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 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