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.

Serves 16

1 tablespoon vegetable oil
4 stalks Tasty Tuscany™, stems removed and reserved for a later use, and leaves finely chopped
1 teaspoon garlic powder
1 (16-ounce) tube pork sausage
1/2 red bell pepper, diced
2 (8-ounce) packages refrigerated crescent rolls (8 rolls each)

1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

2. In a large skillet over medium heat, heat oil until hot. Sauté Tasty Tuscany™ with garlic powder for 3 to 4 minutes or until wilted; set aside.

3. Meanwhile, in a bowl, combine sausage and bell pepper; mix well. Unroll one package of the crescent rolls and press seams together to form one large rectangle. Repeat with second package of crescent rolls.

4. Spread half of sausage mixture evenly over each rectangle; evenly divide sautéed Tasty Tuscany over the sausage mixture. Starting from the narrow end, roll up jelly roll-style. With a serrated knife, cut each roll into eight equal slices, then arrange them on their sides on the baking sheet to create a Christmas tree shape (see photo).

5. Bake 25 to 30 minutes, or until sausage is no longer pink and crust is golden. Serve warm.

Salad Savoy Tip! To garnish platter, cut 2 to 3 leaves of the Tasty Tuscany into 1/4-inch ribbons and fluff them around our edible Christmas tree for a fun and festive look.

Serves 6
Serving Size: 1-1/2 cups

5 ounces Lollipop® Kale sprouts, (about 16) washed and stems trimmed
12 ounces raw, colossal shrimp (about 16), peeled and deveined, with tails left on
Olive oil for drizzling
Juice of 1 lemon
Sea salt for sprinkling

1. Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

2. Wrap a shrimp around a Lollipop® kale sprout and secure with a wooden toothpick or bamboo skewer. Repeat with remaining kale sprouts and shrimp and place on baking sheets.

3. Drizzle olive oil and lemon juice evenly over the shrimp. Lightly sprinkle with sea salt.

4. Roast on the upper shelf of your oven for 5 to 6 minutes or until the shrimp is cooked through and the kale sprouts begin to get crispy. Serve immediately.

Salad Savoy Tip! We think what makes really good shrimp cocktail is really good cocktail sauce. To make a quick homemade batch, in a medium bowl, simply combine: 1 cup ketchup, 1 tablespoon prepared horseradish (drained well), ½ teaspoon Worcestershire sauce and 2 dashes hot sauce. Give it a good mix and dip away.

Serves 6
Serving Size: 1-1/2 cups

7 stalks Bright Lights® Swiss Chard
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
6 cups chicken broth
3 cups diced butternut squash (See Tip)
2 cups diced potatoes
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper

1. Remove the colorful stems from the Bright Lights® and cut the stems into 1/2-inch pieces; set aside. Cut the leaves of 2 of the stems in half lengthwise and then into ¼-inch ribbons; set those aside as well. (Wrap up the remaining 5 leaves and save them for a salad or another use.)

2. In a soup pot over medium heat, heat oil until hot. Sauté onion and garlic for 4 to 5 minutes or until tender. Add chicken broth, Bright Lights® stems, (not the leafy part), squash, potatoes, nutmeg, salt, and pepper; bring to a boil.

3. Reduce heat to low and simmer for 10 minutes. Add the cut-up Bright Lights® leaves and continue to simmer for 5 to 8 minutes, or until vegetables are tender.

Salad Savoy Tip! Rather than trying to cut up a fresh butternut squash, pick up a 16ounce package of fresh diced butternut squash in your produce aisle. It’s a whole lot easier!

Serves 4

1 bunch (about 1-1/4 pounds) Bright Lights®
2 tablespoons vegetable oil, divided
2 boneless skinless chicken breasts, (about 12 ounces), cut in half lengthwise, then into 1/4-inch slices
1 small onion, cut into half-moon slices
8 ounces snow peas, trimmed
4 cloves garlic, minced
1/2 cup teriyaki pineapple glaze
1 teaspoon salt
1/2 cup roasted cashew nuts

1. Rinse Bright Lights®, remove stems and cut stems into 2-inch long matchsticks; set aside. Cut leaves in half along the spine, stack them and cut them into 1/4-inch ribbons; set aside.

2. In a large skillet over high heat, heat 1 tablespoon oil until hot. Sauté chicken for 4 to 5 minutes or until no longer pink. Add Bright Lights® stems that you cut into matchsticks, the onion, snow peas and minced garlic and stir-fry for 3 minutes. Add teriyaki pineapple glaze, toss to coat and cook for an additional 2 minutes or until everything is tender.

3. Meanwhile in another large skillet or wok over medium heat, heat remaining 1 tablespoon oil until hot. Add the Bright Lights® leaf ribbons and salt; sauté for 2 minutes or until slightly wilted. Arrange on a serving platter and top with chicken and veggie mixture. Garnish with cashews and enjoy!