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Recipe courtesy Tyler Florence
Yield: approx 3 cups
Time: 40 minutes
2 cups cooked brown rice
3 bananas
2 teaspoons ground cinnamon
filtered water
Preheat oven to 350 degrees F. Bake bananas on a roasting try in their skins for 30 minutes. Use a large scoop to remove flesh then puree with brown rice, cinnamon and filtered water until you have a smooth, creamy consistency.
Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 6 to 8 servings
1 sheet of frozen puff pastry cut in half lengthwise to make 2 long rectangles
1 pound blanched almonds
Ï€ cup sugar
6 pears (use 3 different varieties, with different shapes and colors), stemmed and sliced (seeds, skins, and all)
Honey
4 ounces good-quality blue cheese
1 egg white beaten with a drizzle of water, for glazing
Preheat the oven to 400° F.  Lay one of the pastry rectangles on the back of a sheet pan; save the other rectangle for another use.  Use a pairing knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border.  Use a fork to poke holes inside the border so that the dough will remain flat as it cooks; the border will puff to create a lip for the tart.
Combine the almonds, sugar and 1 tablespoon of water in a food processor and grind to a paste. Â Spread the paste over just the inside of the pastry rectangle. Â Arrange the pear slices over the almond paste. Â Drizzle with honey and crumble the blue cheese over the top.
Brush the pastry border with egg glaze and bake until the pastry is puffed and browned, 25 to 30 minutes.
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 25 minutes
Extra-virgin olive oil
4 slices of thick-cut bacon
4 sprigs fresh thyme
1 lb of fingerling potatoes, split down the middle
2 cups Brussel sprouts, cut into thick slices
1/2 lb red pearl onions, peeled
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, roughly chopped
Kosher salt and freshly ground black pepper
Set a large sauté pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5-7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3-5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
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