One Pot Pasta

I've learned by now never to underestimate Martha. I used to scoff at her perfect domestication persona in my youth, but not anymore. She is now a go-to for recipes and has really neat stuff in her magazines.  So, I saw this on Pinterest and in her latest magazine and made it the other night. You can do a lot with it and it is so easy. As usual, I had to season it up, but in a pinch this is a good one. We also substituted regular pasta for quinoa pasta for gluten free and it was just as good.

One Pot Pasta

Sauté Collard Greens with Tomatoes

I bought some collard greens from the community market. I think this guy grew them in his yard. He said they were "beyond organic". I have a sentimental spot for collard greens because they are a staple food in Africa and they know how to make them! I found this recipe I wanted to do because it is stir fry, so you won't lose so much of all the good nutrients in there. While we were eating, the hubby asked if I was going to add these to the blog. Score! They are blog worthy!

Sauté Collard Greens with Tomatoes

Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

This meal would have been really successful if the shells hadn't overcooked a bit in the oven. The directions are brief, so they don't explain how to not let this happen, but maybe you know! I switched out ricotta for the vegan ricotta I found at the store, added some other veggies, along with chopped, toasted walnuts and this was really good. The crispy sage in the butter (margarine) was so good! I love having fresh herbs from our garden. This dinner ended up being about 70% local from our community market, so that felt nice also.

Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce