Submitted by Alan Laird, Pleasant Hill

2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, smashed
1 russet potato, peeled and diced
Pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more as needed
4 cups chicken broth, homemade or low-sodium canned
1 (16-ounce) package frozen broccoli, thawed
2 to 4 tablespoons cream or half-and-half, optional
Freshly ground black pepper
Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon

Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
Serve with optional toppings.

Submitted by Helene Schneider, Martinez, CA.

* 6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
* 1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
* 8 garlic cloves
* 3 tablespoons flavored olive oil or regular olive oil
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh sage
* 1 tablespoon chopped fresh thyme
* 1 1/2 tablespoons balsamic vinegar

Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.

Transfer squash and sausages to platter. Drizzle with vinegar and serve.

Note: Leave the recipe conspicuously on the counter with a note to your boyfriend stating "This is my favorite."

Submitted by Janice Dickinson, Martinez.

This perfect side dish for dinner can also be mixed into a frittata for leftover lunch.
Preheat oven to 400F
Choose one or all of your favorite vegetables such as:
* Onions
* Cauliflower
* Sweet potatoes
* Zucchini
* Red potatoes
* Garlic
* Japanese eggplant
* Asparagus
Rough chop your vegetables and toss with olive oil, salt and pepper in a casserole or 9x13 dish.
Bake for 20-30 minutes until browned, stirring several times during cooking.
Finish with parsley or parmesan cheese if you like.

Submitted by John Burton, Berkley, CA.

1 egg
5 egg whites
2 tbsp. Parmesan cheese
1 tbsp. parsley, snipped
1/4 tsp. Italian seasoning
3/4 c. chopped zucchini
3/4 c. sliced fresh mushrooms
1/4 c. sliced green onion
1 clove garlic, minced
1 sm. tomato, thinly sliced and halved
1/4 c. goat cheese

The vegetables in this dish can be substituted with any that you like or have leftover.

Lightly beat eggs and whites. Stir in Parmesan cheese, parsley, seasoning and set aside.

Spray oven-proof skillet. Preheat skillet over medium high heat until drop of water sizzles when added to skillet. Add zucchini, mushrooms, green onion and garlic. Stir fry 2-3 minutes or until zucchini is almost tender. Remove from heat.

Pour egg mixture over vegetables, spread mixture evenly in skillet. Bake uncovered at 350 degrees for 8-10 minutes or until eggs are set. Arrange tomato slices over eggs; sprinkle Mozzarella over frittata. Bake 2 minutes more or until cheese melts. 3 servings.

Submitted from Nate Mora, PH Market

* 1 can cannellini beans, drained and rinsed
* 2 cloves garlic
* 2 tablespoons fresh lemon juice
* 1/3 cup olive oil, plus 4 tablespoons
* 1/4 cup (loosely packed) fresh Italian parsley leaves
* Salt
* Freshly ground black pepper
* 6 pitas
* 1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden.

Serve the pita toasts warm or at room temperature alongside the bean puree.