Scallops with tangerines, fennel & pistachios

Fennel bulbs, thinly sliced	2 small
Tangerines, peeled, segmented, pith & skin discarded	2
Tangerine juice	6 tablespoons
Oil, extra-virgin olive	¼ cup + ½ cup
Salt
Pepper, freshly ground
Sea scallops, fresh	10
Fennel seeds, ground	1 teaspoon
Butter, unsalted	2 tablespoons
Capers in brine, drained, patted dry	2 tablespoons
Olives, green, sliced	¼ cup
Pistachios, roasted, unsalted, coarsely chopped	¼ cup

1. In a large bowl, soak the fennel in iced water. 
2. In a medium bowl, whisk together the juice and ¼ cup oil; season with salt and pepper. 
3. Drain the fennel, and blog dry; add to the dressing, and toss to coat. 
4. Mound the salad on plates. 
5. Season the scallops with salt and pepper; rub with ground fennel seed. 
6. In a large skillet, heat ½ cup oil until shimmering over high heat. 
7. Add the scallops and cook until browned on the bottom, about 3 minutes. 
8. Add the butter and capers to the skillet, and then turn the scallops over and cook until white through out, about 2 minutes. 
9. Set the scallops on the fennel salad. 
10. With a slotted spoon, strain out the capers and scatter over the salad with the tangerine segments, olives and pistachios. 

Recipe adapted from Food&Wine.com.

African sweet potato stew with red beans

Oil, olive	2 teaspoons
Onion, chopped	1 ½ cups
Garlic, minced	5 cloves
Sweet potatoes, ½-inch cubed	4 cups
Red beans, small, drained	1 ½ cups
Broth, vegetable	1 ½ cups
Bell pepper, red, chopped, seeded	1
Water	½ cup
Ginger, peeled, grated	1 tablespoon
Salt	½ teaspoon
Cumin, ground	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, diced	14.5 ounces
Green chiles, diced	4.5 ounces
Peanut butter, creamy	3 tablespoons
Peanuts, dry-roasted, chopped	3 tablespoons
Parsley, chopped
Lime, cut into wedges	1

1. In a medium skillet, heat the oil over moderate heat. 
2. Add the onion and garlic, cover and cook 5 minutes, or until tender; transfer the onion mixture to a La Chamba pot (or Dutch oven). 
3. Add the potatoes, beans, broth, bell pepper, water, ginger, salt, cumin, pepper, tomatoes, and chiles to the La Chamba. 
4. Cover, heat the oven to 325°F, and cook until the vegetables are tender, about 2 ½ to 3 hours. 
5. Spoon 1-cup cooking liquid into a small bowl, and whisk in the peanut butter; stir into the stew. 
6. Ladle into bowl, top with peanuts and parsley, and serve with lime wedges. 

Recipe adapted from http://www.myrecipes.com/m/recipe/african-sweet-potato-stew-with-red-beans

Tri-squash-ver

Mushrooms, trimmed, cleaned, quartered	8 ounces
Onion, quartered	1 medium
Oil, canola or olive	1 teaspoon
Salt
Pepper, freshly ground
Livers, chicken or turkey	2 ounces
Acorn squash, cleaned, halved, seeds discarded	1 large
Delicata squash, cleaned, halved, seeds discarded	1 medium
Zucchini, cleaned, halved (or cut into a stick, whatever works)	1 small

1. Place the mushrooms and onion in a skillet, and toss with the oil, salt and pepper. 
2. Cook over medium heat until the mushrooms are lightly browned, about 8 to 10 minutes, stirring occasionally. 
3. Add the livers, and continue roasting until the mushrooms are well browned and the liver is cooked but still pink in the center, about 8 to 10 minutes. 
4. Preheat the oven to 400°F. 
5. Transfer the mushroom mixture to a food processor to create a coarse puree; adjust seasonings, and set aside. 
6. Brush the insides of the acorn squash with oil.
7. Using two-thirds of the mushroom mixture, line the insides of both acorn squash halves. 
8. Place the delicata squash halves inside the acorn squash halves, and line with the remaining mushroom mixture. 
9. Place the zucchini into the delicata squash. 
10. Using butcher’s twine, tie both halves of the acorn squash back together, brush with oil, and wrap in aluminum foil. 
11. Place the squash on a rimmed baking sheet and prop upright using ovenproof tins. 
12. Bake for about 2 hours, or until the zucchini in the center is tender.