10 cups (packed) arugula (about 6 ounces)
1/2 cup crumbled blue cheese
2 blood oranges
1/4 cup olive oil
1/4 cup fresh lemon juice
arugula, blood, orange

1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
5 oz baby arugula (8 cups packed)
6 oz whole-milk ricotta (2/3 cup)
3 oz whole-milk mozzarella, coarsely grated
2 tablespoons finely grated Parmigiano-Reggiano
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough, thawed

Special equipment: an oiled 17- by 12-inch heavy baking sheet
arugula, ricotta, calzones

6 tablespoons extra-virgin olive oil
3/4 cup walnuts (3 oz), coarsely chopped
3/4 cup mascarpone cheese (6 oz)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 firm-ripe Bartlett pear
1/2 lb arugula, coarse stems discarded
arugula, pear, salad

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces

5 cups canned low-salt chicken broth

3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
asparagus, leek, risotto