Savory Roasted Parsnip Bread Pudding

-Preheat oven to 425 degrees.

-Peel 1 pound of parsnips, then chop into thin slices

-Drizzle parsnips with olive oil and season with sea salt and pepper.

-Arrange on a rimmed baking sheet.

-Roast, shaking occasionally, until caramelized and tender, about 25 minutes.

-Reduce oven heat to 375.

-Cut 2 leeks in half the long way, then wash between the layers.

-Chop into thin half-moon shaped pieces.

-Heat 2 TBS unsalted butter over medium heat in a medium saute pan until melted.

-Add leeks and cook, stirring occasionally until tender, about 5 minutes.

-Remove from heat; add ½ cup white wine and return to heat.

-Let simmer until reduced, about 1 minute.

-Take the leaves off of 5-6 thyme branches until you have 2 TBS.

-Add thyme and remove from heat.

-Stir in roasted parsnips.

-Whisk together the following in a large bowl:

1½ ounces unsalted butter

2 cups heavy cream

5 large eggs

3/4 cup Parmesan

-Season with sea salt and freshly ground black pepper.

-Add leek-parsnip mixture.

-Cut 1 loaf of brioche bread into 1 inch cubes.

-Mix into the large bowl with the other ingredients.

-Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish.

-Cover loosely with parchment, then foil and bake until golden brown and puffed, 50 minutes.

-Remove parchment and foil.

-Sprinkle with another ¼ cup Parmesan and return to oven.

-Bake for 10 minutes more.

-Let stand for 5 minutes before serving.

Potato and Rutabaga Gratin

-Heat your oven to 375 degrees and butter a 2.5-quart oval gratin dish or 9-by-13-inch baking dish.

In a small sauce pan add the following:

1.5 cups heavy cream

3 sprigs thyme or sage

-Bring to just under a boil over medium low heat.

-Remove from heat and let stand 30 minutes.

-Strain through a fine sieve and discard solids.

-Peel 1 pound of potatoes and 1 rutabaga.

-Slice both as thinly as possible.

-Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with sea salt and freshly ground pepper as you go.

-Dot with 3 TBS butter.

-Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

-Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more.

Stuffed Sweet Peppers

-Heat the oven to 375 degrees.

-Slice 3-4 peppers in half lengthwise then scoop out any seeds and membrane.

For the filling:

-Cut 4 slices of thick cut bacon crosswise into 1/4-inch-thick strips.

-Add to a pan over medium heat.

-Cook, stirring often, until crisp.

-Transfer cooked bacon to a paper towel to drain.

-Dice half an onion.

-Add the onion to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil.

-Cook for 2-3 minutes.

-Add 1 clove of minced garlic and cook for about 30 seconds.

-Remove from the heat.

-Add the following to a bowl:

4 ounces cream cheese, at room temperature

4 ounces goat cheese, at room temperature

Juice of half a lemon

1/8 tsp red pepper flakes

1/4 tsp dried oregano

1/4 teaspoon sea salt

-Mix until well blended.

-In another bowl, combine the following:

3 TBS melted butter

3/4 cup panko breadcrumbs
The bacon

 -Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.

-Arrange pepper halves, filling side up on the baking sheet.

-Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.