Stuffed Shells with Kale and Sage Sausage in a Butternut Squash Sauce

Stuffed Shells with Kale, Sausage in a Butternut Squash Sauce

The Shells pre-oven. They could easily be made vegetarian by leaving out the sausage.

Lately my goal has been to up the health and nutritional value of the food I make. Stuffed shells sounded like a good way to use some of the kale and chard in the garden, and to put a little bit more of an autumnal twist on the dish, I made a sauce with butternut squash instead of the usual tomato sauce.

Stuffed Shells with Kale, Sausage  in a Butternut Squash Sauce

We used Kale and Swiss Chard in the salad as well as cherry tomatoes all from the garden.

This was made for a Monday night dinner, though there are several steps to making it. If I was really taking my time, I would have made the sauce better by roasting some tomatoes with the butternut squash and added ┬áthem along with some cream to the blender. Oh, and roasted garlic. Yummy, roasted garlic, tomato and butternut squash sauce with cream… that will be in a post for another dish. Soup anyone? (read more)

MelindaStuffed Shells with Kale and Sage Sausage in a Butternut Squash Sauce

Pork Chops with Maple Apple Cream Sauce

We had these roasted root veggies from the garden with our pork chops

We had these roasted root veggies from the garden with our pork chops

Fall is finally here in Colorado! That subtle shift in the air, that familiar crisp, coolness. I get fall fever pretty bad, wanting all that it brings, comfort food being at the top of the list. The garden is finally popping out the root vegetables that I planted from seed this spring. This was my first ever crop of carrots and beets! Very exciting for a nerdy gardener and cooking geek like myself.

I wanted to accompany our roasted root veggies with one of my sweetheart’s favorite foods, pork chops! Soon pork chops will be needing their own category on the blog! I did a twist on one of my old stand bys with the apples this time, creating an apple cream sauce. It is actually a pretty light sauce with the addition of apple juice to the cream, oh, and maple syrup of course! I found some fancy alder wood smoked sea salt at the grocery store that gives the most subtle, yet distinct smokiness. Here is what I did: (read more)

MelindaPork Chops with Maple Apple Cream Sauce

Pork Loin Chops with Raspberry Chipotle Sauce

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This luscious smokey sweet raspberry sauce was a spontaneous invention. Tom and I decided to make dinner an event with video instruction. Lights! Camera! Action! Check out our video and let me know what you think.

Ingredients for the marinade:

Juice and zest of half a lemon

1 tbsp. garlic paste (or finely minced garlic)

2 tbsp. Dijon mustard

2 tbsp. extra virgin olive oil

2 fresh rosemary sprigs

Salt and pepper to taste

Ingredients for the sauce: (read more)

MelindaPork Loin Chops with Raspberry Chipotle Sauce