Sweet Potato Hash in Maple Glazed Acorn Squash

Serves 8 as a side
4 medium-large sweet potatoes
1-2 Tbsp. refined coconut oil or butter, melted
5 slices bacon, preferably nitrate-free, foraged pork (can sub beef or turkey bacon if you don’t eat pork)
1 tart large apple (ie. Granny Smith)
1/4 cup chives, chopped
1/4 cup celery, chopped
1/4 cup cranberries (fresh or dried), chopped
1/3-1/2 cup pecans, chopped
2 sprigs thyme, stems removed, chopped
1/4 tsp. cinnamon
1/8 tsp. turmeric
For Squash
4 Acorn Squash
maple syrup, preferably Grade B
butter
Preheat oven to 400F. Wash the acorn squash and slice in half lengthwise. Remove seeds and pulp. In a baking dish, arrange acorn squash, flesh-side up and add water about 1-2 inches deep in the pan (Keeps squash from burning). Melt some butter and drizzle over squash flesh. Then drizzle maple syrup over the squash flesh. Add a small pat of butter in the middle of each squash. Bake at 400F until fork tender. Wash and peel sweet potatoes. Dice the potatoes into 1 in. cubes. In a bowl, coat the sweet potato cubes with melted coconut oil or butter. Arrange on a baking sheet and put them in the oven along with the squash. Bake at 400F for 20 minutes. While the squash and sweet potatoes cook, fry the bacon in a large skillet over medium heat until the bacon is crispy. Once crisp, set bacon aside on a plate. Discard all but 2 tbsp. of bacon grease from the pan. After 20 minutes of baking, remove the sweet potatoes from the oven, but let the acorn squash continue to cook until fork tender. Transfer the sweet potatoes to the bacon-greased skillet. Add in the celery, green onions, apple, thyme, cinnamon and turmeric. Saute the vegetables over medium heat until soft. Once the vegetables are softened, remove from heat and add chopped cranberries and pecans. Once the acorn squash is ready, pour off the butter/maple syrup liquid that has settled in the pits of the squash into the sauteed vegetable mixture. Arrange the squash on a platter and spoon the sauteed vegetables into the pits of the acorn squash. Serve warm.
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Potato Green Bean Bake

3 lbs. of red skin potatoes – chopped
8 oz. green beans
8 slices of bacon
Vegetable oil
Salt
Pepper
Any of your other favorite spices
Start by pre-heating your oven to 375-degrees while you trim your green beans. Just use your fingers to snap off the ends that still have part of the plant on them. Then, give them a good rinse in cold water. Next, chop your potatoes into 1″ cubes. Spread the potatoes and green beans evenly into a single layer on a foil-lined baking sheet. Use enough oil to toss everything around and get it well coated. Sprinkle on the salt, pepper and your favorite seasonings. For this, I used Mrs. Dash Lemon Pepper and Extra Spicy seasoning mixes. Bake for 30 minutes and then use a spatula to toss them around and bake for another 10 minutes, until they’re nice and crispy. While your potatoes are roasting, crisp up the bacon and then set it aside and let it cool. Once you pull the potatoes out of the oven, crumble the cooled bacon on top of everything.
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Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced
2 tablespoons pecans, toasted and coarsely chopped
Preheat oven to 375 degrees. Toss turnips with oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, tossing after 15 minutes, until golden brown and tender, about 35 minutes. Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wash turnip greens well, and tear into 3-inch pieces. Toss greens with spinach. About 5 minutes before turnips are finished roasting, heat a small high-sided skillet over medium-high heat. Cook bacon, stirring, until crisp, 4 to 5 minutes. Add shallot, and cook until soft, 1 to 2 minutes. Remove from heat, and stir in vinegar mixture. Fold warm bacon vinaigrette into greens, and divide evenly among 4 plates. Top with roasted turnips and pecans.
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