Escarole Soup w. Italian Sausage and Red Onion & Leek Pizza

THERE ARE 2 BAGS OF GREENS. ONE HAS CHICK PEAS AND IS YOUR SALAD, THE OTHER IS FOR THE SOUP.

Red Onion and leek Flatbread Pizza, Glazed Carrots, Escarole Salad

• Arrange the cheese evenly atop the piazza. Bake on a cookie sheet at 450 for 10-15 minutes, or until the cheese just begins to brown at the edges. Allow to cool a bit, then cut and serve.

• Sauté the carrots and their cool orange butter glaze and parsley in a sauté pan over medium - med-high heat. Use a lid to speed things and serve when hot.

• Dress the salad.

Escarole and Chick Pea Soup w. or w. out Italian Sausage & Whole Wheat Batard

• Heat a little olive oil or bacon fat in a wide sauce pan or steep sided sauté pan ( like a cast iron skillet). When hot add the escarole leaves. Sprinkle with salt and stir. When wilted add the soup. Bring to a simmer and serve.

• Warm the bread.