Garden Party

Set free from casseroles and heavy sauces, vegetables have finally come into their own! Celebrate the season as fall comes to the table with varieties that are colorful, fullflavored and pack our plates with goodness.

Roasted Brussels Sprouts with Feta and Almonds

Ingredients:

2 cups fresh Brussels sprouts, halved

1 tablespoon olive oil ¼ teaspoon salt

¼ cup sliced almonds

juice of 1 lemon

1-2 tablespoons feta cheese, crumbled

fresh ground pepper to taste

Preparation:

Preheat oven to 400°. Add Brussels sprouts, olive oil and salt in a large bowl and toss to combine. Bake the Brussels sprouts, cut side down for 20 minutes. Remove from oven and sprinkle almonds on top. Bake for an additional 5 minutes. Place roasted Brussels sprouts and almonds in serving dish and top with feta cheese. lemon juice and pepper to taste.

Balsamic Glazed Bacon Wrapped Asparagus

Ingredients:

16 asparagus spears, ends trimmed

olive oil cooking spray

salt to taste

8 slices of bacon, cut in half vertically

1 tablespoon light brown sugar

2 tablespoons balsamic vinegar

½ teaspoon dry pesto seasoning

fresh ground peppercorns

grated parmesan cheese

Preparation:

Preheat oven to 400°. Slightly crumple a large piece of aluminum foil. Line a baking pan with the foil, without pressing completely flat.Place asparagus on a plate and spray with cooking spray. Sprinkle salt over asparagus. Wrap a slice of bacon around each spear in a spiral. Transfer to prepared baking sheet. In a small bowl, combine brown sugar and balsamic vinegar and mix. Brush each bacon wrapped asparagus with the balsamic glaze and season with pesto and pepper. Bake for 20-25 minutes, or until bacon is crispy and asparagus is tender. Turn asparagus after 10 minutes of cooking. Top with parmesan cheese.

by SUSAN FRAMPTON

photos by DOTTIE RIZZO