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

Mushroom and Spinach Pockets (Vegan)

I really like using phyllo dough to make tasty pockets of goodness. This vegan mushroom and spinach pocket turned out well. I think if you are not vegan, ricotta or feta would be a good substitute for the tofu. But the tofu didn't bother me in this one. I would probably add more spinach to this and I do have a non-vegan recipe very similar to this one that I like better, but this was a good vegan option. I'll add the non-vegan one a little later.

Mushroom and Spinach Pockets (Vegan)

Chorizo and White Bean Stew

As is typical around our house, 6 pm came quickly and I had not thought about dinner, even though I just returned from the grocery store. Good thing I picked up the latest Bon Appetit in the check-out line! After I flipped through the first few pages, this recipe popped out at me because I knew I had veggie chorizo in the fridge that needed to be used before it went bad. It definitely would not be the same as the yummy sausage in the picture, but it turned out really well and was very quick to throw together!

Of course, after making the impulsive magazine buy, I searched and found it on their web site. Enjoy!
Chorizo and White Bean Stew