Jicama, Butternut Squash, and Pomegranate Au Gratin with Wild Mushrooms and Crispy Bacon

    Serves 7 (serving size: about 13 tablespoons)

    1½ tablespoons extra-virgin olive oil, divided

    1 thinly sliced green onion

    4 cups finely diced peeled butternut squash, divided (about 2 pounds)

    ⅜ teaspoon kosher salt, divided

    1 center-cut bacon slice

    2 ounces sliced chantarelle mushrooms

    2 ounces sliced shiitake mushroom caps

    ¾ tablespoon chopped fresh sage

    2 tablespoons unsalted beef stock (such as Swanson)

    1 ounce Parmigiano-Reggiano cheese, grated and divided (about ¼ cup)

    1½ cups julienne-cut peeled jicama (about ½ medium)

    1 tablespoon part-skim ricotta cheese

    ¼ cup pomegranate arils

    8 teaspoons vertically sliced red onion

⅛ teaspoon freshly ground black pepper

    2 tablespoons chopped fresh cilantro

    Cooking spray

    2 tablespoons fresh lime juice

    ½ tablespoon agave nectar

    3 ounces oyster mushrooms, sliced

    ⅛ teaspoon ground red pepper

1. Preheat oven to 350° F.
2. Heat a large skillet over medium-high heat.  Add ½ tablespoon oil; swirl to coat.  Add green onion; sauté 30 seconds.  Add 3 cups squash; sauté 2 minutes.  Reduce heat to medium-low, and stir in ⅛ teaspoon salt.  Cook, covered, 15 minutes or until tender.  Increase heat to medium-high.  Cook, uncovered, 2 minutes or until liquid evaporates, stirring frequently.  Place squash mixture in a large bowl; mash with a potato masher or fork until smooth.
3. Cook bacon in a large nonstick skillet over medium-high heat until crisp.  Remove bacon from pan, reserving drippings in pan; crumble bacon.  Add chantarelles, shiitakes, and sage to drippings; sauté 8 minutes or until mushrooms are browned.  Add stock; cook 3 minutes or until liquid almost evaporates.  Add mushroom mixture, remaining squash, ⅛ teaspoon salt, ½ ounce Parmigian-Reggiano cheese, jicama, ricotta cheese, pomegranate, red onion, black pepper, and cilantro to mashed squash mixture, stirring to combine.  Spoon squash mixture into a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Cover with foil; bake for 1 hour.  Remove pan from oven; discard foil.
4. Preheat broiler to high.
5. Combine bacon, remaining Parmigiano-Reggiano, remaining oil, remaining salt, lime juice, nectar, oyster mushrooms, and red pepper in a bowl, stirring with a whisk; pour over gratin.  Broil 6 minutes or until lightly browned.  Let stand 5 minutes before serving.

Buttermilk-Miso Pie with Vegetables and Fresh Strawberries

Serves 7

2 medium eggs

9 tablespoons sugar

1½ tablespoons all-purpose flour

14 tablespoons low-fat buttermilk

¾ cup water

1 tablespoon unsalted butter, melted

¼ 0.7-ounce package instant miso soup, with or without seaweed

½ cup broccoli florets

½ teaspoon vanilla extract

2 tablespoons sliced white mushrooms

1 slice fresh ginger, finely shredded

⅛ teaspoon grated or ground nutmeg

1 9-inch store-bought crust

10 baby spinach leaves

1 pint strawberries, hulled and halved

1 ounce baked Oriental-style tofu, cubed

1. Preheat oven to 350° F.
2. Whisk together eggs, sugar, and flour in a large bowl. Add buttermilk, water, and butter, and whisk until combined. Stir in miso soup, broccoli, vanilla, mushrooms, ginger, and nutmeg. Pour buttermilk mixture into crust, and bake 40 minutes, or until toothpick inserted into center comes out clean. Cool completely.
3. Combine spinach, strawberries, and tofu in a small microwave-safe bowl, and microwave 30 seconds. Place strawberry mixture evenly on top of pie, and serve.

