Vegetable Chowder

The Autum Air makes me want to make Soup, and this is a great one to make using all of your fresh vegetables from the season, and it freezes great so you can enjoy it all winter long!

• 3 tablespoons butter
• 1 large onion, diced (about 2 cups)
• 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
• 1/2 teaspoon dried thyme
• 3 cups milk
• 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
• 8 ears corn, kernels removed (about 4 cups)
• Coarse salt and ground pepper
• 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
• Hot pepper sauce, for serving (optional)

1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

**If you slightly undercook the veggies they will still have a little big of a "fresh crunch" to them if you freeze them and then defrost and cook them. **

Lasagna Primavera

This meal is one you can make ahead of time and freeze to use on a night you just don't feel like cooking! I feel like that is the mode I am in right now. Hope you enjoy it!

• 1/4 cup olive oil, plus more for foil
• 1/2 cup all-purpose flour
• 2 garlic cloves, minced
• 6 cups whole milk
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 package (10 ounces) frozen peas
• 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta (about 2 cups)
• 1 large egg
• 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
• 1 pound part-skim mozzarella, shredded
• 1 cup grated Parmesan

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.