Stuffed Acorn Squash

1 large acorn squash, halved and seeded
1 cup water
3 tablespoons butter, melted
1/2 to 1 teaspoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons cup brown sugar, firmly packed
1 large Granny Smith apples peeled, cored, chopped
1/4 cup chopped nuts of your choice

Heat oven to 350 degrees F. Place squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 minutes. Remove from oven.

Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 30 minutes or until tender when flesh is poked with a fork. Sprinkle with chopped nuts to serve.

Makes 2 servings.

Brussels Sprouts and Onions with Dill

1 1/2 tb Vegetable oil
6 sm White onions; (each about 1 inch in diameter), quartered lengthwise and peeled
12 Brussels sprouts; quartered lengthwise and trimmed
1/4 c Water
1 ts Sugar
1 ts Minced fresh dill plus 2 sprigs for garnish

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.

Serves 2.

Crisp Fried Eggplant

1/3 c Cornstarch
1 lg Egg
1/2 ts Coarse salt plus additional for sprinkling the eggplant
1 c Fresh bread crumbs
1 sm Eggplant; (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
Vegetable oil for deep-frying
Lemon wedges if desired

Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375° F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

Serves 2 as a side dish or first course.

Portobello Wellington for 2 

1 1/2 tablespoon olive oil

1 shallot, minced

1 large leek or 2 small leeks, minced

3 cloves garlic, minced

3 button mushrooms, finely chopped

fresh thyme to taste

5 shiitake mushrooms, finely chopped, without stems*

2 large portobello mushroom caps

1 teaspoon Dijon mustard

1 sheet puff pastry

butter for brushing pastry

Topping:
Melt 1 tablespoon olive oil in a skillet over low heat. Stir in the shallot, leek, and garlic and cook until translucent (about 5 minutes). Add the button mushrooms and about half the thyme.

Cook until the mushroom liquid has evaporated and the mixture is just moist (about 10 minutes). Transfer mixture to a bowl.

Add the remaining oil in the skillet, still over low heat, and add the shittakes. Cook for 5 minutes, then transfer to the bowl with the rest of the mixture. Add chives and black pepper and stir.

Next place your Portobello caps on a greased cookie sheet. Brush on the mustard and add the remaining thyme and black pepper. Take your topping mixture and spoon half onto each Portobello cap.

Cut two large rounds out of the puff pastry sheet and drape over the Portobellos/topping. You can brush some melted butter on the outside of the pastry.

Bake in a preheated oven at 425° F. until the pastry looks done (about 15 minutes)

Serves: 2