Broccoli-Leek Soup (from Diana Woods)
3 Tbsp. butter 1-2 leeks, sliced with greens
2 Tbsp. flour 2 C. milk or half-n-half
2 cloves of garlic, minced 2 C. broccoli crowns, diced
4 C. chicken stock 1 Tbsp. fresh basil, chopped
In a large saucepan, melt butter. Add garlic. Saute for 1-2 minutes. Add flour. Mix over medium heat until absorbed into butter mixture. Stir in chicken broth with wire wisk. Add leeks. Heat over medium-high heat to boiling, stirring often. Add milk and broccoli. Heat just to a simmer. Stir in basil. Salt and pepper to taste. Serve and enjoy! This is great with a slice of crusty bread.
(Cyndi's tip on preparing leeks: chop in ½ inch slices, then rinse in colander, move to bowl, cover with water and let soak for a few minutes. Rinse again. Leeks are excellent sauted and added to any soup recipe or stir fry. Our family has also enjoyed sauted leeks on pizza with other toppings such as chicken and feta cheese.)
Delicata Squash and Roasted Mushrooms with Thyme (from our friends at SFOPBC)
Of all the rich and succulent squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty – it's edible, too!
Ingredients:
4 Tbsp. coconut expeller pressed oil (or sub. with favorite cooking oil)
2 cloves fresh garlic, sliced
1 Tbsp. chopped fresh thyme (or 1 Tsp. dry)
½ Tsp. sea salt
1/8 teaspoon black pepper
2 delicata squash (3 med.), halved lengthwise, seeded, and cut crosswise into ½ in. slices
1 lb. approx. fresh Cremini mushrooms, sliced
Preparation:
Stir together oil, thyme, salt, and pepper. Toss squash with 2 Tbsp. thyme oil in a shallow baking pan (1/2 to 1 in. deep) and arrange in 1 layer. Toss mushrooms with remaining ¼ cup thyme oil in another shallow baking pan (1/2 to 1 in. deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.
Cook's note:
Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.
(Cyndi's tip: serve this with roasted chicken and garlic green beans for the perfect meal… good enough for any holiday or family gathering!)
