I made some Broccoli, Potato and Gruyere Tarts the other day. The recipe is from from Veggie Belly. My family loved them!

It was cold and blustery this weekend. So I decided to warm up with a bowl of my favorite soup. It is excellent when paired with Gruyere or Parmesan cheese toast.

GOLDEN WINTER SOUP
adapted from Cooking Light

2 tablespoons unsalted butter
1 1/2 pounds cubed and peeled butternut squash
2 cups cubed and peeled russet potatoes
1 teaspoon kosher salt
1 small onion finely diced
4 cups vegetable broth
1 cup half and half

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add onion; sauté 1 minute.
Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Puree potato mixture with a handheld blender until smooth.
Stir in half-and-half.
Enjoy!

I found these lovely "red and yellow" potatoes at the market today.


OVEN ROASTED RED & YELLOW POTATOES
This is the Mister's recipe and a staple in our house.

2 pounds Red & Yellow Potatoes
2 Tbsp. Olive Oil
1/2 tsp. dried thyme
1/2 tsp. dried basil
Salt and Pepper

Preheat oven to 450
Quarter the Potatoes and place in a shallow roasting pan.
Toss with oil and seasonings.
Roast for 50 minutes or until potatoes are crisp and golden.
Enjoy!