Banana bread brownies

Makes: 16 brownies

3 tablespoons avocado or other neutral oil, plus more for pan

3 very ripe bananas

¼ cup peanut butter

¼ cup whole milk

1 tablespoon sugar

½ teaspoon kosher salt

¾ cup all-purpose or almond flour

⅓ cup quick rolled oats

1 teaspoon baking powder

1 tablespoon unsweetened cocoa powder

½ cup mini chocolate chips

1. Preheat the oven to 350 degrees.

2. Grease an 8-by-8-inch pan with oil or line the pan with parchment paper. Set aside.

3. In a medium bowl, mash bananas with a fork or potato masher. Add peanut butter, avocado oil, milk, sugar and salt. Mix until almost smooth.

4. Add flour, rolled oats and baking powder. Using a rubber spatula, fold the dry ingredients into the wet until combined.

5. Pour half of the batter into the prepared pan. Add cocoa powder and chocolate chips to the remaining batter. Pour the chocolate mixture on top of the plain batter and spread evenly and gently.

6. Bake for 40 to 45 minutes or until just set. Allow to cool completely in the pan before cutting into squares to serve.

— Adapted from giadzy.com

Makes: 4 to 6 servings

8 tablespoons ( ½ cup) unsalted butter 2 leeks, white part and light green part only, cleaned and finely chopped

½ pound mushrooms, any combination of cremini, shiitake and chanterelles, cut into large dice

1 cup frozen petit pois, defrosted

¾ pound or 2 cups (2-inch) chunks of skinless cooked chicken or turkey breast 2 tablespoons olive oil

2 medium carrots peeled and cut into ½ -inch pieces

½ pound Yukon Gold potatoes, peeled and cut into ½ -inch dice

1 cup pearl frozen pearl onions, defrosted 6 tablespoons all-purpose flour

3 ½ cups extra-rich turkey or chicken stock

½ cup sherry or marsala

Salt and white pepper, to taste

Smoked paprika, to taste

3 tablespoons finely chopped parsley

1 large sheet of frozen puff pastry, (8 ½ inches to 14 inches), defrosted

1 large egg, beaten

2 tablespoons freshly grated Parmesan cheese

1. In an 11-inch ovenproof deep skillet or cast-iron skillet melt 2 tablespoons of butter on medium heat. Add the leeks and saute for about 4 minutes or until nicely softened.

2. Add the mushrooms and saute for 3 more minutes or until softened. Transfer the leeks

and mushrooms along with the cooking juices to a medium bowl. Add the peas and turkey or chicken chunks to the vegetables and reserve.

3. Add the olive oil to the skillet on mediumhigh heat and saute the carrots and potatoes for about 5 minutes or until slightly softened, stirring occasionally. Transfer to the bowl with cooked vegetables. Add the defrosted onions. Mix and reserve.

4. Melt the remaining 6 tablespoons of butter to the skillet on medium heat.

Sprinkle in the flour and cook, stirring constantly for 3 minutes. Slowly add the stock and sherry or marsala, salt and pepper, dash of smoked paprika and whisk the sauce until it is thickened and smooth, about 3 more minutes. Add the cooked vegetables and poultry mixture along with the parsley and mix well. Taste for seasoning.

5. Preheat the oven to 400 F. If necessary, roll out the pastry on a lightly floured surface to a 10 by 14-inch rectangle. Cut the pieces of pastry to fit the diameter of the dish. I like to place a few different sizes on top to create a rustic look. Brush the rim of the dish with water. Place the pastry pieces on top of the filling allowing some filling to show. Make a few slashes in the pastry and bake on a sheet pan for 40-45 minute or until golden brown and bubbling.

6. Sprinkle the Parmesan cheese on the last 15 minutes of baking time to brown the crust. Remove from the oven and let sit for 10 minutes. Serve.