Pumpkin-Chorizo Pizza

INGREDIENTS

Cornmeal, for baking sheet

All-purpose flour, for work surface

1 lb. prepared pizza dough, at room

temperature

1/4 small pumpkin (about 8 ounces)

6 oz. chorizo, casings removed, torn into

small pieces

1 c. fresh flat-leaf parsley leaves

1/2 c. thinly sliced red onion

1 small red chile pepper, sliced, optional

1 tbsp. thinly sliced lemon zest

1 tbsp. olive oil

Kosher salt and freshly ground black pepper

4 oz. Gruyère or extra-sharp Cheddar,

coarsely grated (about 1 cup), divided

DIRECTIONS

1. Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper.
On a lightly floured surface, shape pizza dough into a large rectangle and transfer to prepared
baking sheet.

2. Peel pumpkin with a vegetable peeler, then shave flesh into thin ribbons to equal 2 cups.
Combine pumpkin, chorizo, parsley, onion, chile pepper (if desired), lemon zest, and oil in a
bowl. Season with salt and black pepper. Add half of Gruyère and toss to combine.

3. Scatter pumpkin mixture over dough and sprinkle with remaining Gruyère. Bake until crust is
deep golden brown and pumpkin is tender, 10 to 15 minutes.
Smothered Pork Chops with Broccoli and Mushrooms

INGREDIENTS

1 lb. cremini mushrooms, halved or quartered if large

3 tbsp. olive oil, divided

Kosher salt and freshly ground black pepper

1 large head broccoli, cut into florets

4 small bone-in pork chops (about 2 pounds total)

2 large shallots, finely chopped

1 tbsp. all-purpose flour

3/4 c. dry white wine

1/2 c. chicken stock

2 tbsp. crème fraîche or sour cream

1 tsp. Dijon mustard

1 tbsp. fresh thyme leaves

DIRECTIONS

1. Preheat oven to 425°F. Toss together mushrooms and 1 tablespoon oil on a large
rimmed baking sheet. Season with salt and pepper. Bake for 10 minutes. Push
mushrooms to one side and add broccoli to pan. Toss with 1 tablespoon oil. Season
with salt and pepper. Roast until vegetables are golden brown and tender, 12 to 15
minutes.

2. Meanwhile, heat remaining tablespoon oil in a large skillet over medium heat. Season
pork with salt and pepper. Cook until internal temperature on an instant-read
thermometer reads 140°F, 4 to 5 minutes per side. Transfer to a platter and tent with
foil; reserve skillet.

3. Add shallots to skillet and cook, stirring occasionally, until tender, 3 to 4 minutes. Add
flour and cook, stirring, 1 minute. Add wine and simmer until thickened, 2 to 4
minutes. Add stock and simmer until thickened and reduced to about 1/2 cup, 2 to 4
minutes. Remove from heat and stir in crème fraîche, Dijon, and thyme. Season with
salt and pepper. Serve pork topped with pan sauce and roasted vegetables alongside.
Potato and Manchego Casserole with Maple Bacon

INGREDIENTS

2 lb. fingerling potatoes

12 oz. applewood-smoked bacon

1/4 c. maple syrup

1/2 tsp. cayenne pepper

Butter for baking dish

6 oz. shredded Manchego cheese

5 scallions

6 large eggs

1 c. whole milk

1/2 tsp. salt

1/2 tsp. Freshly ground pepper

DIRECTIONS

1. Preheat oven to 350 degrees F. Meanwhile, in a medium pot over high heat, cover
potatoes with water and bring to a boil. Reduce to a simmer; cook until potatoes are
just tender, 10 to 15 minutes. Drain potatoes and let rest until cool enough to handle.
Cut each in half lengthwise. Set aside.

2. In a large skillet over medium-high heat, cook bacon until crisp, about 6 minutes per
side. Remove skillet from heat and stir in maple syrup and cayenne. Set aside.

3. Butter a 2-quart baking dish and set aside. In a large bowl, stir reserved potatoes and
maple-bacon mixture, plus cheese and scallions, to combine. Transfer to prepared
baking dish. Set aside.

4. In a large bowl, whisk eggs, milk, salt, and freshly ground pepper to combine. Slowly
pour over potato mixture. Bake until top is golden, about 50 minutes.