• ▢ 5¼ cups all-purpose flour
• ▢ 1 cup plus 2 tablespoons unsweetened cocoa powder
• ▢ 2¼ teaspoons baking soda
• ▢ ½ teaspoon salt
• ▢ 2½ cups margarine
• ▢ 2 cups granulated sugar
• ▢ 1¾ cups brown sugar firmly packed
• ▢ 5 large eggs
• ▢ 1½ teaspoons vanilla extract
• ▢ 2½ cups chocolate chips

For Peanut Butter Chocolate-Chocolate Chip Variation:

• ▢ 1 cup creamy peanut butter creamed with margarine before sugars are added

• ▢ 2¼ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon sea salt
• ▢ 1 cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 cup light brown sugar packed
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 large eggs
• ▢ 12 ounces 2 cups high-quality semisweet chocolate chunks
• ▢ 1 cup toasted nuts walnuts or pecans, chopped

• ▢ 4 medium potatoes such as red waxy
• ▢ 4 medium fresh beets trimmed, or 1 (9-ounce) can or jar beets
• ▢ 4 tablespoons apple cider vinegar
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ Mayonnaise mayonesa
• ▢ 2 large hard-boiled eggs sliced

• ▢ 2 medium endives separated into leaves, rinsed, and dried (about 24 leaves)
• ▢ ¾ cup blue cheese Roquefort or Gorgonzola, at room temperature
• ▢ ½ cup mayonnaise
• ▢ 2 tablespoons finely chopped fresh flat-leaf parsley for garnish

• ▢ 4 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 garlic clove finely chopped
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 tablespoon finely chopped scallion
• ▢ Kosher or sea salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ 1 small head green cabbage finely shredded
• ▢ 4 tablespoons pomegranate seeds

For the Dressing:

• ▢ 6 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ Salt and freshly ground black pepper to taste
• ▢ 1 garlic clove minced
• ▢ ¼ teaspoon ground cumin
• ▢ 2 tablespoons finely chopped fresh flat-leaf parsley

For the Salad:

• ▢ 1 small head about 1 pound green cabbage, finely shredded
• ▢ 16 hearts of palm drained and cut into ¼-inch slices
• ▢ 2 thin slices pineapple cut into small wedges
• ▢ 8 thin slices medium tomato
• ▢ 8 thin slices medium green bell pepper
• ▢ 8 thin slices medium red onion
• ▢ ¼ cup cooked corn kernels
• ▢ 1 cup coarsely grated carrot about 2 medium
• ▢ Salt to taste

For the Tomato and Cumin Dressing:

• ▢ 2 medium ripe tomatoes peeled, seeded, and coarsely chopped (about 1⅓ cups)
• ▢ ½ teaspoon ground cumin
• ▢ 1 garlic clove minced
• ▢ 1 teaspoon ground paprika
• ▢ 6 tablespoons extra-virgin olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ Salt and freshly ground black pepper to taste

For the Salad:

• ▢ 1 head escarole washed, dried, and torn into pieces
• ▢ Black olives preferably Spanish, for garnish
• ▢ 2 to 3 hard-boiled eggs sliced or cut into wedges, for garnish

For the Swiss Chard:

• ▢ 1 pound Swiss chard thoroughly washed and tough stems removed, roughly chopped
• ▢ Salt to taste
• ▢ 2 tablespoons olive oil

For the Homemade Croutons:

• ▢ 4 slices of whole-grain bread cut into cubes
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon smoked paprika
• ▢ Salt to taste

Dressing:

• ▢ 6 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ Salt and freshly ground black pepper to taste
• ▢ 1 garlic clove minced or mashed
• ▢ ¼ teaspoon ground cumin
• ▢ 2 tablespoons finely chopped fresh parsley

Salad:

• ▢ 1 small head about 1 pound green cabbage, finely shredded
• ▢ 16 hearts of palm drained and thinly sliced
• ▢ 2 slices pineapple cut into small wedges
• ▢ 8 slices medium tomato
• ▢ 8 slices medium green bell pepper
• ▢ 8 slices medium onion
• ▢ ¼ cup cooked corn kernels
• ▢ 1 cup coarsely grated carrot about 2 medium
• ▢ Salt to taste

• ▢ ¾ pound green beans trimmed and halved
• ▢ 4 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ Pinch of sugar
• ▢ 2 tablespoons finely chopped red onion
• ▢ 1 tablespoon finely chopped fresh parsley
• ▢ 2 tablespoons finely chopped pimiento or roasted red bell pepper
• ▢ 1 large hard-boiled egg finely chopped, for garnish