Mushroom and Sausage Bread Pudding

4 tablespoons unsalted butter, divided
2 large eggs
3/4 cup heavy cream
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 pound Kirkland Signature/Panné Provincio French baguette, cut in 1/2-inch cubes
1/2 cup minced yellow onion
1 garlic clove,minced
1 pound fresh mushrooms, halved and sliced thin
4 Aidells* Chicken Apple Smoked Sausage Links, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried

1. Preheat oven to 325°F. Grease a 9-by-11-inch baking dish with 2 tablespoons butter.
2. In a large bowl,whisk eggs into cream. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Add bread cubes and stir to mix well.
3. In a large skillet,melt 2 tablespoons butter over medium heat. Add onions and sauté for 5 minutes. Add garlic,mushrooms and sausage; sauté until mushrooms are tender. Stir in thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Add contents of skillet to bread mixture and toss until mushrooms are evenly distributed.
5. Spread mixture in the baking dish and set in a roasting pan. Add enough hot water to the roasting pan to reach halfway up the sides of the baking dish.
6. Bake for 35 minutes, or until set. Remove baking dish from the roasting pan and let cool slightly. Serve directly from the dish.

Makes 6-8 servings.
Variation: Place salad greens tossed in olive oil and balsamic vinegar on a plate and top with warm bread pudding.

Roman-Roasted Potatoes with Peppers and Onions

Vegetable oil cooking spray
3 jumbo unpeeled Wisconsin* Russet Potatoes, cut in 1/4-inch slices
2 small red bell peppers, seeded and cut in 1/2-inch strips
2 small green bell peppers, seeded and cut in 1/2-inch strips
2 medium onions, peeled and cut in 1/2-inch wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
4 large garlic cloves,minced
Salt

1. Preheat oven to 450°F.
2. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.
3. In a large bowl, toss potatoes, peppers and onions with olive oil to coat. Arrange in a single layer on the baking sheet. Roast for 15 minutes.
4. Remove vegetables from the oven and sprinkle with vinegar and garlic. Toss thoroughly and arrange again in a single layer.
5. Continue to roast for 15 minutes, or until vegetables are tender and lightly browned. Season to taste with salt.

Makes 8 servings.

Garlic and Herb Roasted Potatoes with Raita

4 - 4 1/2 pounds unpeeled Washington* Red Potatoes
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely minced fresh garlic
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried
1 1/2 teaspoons minced fresh thyme or
1/2 teaspoon dried
2 tablespoons olive oil
2 teaspoons Dijon mustard
RAITA
1/2 cucumber, peeled, seeded, and coarsely grated
1/2 cup plain yogurt
3/4 teaspoon minced fresh garlic
1 teaspoon fresh lemon juice
GARNISH
Crumbled feta cheese
Chopped parsley

1. Preheat oven to 475°F.
2. Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs.
3. In a large bowl,whisk oil and mustard. Add potatoes and toss to coat.Sprinkle in herb mixture, then toss again, coating potatoes evenly.
4. Place potatoes skin side down on a greased baking sheet. Bake for 25 minutes, or until tender.
5. Meanwhile, prepare raita: Squeeze cucumber to remove as much liquid as possible. Mix cucumber with remaining ingredients.
6. Arrange potatoes on a serving platter, dollop with raita, then sprinkle with feta and parsley.

Makes 8 servings.