Green Bean Salad with Radishes and Prosciutto

INGREDIENTS:

• 1 1/2 pounds green beans, trimmed

• 8 radishes, sliced paper-thin

• 1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips

• 3 tablespoons aged Sherry

• 1 tablespoon Dijon mustard

• 1 tablespoon minced fresh chives

• 1/4 cup olive oil

• 1 2- to 3-ounce wedge ricotta salata (salted dry ricotta cheese)

PREPARATION:

1. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl.

2. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat.

3. Using vegetable peeler, shave ricotta salata in thin strips over salad.

Squash Gratin

INGREDIENTS:

• 2 1/4 pounds acorn squash

• 2 slices of bacon 1/8 inch thick

• 4 garlic cloves (unpeeled but crushed)

• 1 sprig of rosemary

• salt

• a handful of dried pumpkin seeds

• freshly ground black pepper

• 1 ounce of pecorino or Parmesan cheese

PREPARATION:

1. Peel 2 1/4 pounds of winter squash and cut into cubes.

2. Preheat the oven to 450°F.

3. In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.

4. Cover with parchment paper and put in the oven for 30 minutes.

5. Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.

6. In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.

7. When the squash is cooked, take the pot out of the oven and turn on the broiler.

8. Throw away the rosemary and the peel of the garlic cloves.

9. Remove the slices of bacon and cut into small lardons.

10. Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.

11. Sprinkle the top of the gratin with pumpkin seeds.

12. With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.

13. Put under the broiler for about 2 minutes to brown the top. Serve immediately.

Pepper Steak Stir Fry

INGREDIENTS:

• 1 tablespoon vegetable oil divided use

• 2 green bell peppers cored, seeded and cut into strips

• 1 1/4 pounds flank steak thinly sliced

• 2 teaspoons minced garlic

• 1 teaspoon minced ginger

• salt and pepper to taste

• 1/4 cup soy sauce

• 1 1/2 tablespoons sugar

• 1 1/2 tablespoons cornstarch

PREPARATION:

1. Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.

2. Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.

3. Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.

4. Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.

5. Add the garlic and ginger, then cook for 30 seconds.

6. Place the peppers back in the pan with the steak.

7. In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.

8. Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.