Autumn Harvest Vegetable Medley

Serve with rice or pasta as a main course, or as a side dish to complement chicken, pork or turkey.

Ingredients:

• 1 lb Brussel Sprouts, trimmed*
• 2 lbs Butternut squash (about 1 large squash), peeled, halved and cut into chunks*
• 1 head cauliflower, seperated into 2" florets*
• 1 lb petite yukon gold potatoes, halved*
• 4 medium leeks, whites only, trimmed and quartered lengthwise*
• 1/2 lb carrots, chopped*
• 1/2 lb parsnips, peeled, cut into matchsticks*
• 24 cloves garlic (about 2 heads), peeled and halved, plus 3 cloves minced*
• 4 tbsp olive oil, divided
• 1 tbsp fresh sage, plus 24 leaves, divided
• 1 tbsp chopped fresh rosemary
• 2 small red bell peppers, quartered*

Directions:

1. Preheat oven to 450*F and adjust oven rack to lowest position.
2. Bring a medium-sized saucepan of water to a boil.  Add Brussel Sprouts and cook 3 minutes or until bright green.  Drain, quickly rinse under cold water, then pat dry. 
3. In a large roasting pan, toss together squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 tbsp olive oil, chopped sage, sage leaves and rosemary.  Season with salt and pepper and spread in a single layer. 
4. Roast 25 minutes, tossing veggies twice. 
5. Add bell peppers, Brussel Sprouts, minced garlic and remaining 1 tbsp oil. 
6. Roast 15 minutes more, or until vegetables are browned on edges and tender.  Season with salt and pepper. 

Serves 10 as a side dish, or 4 as a main dish.

*Ingredients available at Belltown

Potato Leek Soup

You can use any white potato for this recipe, but Yukon Golds will give the creamiest, sweetest flavor.

Ingredients:

• 6 medium leeks, thinly sliced*
• 1/4 cup butter*
• 1 medium onion, thinly sliced*
• 6 medium potatoes, peeled and sliced*
• 1 egg yolk, beaten*
• 2 cups half-and-half or heavy cream*
• 6 cups chicken broth
• 1/2 cup chopped parsley*
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of Nutmeg
• 4 bacon strips, cooked crisp and crumbled

Directions:

1. Heat butter in large saucepan over medium heat; add leeks and onion, saute until tender, but not browned.
2. Add potatoes, broth and parsley, cover and simmer until vegetables are tender. Strain, reserving all the broth.
3. Puree drained vegetables in a blender or food processor. Return puree and broth to pan.  
4. Add egg yolk, whisk gently into broth mixture. Add salt, pepper and nutmeg. Cook over medium heat until thermometer reads 160*F, stirring occasionally.
5. Add half-and-half or cream and heat through, but not to a boil, stirring constantly. Garnish with crumbled bacon. Makes 12 servings.

*Ingredients available at Belltown