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FareShare Gazette -- October 2010 Recipes

FareShare Gazette -- October 2010 Recipes comes together with Olive Oil Or Canola Oil, Salt, Reduced Sodium Chicken Broth Divided, and Plus Extra Virgin Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 tsp
• 2 can
• 1 tbsp

Method (preview)

1. 1

   The sweet Vidalia onion adds both richness and flavor to this virtually fat-free gravy. Shallots replace troublesome garlic and add depth as well.

2. 2

   1. In a large nonstick skillet, heat the oil for 1 minute over medium heat.

3. 3

   Add the onions and shallots, then cook for 2 minutes, stirring frequently.

4. 4

   Reduce heat to low and cook for 15 to 20 minutes or until the vegetables are golden brown, stirring occasionally.

5. 5

   Sprinkle with salt, set aside to cool slightly.

6. 6

   Transfer the vegetable mixture and 1/2 cup of the broth to a food processor, and process until smooth.

7. 7

   With motor running, gradually pour in about 1 1/2 cups of the broth (or whatever the food processor will handle without overflowing); process until thoroughly combined.

8. 8

   Transfer the gravy to a large saucepan.

9. 9

   Add the remaining broth, thyme and Gravy Master.

10. 10

    Heat just to boiling over medium heat; adjust seasoning and color to taste.

11. 11

    Serve immediately.

12. 12

    Prepare this delightful combination of potatoes and vegetables on the grill or in the oven.

13. 13

    Feel free, however, to substitute your favorite potato in this recipe.

14. 14

    1. Prepare grill with medium-hot coals or to medium setting, or preheat oven to 425F.

15. 15

    In a shallow baking pan, combine the vegetables, olive oil and thyme; toss until thoroughly combined.

16. 16

    Cook on preheated grill or in preheated oven for about 35 minutes or until vegetables are tender and lightly browned, stirring occasionally.