salad Savoy®, and garlic. Pour in chicken broth and sprinkle with oregano, crushed red pepper, and salt. Drizzle with oil and cover.

Bring to a boil over medium-high heat, reduce heat to low, uncover and simmer 10 minutes, stirring every 2 to 3 minutes or until liquid is almost gone and pasta is tender. Sprinkle with Parmesan cheese and serve.

Test Kitchen Tip: The chopped Salad Savoy® adds so much to this dish. First of all, since it’s a dark leafy green, you know it adds lots of vitamins, minerals and fiber, but beyond that, it adds an earthy flavor that makes the whole dish come to life.

Serves 4-6

1 (13.8-ounce) can refrigerated classic pizza crust
1 tablespoon vegetable oil
8 stems Bright Lights®, chopped, plus 1 leaf thinly sliced
1-1/2 cups shredded cooked chicken breast
1/2 cup barbecue sauce, divided
1-1/2 cups shredded mozzarella cheese
1/4 cup pineapple chunks, drained well
2 tablespoons thinly sliced red onion half moons

Preheat the oven to 400 degrees F. Coat a 15- x 10-inch baking sheet with cooking spray.

Unroll pizza dough on baking sheet and press to fit. Bake 8 minutes or until light golden.

Meanwhile in a medium skillet over medium heat, heat oil; sauté Bright Lights® stems for 4 to 5 minutes or until tender. In a medium bowl, combine chicken and 1/4 cup barbecue sauce; toss until evenly coated.

Sprinkle cheese over pizza crust. Spoon chicken mixture evenly over cheese. Top with pineapple, red onion, and Bright Lights® stems. Bake 10 to 12 minutes or until cheese is melted and crust is golden. Drizzle with remaining 1/4 cup barbecue sauce and sprinkle with Bright Lights® leaves.

Serves 6

1/2 cup olive oil
1 tablespoon chopped garlic
Zest and juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
12 Tasty Tuscany™ leaves, washed and stems trimmed
Caesar dressing to drizzle
Shaved Parmesan cheese for garnish

Preheat the grill to medium-high heat.

In a small bowl, whisk the olive oil, garlic, zest and juice of lemon, salt, and pepper. Brush each Tasty Tuscany™ leaf with oil mixture, coating on both sides. Place on grill and cook for 1 to 2 minutes or until crispy. Turn over and grill for an additional 1 minute or until both sides are crispy.

Stack on platter and drizzle with Caesar dressing, top with Parmesan cheese, then dig in.

Makes 18

4 cups packed chopped Salad Savoy®, stems removed
2 sticks butter
1-1/4 cups semi-sweet chocolate chips
1-1/2 cups granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
4 eggs, beaten
1-1/4 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Place the Salad Savoy® in a steamer and steam for 5 to 6 minutes or until wilted. Place the wilted Salad Savoy® in a food processor and process 1 to 2 minutes or until finely chopped.

Meanwhile, in a microwave-safe bowl, microwave butter and chocolate chips for 1 minute; stir. Continue to microwave in 10-second intervals until chocolate is completely melted and smooth. Add the Salad Savoy®, granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture; stir until combined.

In a small bowl, combine the flour, cocoa powder, and salt; mix well. Gently fold the flour mixture into the chocolate mixture. Pour brownie batter into baking dish.

5. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.