Vegetarian Time Jan/Feb 2016

Serves 4

2 medium Broccoli Crown, florets separated (2 1/2 cups)

1/2 large Yellow or Red Onion, quartered and thinly sliced (1 1/2 cups)

1 large Red Bell Pepper, thinly sliced into bite-sized pieces (1 1/2 cups)

To keep with the season and take advantage of what is in your share this week I would substitute Butternut Squash for the Red Pepper.  It will add color and sweetness.

3 TB Olive Oil

8 oz Spaghetti or Chinese Egg Noodles

1 - 2 TB Red Curry Paste

4 cups Vegetable Broth or if you are not vegetarian you can substitute Eatwell Farm Chicken Stock

1 cup full fat Coconut Milk

1 TB Lime Juice

1 cup Bean Sprouts

1/2 cup Cilantro or Mint Leaves

2 Limes, halved, for garnish

Set rack in top third of oven, and preheat oven to 425 F.  Toss broccoli, onion, and bell pepper (butternut) separately with 1 TB oil each to coat.  Separate oil-coated vegetables, each on one third section of baking sheet.  Roast 10 minutes or until vegetables are just tender with slight bits of brown.  Stir vegetables separately to turn, then roast 3 to 5 minutes more, or until al dente and only lightly colored.  Meanwhile, cook pasta according to package directions and drain.  Cook curry paste in large pot or Dutch oven over medium heat, 2 minutes, or until fragrant and lightly browned.  Quickly whisk in broth, then coconut milk.  Add roasted bell peppers and onions to pot, and bring soup to a simmer, then stir in lime juice.  Divide pasta among four soup bowls, then ladle soup over each.  Top each bowl with 1/2 cup broccoli, 1/4 cup bean sprouts and 2 TB cilantro.  Garnish with lime halves.