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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 17, 2008)
September 17, 2008 PageAI2 F ood Autumn is also garden harvest time which makes tor a lot of garden recipes to share with your family. It you didn't plant a garden this year consider doing one next year and reap the benefits of fresh organic produce. SAFEWAY O Ingredients for life,. Roasted Autumn Vegatables NOW that you've earned them., don t fo rg e t to redeem them! 10,'ZtlO S Roasted autumn vegetables with Lancashire cheese A colourful and hearty vegetarian supper dish fo r autumn - made in one roasting tin. Serves 4 as a side dish or 2 as a main dish. Ingredients • 1 large butternut squash (about 600-700g/1 lb* 5oz -1 lb 9oz in weight) • I medium red onion • 6 tbsp olive oil Preperatlon 1. Preheat the oven to fan 180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces - they don't have to be neat. 2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop - you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once • 9, Q u a n e ' l y K - w ^ ' - P 1" ' • • • • 1 large sprig fresh sage I large courgette I tbsp balsamic or sherry vinegar 1 (X)g Lancashire cheese halfway through. 3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender. 4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve. Nutritional IT'S EASY! Each tim e your spending* adds up to $100, you save 10« per gallon. • Spend* $100 on groceries or selected gift cards* to earn a 10« off per gallon Information PowerPump Reward. 306 kcalories, protein 8g, carbohydrate 14g, fat 25 g, saturated fat 7g, fibre 3g, salt 0.39 g • Your Rewards* add up qukklyl Save 10«, 20«, IKniBMaBtfaiMlWMMMMBMBMMNaBNaHHMNaMMHMnMMMHnMBMMnMMMBMHNMMMI 30«, 40« or more a gallon, just by shopping Harvest Wild Rice with Cashews at Safeway. Only with your No need to cook the rice and beans from scratch, instead use a I2oz cryo-pak precooked wild rice and a can ofcanellini beans. Much faster, and still outstanding flavor. You may also use packaged chopped hazelnuts (already skinned!) and just lightly toasted as is. Try deglazing the leeks and mushrooms with a little wine before stirring in the rice and beans and add a little chicken stock for flavor. Serves 4. Great ways to save even more. Buy selected gift cards* for big gas savings. W hatever you buy, pick up a gift card from Safeway first to earn PowerPump Rewards. Ingredients • 3 cups chicken broth • 3 cups water • 1/2 pound dried flageolets* or Great Northern beans, picked over • 3/4 cup wild rice (about 4 ounces) • 2 large leeks, white and pale green parts only • 2 tablespoons unsalted butter • 1/4 pound fresh shiitake mushrooms, sliced thin • 1/4 cup hazelnuts, toasted and skinned and chopped coarse • 1/4 cup dried cranberries • 1/4 cup cashews Fill your prescriptions* and your tankl Earn a ,0« off per gallon PowerPump Reward w ith every 2nd prescription you fill. For m ore inform ation about PowerPump Rewards, call 1-877-SAFEWAY or see Customer Service for details. Preparation 1. In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan. 2. Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet saute leeks in butler over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding. 3. Stir hazelnuts and cranberries into rice mixture. Sprinkle cashews on top and serve warm. *SNaaeswcvAtM«oeNO<aode aawSvam» mi. H t n t m n ape » » » • iw> t e n is Im r a m m rwtao m a m « U n (a testae « OR ream new M n hw m a x h t a , ran resaw. M m : » : « laa* M t a M 5A » « We »1 (m t M *• m v w * "at a *!» ee*aa «r«apes. m m * m * n m M w aapa aaasqarematsa« tsewmea * i m r * ares m . aa « « w v • «e «■» Maks. a n M ruts m ■ a ettaae a am Mm a a * rami ua x «m w e <at rtaa'ive M m a a a Im aaM arhB -iattaiia'el.tauaaM tiM Minestrone of Late- Summer Vegetables a e a » a n s v iu a ■ ema a a» aeasa aaa. as at ad * e p m ** This is a great recipe with beautiful col ors and textures. I f you cannot find an ingrededient substitute something else. Vegetable Broth • 3 tablespoons olive oil • 3 large carrots, peeled, sliced • 2 medium onions, sliced • 1 medium fresh fennel bulb, sliced • 1 medium celery root (celeriac), peeled, sliced • 1/2 head of garlic, crushed (with peel) • 6 large fresh Italian parsley sprigs • 3 bay leaves • 1 large fresh rosemary sprig • 2 large tomatoes, chopped • 2 tablespoons tomato paste • 16 cups water Garlic Croutons • 2 tablespoons olive oil • 3 large garlic cloves, minced • 3 cups 1/2-inch cubes baguette or rustic country-style bread Vegetable Soup • 1 cup dried cranberry beans or cannellini (white kidney beans) • 4 small carrots, peeled, sliced • 3 large shallots, thinly sliced • 3 garlic cloves, minced • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes • 1 cup fresh edamame beans or frozen, thawed • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces) • I cup 1/2-inch cubes peeled celery root (celeriac) • 1/2 cup chopped red bell pepper • 4 lacinato(black) kale leaves, thinly sliced crosswise • 2 I/2-pints red and/or yellow cherry toma toes, cut in half • 1/2 cup chopped fresh Italian parsley • Freshly shaved Pleasant Ridge Reserve cheese, Parmesan cheese, or Asiago cheese 1 Preperatlon 1. Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours. 2. Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate. 3. For garlic croutons, heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 sec onds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made I day ahead. Store airtight at room temperature. 4. For vegetable soup, place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about I hour 15 minutes. Drain beans; set aside. 5. Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables arc tender, stirring occa sionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chil led. Rewarm soup over medi um heat before continuing. ft. Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; sim mer just until heated through, about 5 minutes. Season soup with salt and pepper. 7. Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve. f Lucerne* Milk Gallon Whole, 2%, 1%, Skim Supreme or Fat Free. At checkstand, first item will scan at regular price, second item will reflect savings Tree Top Rice or Doritos Pasta Roni T ortila Chips 3.8»7.2O-w. Selected varieties SAVE up to $1.01 Seeded metes Tropicana Pure Premium SoVMNtf 64-02. Oiled setecTM varieties. Club Pnce: $300 ea. SAVE up »$3.18 on 2 Apple Juice 64-02 Selected varieties Eating Right’ 1225» 13 hb . Butter Top Breads 22-02. White ot Wheat Out Price: $1 SO aa SAVE up to $138 on 2 18-Pack Coors, Pizzas 6 to 115-02. selected varieties Club Price: $2.00 ea SAVE up » $ 4 95 on 5 Contessa B u d o rM M e r M eal Kits bottles ft 5 12-01 »-■ & a 1 ^a W etat 5. 6 - W CT - 0O .M V W d W fI0 22 »24-02 Plus deposit in Oregon. SAVE u p » $400 yflrt.ici vdnctlri ureax 9». TX5 made simple. Get groceries delivered to your home. shop aA your lavóme ratahan her* a fe w a y .c o m Produrti may not be available in a» stores See giti cards lor d é la *, farms ? thru Tuesday September 23 2008 m tf Sateway stores « Oregon lerrspi Milton Freewater) and SW Waarengtoo slorei sanPng lams ottered tv sale are not available Io other dealefs or wtminsaWrs .lies (V pmrkicts caolamnu eptwretiw, pwoiliiepnednoe iw SOW AWIRliSHG IttMS MAY NOT HI AVAI1ABU * AIL STOWS Some artwrtned (mens may be awn twrer m soma stores Oo aa ma tint earn Io 'f o n t Iba sound Ham toe BOGO Ohara are not I/2 price sale* II only s s r i» item purclwaad »» regolai■poos ims only — not pn kea than* I Ima one comon (w purmasen Ham Customer art be tesponsMe lor w anddapiwfcaa ry im id ly ot 52 galtons ho Wuor salm tor resale Liquor sales at «censed Sahwoy stores ooh C 200« Safeway Inc Avadabety <4 Hens may PO-O0