Adventures of a healthy-ish pseudo-foodie

Slightly burned feta on top is a must. During my first year of grad school, I worked at the fabulous  Bloomington Bagel Company . Now, I'm not going to start making any kind of crazy claims about actually finding good New York bagels in Indiana, but for the midwest, they really do make good bagels. And good bagel-related concoctions, too. One such concoction that I loved (even after a year of working there) was called the Mediterranean Bialy. Initially, my New York senses were offended by the fact that they called this item a bialy, because it's not a bialy at all. It's more like a little pizza made with bagel dough. But I was eventually able to see past this flaw and appreciate the Mediterranean Bialy... and crave it once I moved away.  I think the original had olives, which I always leave out, and sliced tomatoes, which I sometimes include, and I'm not sure if it had capers or red onions, but mine definitely does.  Also, in case you're tempted

So good, you'll be ok with burning your mouth. Among the life lessons that I've learned from  Cassadie's blog  is this: When presented with farm-fresh swiss chard, one makes  this pizza . And so when I scored some beautiful chard at the farmer's market yesterday, I knew what had to be done. Can you identify this green without reading the next paragraph? I'd also bought a bunch of carrots at the market, and the tops were so beautiful that I googled to see how they might be used in cooking. Turns out they're like parsley. Carrot-flavored parsley. Absolutely delicious. So I chopped up this monstrosity of carrot tops and added about a third of it to the chard greens. (The rest of it was divided between a batch of garlic-and-carrot-top  labneh  and my first venture into homemade hummus.) When my family started ordering  Pizzeli's Pizza  when I was in high school, I remember protesting that I didn't like the crunchiness of the crust, which th