Roasted Vegetables with Balsamic Vinegar, Fresh Rosemary, and Thyme

You can really use any combination of vegetables. I'm listing the original recipe so you can get an idea of veggie quantity to go with the balsamic-herb coating. 

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  1 small butternut squash, cubed
  2 red bell peppers, seeded and diced
  1 sweet potato, peeled and cubed
  3 Yukon Gold potatoes, cubed
  1 red onion, quartered
  1 tablespoon chopped fresh thyme
  2 tablespoons chopped fresh rosemary
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  salt and freshly ground black pepper
  
  
  1.     Preheat oven to 475 degrees F (245 degrees C).
  2.     In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3.     In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4.     Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
  
  
  Original recipe found here.

Potato-leek Soup

Base:

4 cups chicken stock

3 large leeks (~ 3 cups chopped)

1 cup chopped celery

1 cup chopped onions

9 potatoes (yellow or are best)

1 bay leaf

1 tsp. salt

Black pepper to taste

3 cups milk

Roux:

¼ cup flour

¼ cup butter

Trim leeks, wash, and coarsely chop. Add stock to large pot and cook leeks, celery, onion, and cubed potatoes. Simmer till tender. Add milk and reheat.

Melt butter in heavy saucepan and stir in flour to make roux. Stir into soup. (Triple roux for double recipe.)