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!
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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«,
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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.
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Minestrone of Late-
Summer Vegetables
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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
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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
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Contessa
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M eal Kits
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SAVE u p » $400
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