Pork, Currant, Beef, Raisin, and Black Bean Eccles Cakes

                Serves 7

                1 tablespoon olive oil

                1½ tablespoons unsalted butter, room temperature

                ½ pound ground pork

                ½ pound ground beef

                ½ pound chuck steak, fat trimmed cut into ½-inch cubes

                6 garlic cloves, minced

                1 cup water

                1 tablespoon ground cumin

                1 tablespoon chili powder

                ¼ teaspoon ground nutmeg

                1 teaspoon dried oregano

                1 teaspoon salt

                ½ teaspoon cayenne pepper

                1½ 6-ounce cans tomato paste

                2 tablespoons (packed) golden brown sugar

                2 teaspoons sugar, divided

                1½ cups diced fresh tomatoes

                1½ cups diced onions

                1½ cups diced red bell peppers

                1 tablespoon fresh lemon juice

                6 tablespoons dried currants

                1½ cups canned black beans, drained, rinsed (from two 15-ounce cans)

                8 teaspoons golden raisins

                2 tablespoons chopped candied orange peel

                ½ cup chopped fresh cilantro

                ½ teaspoon grated lemon peel

                6 tablespoons beef broth

                1 tablespoon fresh lemon juice

                2 sheets frozen puff pastry (a 17.3-ounce package), thawed

                1 egg, beaten to blend (for glaze)

                Grated cheddar cheese

1.       Heat olive oil and butter in heavy large pot over medium-high heat.  Add ground pork and ground beef and sauté until brown, about 3 minutes.  Add cubed beef and garlic and sauté 5 minutes.  Add water, bring to boil.  Add cumin, chili powder, nutmeg, oregano, salt, and cayenne pepper.  Reduce heat, cover, and simmer 10 minutes.  Add tomato paste, brown sugar, and 1 teaspoon sugar and simmer 5 minutes.  Add tomatoes, onions , and peppers, and simmer until vegetables are tender, about 30 minutes.

2.       Add currants, black beans, raisins, orange peel, cilantro, and lemon peel to the filling.  Add broth and lemon juice; bring to a simmer.

3.       Preheat oven to 375° F.  Roll out puff pastry on lightly-floured surface to ⅛-inch thickness.  Cut out seven 6-inch-diameter rounds.  Place filling on half of each round, dividing equally.  Brush edges of rounds with beaten egg.  Fold pastry over filling, creating semicircle and enclosing filling completely.  Press edges firmly to seal.  Transfer to heavy large baking sheet.  Brush with beaten egg.  Sprinkle with remaining sugar.

4.       Bake pastries until deep golden brown, about 20 minutes.  Transfer baking sheet to rack and cool pastries 5 minutes.  Using metal spatula, carefully remove pastries from baking sheet; top with grated cheddar cheese and serve.

Turkey-Jerusalem Artichoke-Black Bean Chili

Serves 7 (serving size: about 1 cup 4 tsp.)

½ lb. Jerusalem artichokes, scrubbed well

½ large carrot, peeled

2 tbsp. safflower or olive oil

½ medium onion, chopped

½ yellow or orange bell pepper, chopped

½ large poblano chile, chopped

2 garlic cloves, minced

½ lb. ground turkey

1 tbsp. sour cream

1 can (28 oz.) diced tomatoes

1 tbsp. mayonnaise

1 can (15 oz.) black beans, preferably reduced-sodium, rinsed and drained

½ tsp. coarse mustard

1½ tbsp. tomato paste

½ tsp. finely chopped capers

1½ tbsp. chili powder

1 tsp. white wine vinegar

1 tsp. ground cumin

³/₈ tsp. kosher salt

¾ tsp. agave nectar or 1 tsp. sugar

¹/₈ tsp. pepper

Juice of ½ lime

3 tbsp. roughly chopped flat-leaf parsley

Shredded cheddar cheese and chopped cilantro

1. Peel Jerusalem artichokes with a knife and cut into fine matchsticks (you should have about 1½ cups). Cut carrot into fine matchsticks the same size as artichokes.
2. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey and Jerusalem artichoke matchsticks, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
3. Stir in sour cream, tomatoes, mayonnaise, beans, mustard, tomato paste, capers, chili powder, vinegar, cumin, salt, agave, and pepper. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in carrot matchsticks, lime juice, and parsley. Serve with cheese and cilantro.