1. ARUGULA, BACON, AND GRUYERE BREAD PUDDING


INGREDIENTS
* 1 1/2 cups whole milk
* 1/2 cup heavy cream
* 5 large eggs
* 6 bacon slices
* 1 large shallot, finely chopped
* 3 garlic cloves, chopped
* 7 ounces baby arugula or baby spinach (6 1/2 cups)
* 6 cups cubed (1-inch) country-style bread (1 pound)
* 5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)

PREPARATION
Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.

Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.

Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.

Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.

2. SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE


INGREDIENTS
3 tablespoons unsalted butter, divided
1 pound red cabbage, cored and thinly sliced
2 Turkish bay leaves or 1 California
3/4 cup water, divided
3 tablespoons balsamic vinegar, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground nutmeg
2 pinches ground cloves
1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached

PREPARATION
Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.

Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.

Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.

Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

3. FARMLAND VEGETABLE PIE


INGREDIENTS
For filling:

* 1 1/2 pounds yellow squash, cut into 1-inch pieces
* 1 bunch scallions, chopped, keeping greens separate
* 2 garlic cloves, finely chopped
* 1/4 cup extra-virgin olive oil
* 1/4 pound okra, trimmed and sliced
* 1 pound yellow tomatoes, seeded and
* 1/2 cup corn kernels (from 1 ear)
* 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)
* 1 cup chopped basil
* 1 tablespoon cornmeal (not stone-ground)
* 4 hard-boiled eggs, peeled and chopped


For crust:

* 1 3/4 cups all-purpose flour
* 1/2 cup cornmeal
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
* 3/4 cup whole milk plus additional for brushing

PREPARATION
Make filling:
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.

Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.

Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.

Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.

Make crust and bake pie:
Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.

Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.

Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.

Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.

Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.

Brush crust with additional milk, then cut 3 steam vents.

Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.


I found all these on https://www.epicurious.com/recipes