Ingredients:

• 1 tbsp olive oil, plus more for drizzling
• 1 garlic clove, minced
• all-purpose flour, for dusting
• 6 oz pizza dough
• pinch of crushed red pepper
• salt and freshly ground black pepper
• 1/2 small onion, thinly sliced
• 1/4 cup shredded part-skim-milk mozzarella
• 1 tsp chopped summer savory
• 1/4 pound summer squash, thinly sliced on a mandoline
• 2 oz fresh goat cheese, crumbled
• 2 tbsp chopped toasted walnuts

Directions:

1. Preheat the oven to 500F. Preheat a pizza stone. In a small bowl, combine the 1 tbsp olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12" round, 1/4" thick. Transfer the round to a lightly floured pizza peel.
2. Leaving a 1/2" border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
3. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned.
4. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp coarse salt
• 1/2 tsp bakign soda
• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1/2 cup granulates sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1.5 tsp pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large)
• 1 cup old-fashioned rolled oats
• 8 oz semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 cup coarsely chopped walnuts (about 2 oz), toasted

Directions:

1. Preheat oven to 375. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with teh paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2. Using a 1.5-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.