The Comforts of Fall - Big Y® World Class Market®

An Old-Fashioned Supper

When the evenings cool down and the leaves start to change color, our appetites seem to increase along with the change of season. Something about autumn makes us yearn for good old-fashioned, stick-to-your-ribs dinners. So the next time you are looking for the perfect fall supper, try our classic recipes. They’re sure to have your whole family begging for seconds!

Classic Pot Roast

1 to 2 Tablespoons Big Y vegetable oil

2 to 21/2 pound Black Angus bottom round roast

1 envelope Big Y dryonion soup mix

3/4 cup water

1/4 teaspoon Big Y salt

1/4 teaspoon Big Y pepper

4 large shallots, peeled

3 large Yukon Gold potatoes, peeled and cut into wedges

3 stalks celery, cut into 3-inch pieces

6 carrots, peeled and cut into 3-inch pieces

2 whole garlic bulbs, peeled

Preheat oven to 325°F.

Heat oil in ovenproof, nonstick Dutch oven on medium-high heat. Add roast and cook until browned on all sides. In a small bowl, combine onion soup mix and water and pour over roast; season with salt and pepper. Add shallots and cover pan with ovenproof lid. Roast for 11/2 hours. Add potatoes, celery, carrots and garlic; re-cover pan. Continue roasting for 45 minutes to 1 hour or until roast reaches an internal temperature of about 160°F and is cooked through and fork-tender. Remove roast and vegetables from pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved juices.

Come to Big Y’s Neighborhood Butcher Shop for the freshest, highest-quality meats. Just ask for Sam…he’ll cut each piece just how you like it, FREE of charge!

Roasted Fennel With Root Vegetables

2 large fennel bulbs, cored and roughly chopped

12 small red potatoes, cut in half

20 to 25 baby carrots

4 turnips or parsnips, peeled and roughly chopped

6 to 8 shallots, peeled and roughly chopped

1 small onion, roughly chopped

– kosher salt to taste

– Big Y black pepper to taste

6 Tablespoons World Classics Trading Co. olive oil

1/2 cup vegetable stock or broth

1 Tablespoon fresh sage leaves, chopped; reserve tops for garnish

Preheat oven to 375°F.

In a very large bowl, combine fennel, potatoes, carrots, turnips, shallots and onion. Sprinkle to taste with salt and pepper. Add olive oil and toss to coat. Spread vegetables out in a single layer on a large baking sheet. Roast vegetables until almost tender and starting to brown, stirring occasionally, about 50 minutes. Transfer vegetables to a baking or casserole dish, add vegetable stock and chopped sageand mix to combine. Bake until vegetables are just tender, about 15 minutes. Garnish with sage tops before serving.

Makes 8 (approximately 1 1⁄2-cup) servings.

Autumn Salad with Pears

Dressing:

1 Tablespoon shallotsa, finely chopped

11/2 Tablespoons Big Y Dijon mustard

2 Tablespoons Big Y honey

1⁄3 cup fresh tarragon, chopped

1/4 cup Big Y red wine vinegar

– Big Y salt and freshly ground pepper, to taste

2⁄3 cup World Classics Trading Co. olive oil

In a small bowl, combine all ingredients except oil; mix well. Slowly drizzle oil into bowl while whisking until consistency is smooth.

Salad:

6 cups mixed greens (mesclun, gourmet or spring mix)

1/2 cup walnuts, chopped

1/2 cup Gorgonzola cheese, crumbled

1 Bosc pear, cored and thinly sliced

In a large salad bowl, combine greens, walnuts, Gorgonzola and desired amount of dressing; toss to coat. Serve on individual salad plates topped with slices of pear.

Makes 4 (approximately 13⁄4-cup) servings.

Makes 6 (approximately 5-ounce) servings.

Glazed Brussels Sprouts with Dried Cranberries

21⁄2 pounds small brussels sprouts, trimmed

1⁄4 cup Big Y butter

2 Tablespoons Big Y sugar

1⁄2 cup Big Y chicken broth

1⁄2 cup golden raisins

1⁄2 cup dried cranberries, roughly chopped

Big Y salt to taste

In a medium saucepan over medium-high heat, cook brussels sprouts for 3 minutes in boiling water until they are partially cooked. Drain and refresh them in plenty of ice-cold water; redrain and set aside. Melt butter in a frying pan over medium- high heat. Add sugar, chicken broth and brussels sprouts. Cook, tossing regularly until sprouts are tender and the broth is reduced, about 15 to 20 minutes. Stir in raisins and cranberries and cook for an additional 3 minutes. Season with salt and serve.

Makes 6 (approximately 6-ounce) servings.

Sweet Potato Pie

1 pound (about 3 medium) sweet potatoes, peeled, cooked and mashed

1 Big Y 9-inch refrigerated piecrust

2 Tablespoons Big Y unsalted butter, melted

2 Big Y eggs, beaten

3/4 cup Big Y light brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon Big Y ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon Big Y vanilla extract

1/2 teaspoon Big Y salt

1/2 cup dark corn syrup

1 cup Big Y evaporated milk

1/2 cup chopped pecans

22 to 24 pecan halves

1 to 11/2 cups Big Y mini marshmallows

To cook sweet potatoes: Prick potatoes generously with a fork. Place on a paper towel in microwave. Cook on high 9 minutes. Flip potatoes over and cook an additional 9 minutes. Let potatoes cool for 3 to 5 minutes before peeling and mashing.

Preheat oven to 375°F.

Place piecrust in a pie pan and bake for 10 minutes. In a large bowl, using an electric mixer on medium speed, blend together sweet potatoes, butter, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup, evaporated milk and chopped pecans. Pour filling into baked piecrust. Place pecan halves around the outer edge of pie. Wrap edges of piecrust with aluminum foil and bake for 35 to 40 minutes; remove foil. Place marshmallows in center of pecan halves and bake an additional 10 minutes or until marshmallows are golden brown and a knife inserted in center of pie comes out clean. Set aside to cool.

Makes 1 (9-inch) pie.

Looking for a delicious pie to top off your next meal? Visit Big Y’s Patisserie for a variety of fresh fruitand creme pies, baked fresh from scratch daily.