A pretty simple, classic slow-cooker version, modified to be gluten-free and dairy-free, and to fit my needs for preparation.
“A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand.”
I made this one afternoon, and the dish lasted two of us for several meals, and kept getting better and better. Definitely recommended with more bacon.
This soup is perfect for a fall day. From Food Network Magazine, October 2012, p 102.
This savory bread pudding from Bon Apetite can be the centerpiece of a vegetarian feast or an ideal brunch dish. To simplify the prepraration, roast the squash, chop the shallots and grate the cheese a day in advance.