Rodoni Farms Favorite Fall Recipes

Cauliflower Leek Soup

  • 2T olive oil
  • 1 medium head of cauliflower, chopped
  • 2 small potatoes, chopped into small cubes
  • 6 leeks, sliced
  • 4 cloves chopped garlic
  • 4c. chicken broth

In a large soup pot sauté leeks and garlic several minutes. Add the rest of the ingredients and bring to a boil. Reduce heat and cook about 30 minutes. Add salt and pepper to taste. Use a Cuisinart or immersion blender to make desired texture.

Chopped Brussels Sprouts with Bacon

  • ½ package bacon
  • 2 lb. Brussel sprouts finely chopped
  • 2-3 leeks
  • 1 c. chicken broth
  • Salt and pepper

In a large saucepan cook the bacon. Remove bacon and keep some of grease in pan or discard bacon grease and use olive oil. Sauté leeks for2-3 minutes and then add sprouts. Cook until sprouts turn bright green then add chicken broth and cover and cook for 8 minutes stirring frequently. Add crumbled bacon and serve.