- Roast the acorn squash (or whatever squash you have, you could also use sweet potato) tossed on a baking sheet with olive oil, thyme, and salt
- Cut your bacon up and cook it over medium-high heat, stop before it gets crispy, and add the shallot.
- Emulsify the vinegar and oil. When the bacon is "done," add it and keep on warm.
- Lay down some greens, then put your squash, pecans (crushed), bacon vinaigrette, and sliced cheese (can do this with a vegetable peeler).
- If there is going to be a delay in serving, keep your squash in foil so they stay warm.
"Mole" vegetarian chiliThere's going to be some skepticism about this, but it's actually pretty tasty.
- 3 15 oz cans of pinto beans
- 1 large can of whole tomatoes
- 1 oz bar of semisweet chocolate
- 1 tbsp of cumin powder
- 2 ancho chiles, dried
- 1 tsp of cinnamon
- 1 chipotle chile, dried
- 2 small onions, chopped
- 2 smallish zucchinis, chopped
- 3 cloves of garlic, minced
- 1.5 cups of water
- 1 tbsp of orange zest or orange juice
- olive oil
Seed, stem the chiles and toast them dry on a saute pan.
Add the chiles, cumin powder, cinnamon to a molcajete (mortar/pestle) and grind to a fine powder.
Brown onions in olive oil over medium high heat in a dutch oven. When they soften, add the garlic for a minute or so.
Add the chile powder. This will stick and burn a little bit, don't worry, you want that. Give it as long as you can stand it, and add the zucchini. Let that soften/sweat a while.
Add the tomatoes, water, orange juice or zest, chocolate, and salt/pepper to taste until the zucchini's done. Then, add the pinto beans.
Simmer. Remember, it's better the next day.
Could you add meat? Sure. I suppose that there are a lot of things that you could do with it such as use that liquid to braise a pork shoulder, shred it, and throw it in. You could add ground beef or pork, or whatever you want. Be creative with it!