roasted fall veggies

Roasting veggies is really easy to do. If you've got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended ... brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.

I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!

you will need:

• veggies - a variety or the same but cut to similar size chucks - generally 1 inch cubes
• squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
• herbs - I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
• a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don't crowd the veggies or they will steam and not roast.
• an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
• french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)

what to do with your veggies:

• served them warm on top of some rice or quinoa pilaf
• share them with your pooch, really.
• make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
• place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
• puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta

flavor ideas:

• ginger, garlic and coconut milk
• cumin, garlic and chicken broth
• thyme, garlic, shallots

farmer's market soup

There are no photos here but the soup is good none the less. This soup is a base and perfect to serve with nearly any fresh veggies you can get your hands on this time of year. I served mine with thin slices of soppressata, picked up at Russo Market in West Reading. http://www.russofoodmarket.com/ They have a fabulous selection of imported items hard to find in the grocery store. Their olive bar ... mmmm...need I say more. It recalls to heart and mind my Italian friend. She would serve a light lunch of thin meats and cheese with olive oil and bread. Very Mediterranean and ideal for a warm summer night.

1 cup spring onions, chopped**reserve some of the greens for serving**

3 T garlic, chopped (less if you like but i love more)

2 cups asparagus, 1/2" pieces

1 c sweet peas/string peas/peas in the pod (you get the idea use what is local)

1 sweet bell pepper

1 cups baby red potatoes (mine were so small I only had to halve them)

1 handful of whole wheat couscous ( to thicken the broth, preference of mine)

squeeze of fresh lemon juice

splash of soy sauce

2T thyme

salt and pepper to taste

grated parm cheese

1 box of organic chicken broth (or whatever broth you prefer)

saute the green onions and garlic

add the broth, bring to boil and add potatoes

reduce to simmer for about 10 minutes then add the veggies

-I prefer mine with a bit of bite and that is why I add at the last minute.

simmer until desired tenderness of veggies

serve with grated cheese and reserved green onions