Great side dish from Bon Appetit...

Ingredients

• 3 ounces pancetta (Italian bacon), chopped
• 1 pound large uncooked deveined peeled shrimp
• 1 tablespoon olive oil
• 1 large onion, chopped (about 1 3/4 cups)
• 1 garlic clove, chopped
• 1 cup short-grain rice (such as arborio or carnaroli)
• 4 cups vegetable broth, heated in microwave
• 1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
• 1 tablespoon chopped fresh sage
• 1/4 cup whipping cream

Preparation

• Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

This dish can be prepared in 10-15 minutes, and cooked and ready to serve in less than an hour. You can easily substitute your family's favorite vegetables to your heart's desire.

• 1 chicken cut into 8 pieces or 8 pieces of your favorite parts: thighs, drumsticks or breasts with rib bones (boneless will work but becomes a bit dry). 2-3 tablespoons olive oil
• 1 tablespoon Vignon Flavor Balancing Seasoning
• 2 large cloves of garlic, peeled and minced
• Medium onion cut into large dice (eighths)
• 1 large baking potato cut into large dice (optional: turnips or other seasonal root vegetable)
• 2 medium tomatoes cut into large dice (eighths)
• 24 Brussels Sprouts, washed and trimmed
• Optional vegetables: carrots, parsnips, zucchini
• 8 ounces medium white or Cremini mushrooms
• Optional: 2 teaspoons herb of choice: rosemary, dill or tarragon

Pre-heat oven to 475 degrees. Clean and dry chicken. Place all of the ingredients in a large mixing bowl and toss together. Put everything into a large skillet, pan or low-sided casserole with the chicken, skin facing up, on top. Roast in the oven for 35 minutes (To check, prick the bird in the thickest part of the thigh; if the juices run clear, it's done).