Photo: AHHA Kyp3aeba/iStock/Thinkstock
1 of 7
Chef April Bloomfield, whose new cookbook A Girl and Her Greens
is quite a departure from her earlier, meat-centric books, loves savory pies as much as any pub-goer. Yet she admits to feeling "a bit sluggish" after eating one. Enter this just-a-touch-lighter mushroom version, which calls for sturdy portobellos (they add bulk) and wild mushrooms (for texture), plus a splash of cream for richness. There's Swiss chard, too; its vibrant taste brightens the entire dish.
Get the recipe: Mushroom Pies with Swiss Chard