Orzo Stuffed Peppers by Heather

I've been making a lot of stuffed veggie recipes this fall.  Most stuffed veggie recipes are warm and hearty, and even if they are covered in cheese, well, you're still eating your vegetables!

Ingredients:
1/2 cup mint, chiffonade
1/2 cup shredded Pecorino Romano, plus 1/4 cup
3 garlic cloves, minced
1 large zucchini (or two medium) grated with a box grater
1/4 cup olive oil
1 28 oz. can crushed tomatoes
1/4 cup basil, chiffonade
4 cups chicken broth
1 1/2 cups uncooked orzo
6 bell peppers (choose a few colors like red, orange, and yellow)

Mushroom Lasagna by Heather

This is a very versatile dish.  You can really add whatever mushrooms and cheese you like.  I decided to use portobello and chantrelle mushrooms, but any mushrooms with an earthy flavor would work.  I found a great truffle gouda at Whole Foods, which I sprinkled on top of the lasagna to finish the dish.  Instead of a red sauce, you could certainly add a cream sauce if you wanted the mushroom flavor to really stand out.

Ingredients:
1 box no boil lasagna sheets
2 shallots, minced
1 garlic clove, minced
2 tbs. olive oil
1/4 cup white or red wine (I used red)
1 lb assorted mushrooms, chopped
1-2 tbs. minced rosemary
1-2 tbs. minced sage
1 28 oz. can crushed tomato
8 oz. container goat ricotta
1 cup frozen spinach, thawed, and squeezed of excess water
pinch of nutmeg
8 oz. shredded parmesan cheese
4 oz. shredded truffle gouda

Sunday Bolognese by Heather

When it gets colder out, Brandon and I make Bolognese every other week.  It's easy to make, and great for a cozy Sunday dinner.  This is a slightly more fancier version of a Bolognese, as it adds some pancetta and fresh tagliatelle from Eataly.   You certainly don't have to get your ingredients at Eataly, but it is nice if you can get fresh noodles.

Ingredients:

1 lb. mixture of ground pork, beef, and veal
1 lb. fresh tagliatelle pasta
5 fresh sage leaves, thinly sliced
28 oz basil tomato sauce
1/4 cup diced pancetta
1/4 lb. assorted chopped mushrooms such as oyster and chanterelle
2 garlic cloves, minced
1 tsp. rosemary, minced
Red pepper flakes to taste
1/8 tsp. nutmeg
1/4 cup milk
1 1/4 cup red wine
Grated parmesan cheese for sprinkling
1 tsp. salt, plus more to taste
Black pepper to taste

 We chose a pound of the "meatball" mix, which is a mixture of pork, beef, and veal.

It's best to choose an uncured pancetta.  You'll need to dice it, so it's best to get the rounded pancetta and have them slice it 1/4 inch thick.