Gluten Free Fall Meal

The Perfect Meal For A Fall Day

Creamy Sweet Potato and Rosemary Soup
Makes 6 servings

3 tablespoons unsalted butter, at room temperature

3 tablespoons olive oil

3 large or 6 small shallots, thinly sliced

2 to 3 cloves garlic, minced

Kosher salt to taste

Freshly ground black pepper to taste

2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into ½-inch pieces

2 (6-inch long) stems fresh rosemary

6 cups low-sodium chicken broth

½ cup mascarpone cheese, room temperature

3 tablespoons maple syrup

In an 8-quart stockpot, melt butter and oil together over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add sweet potatoes, rosemary and chicken broth. Season with salt and pepper to taste.

Bring mixture to a boil, reduce heat and simmer until sweet potatoes are very tender, about 20 to 25 minutes.

Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Keep soup warm over low heat until ready to serve.

Turkey Marsala
Makes 4 servings

1 package (20 ounces) turkey breast tenderloins
¼ cup Gluten Free - flour
½ teaspoon salt (divided)
½ teaspoon pepper (divided)
2 tablespoons olive oil
½ pound fresh mushrooms, sliced
1 tablespoon butter
½ cup reduced-sodium chicken broth
½ cup marsala wine (Holland House is Gluten Free)
1 teaspoon lemon juice

Cut tenderloins in half and flatten to ¾-inch thickness. In a large resealable plastic bag, combine the Gluten Free flour, ¼ teaspoon salt and ¼ teaspoon pepper. Add turkey and shake to coat.
In a large nonstick skillet, cook turkey in oil over medium heat 7 to 8 minutes on each side or until no longer pink. Remove and keep warm.

In the same skillet, sauté mushrooms in butter 4 minutes or until tender. Stir in broth and wine. Cook over medium heat 12 to 15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.