Coco: I’ve been receiving home meal kit deliveries for the last 5 years or so and this one is hands down my favorite. I’ve made it three or four times now. Jake is a huge fan, too.

Home Chef | by Rachel Post

Ingredients

Makes 2 servings; about 30-40 minutes.

• 8 oz. Italian Pork Sausage (or sub ground beef)
• 8 oz. Cubed Butternut Squash
• 4 fl. oz. Cream Sauce Base
• 4 oz. Corn Kernels
• 0.8 oz. Tuscan Herb Butter
• 2 tsp. Chicken Demi-Glace Concentrate
• 1/4 oz. Parsley
• 1/4 oz. Flour
• 2 tsp. Garlic Pepper

Note: I went with More Than Gourmet’s Classic French Demi-Glace (which is beef/veal) since my grocery store didn’t have any chicken options. For the cream sauce, I used Bertolli d’Italia Cacio E Pepe (17 oz jar). I also ended up more than doubling the recipe.

Instructions

1. Preheat oven to 425 degrees. Spray tray with cooking spray.
2. Place Italian sausage in tray and break into smaller pieces. Spread into an even layer.
3. Add butternut squash in an even layer and top with garlic pepper and a pinch of salt.
4. Bake uncovered in hot oven until starting to soften, 15-20 minutes.
5. Carefully remove tray from oven. Add flour and stir until no dry flour remains.
6. Add cream base, demi-glace, corn, and 1/2 cup water. Stir to combine.
7. Bake again uncovered in hot oven until soup is bubbling, butternut squash is tender, and Italian sausage reaches a minimum internal temperature of 160 degrees, 15-20 minutes.
8. While meal bakes, stem parsley and tear leaves.
9. Carefully remove tray from oven. Stir in butter (to taste) until melted and combined. Tray will be hot! Use a utensil.
10. To serve, garnish with parsley. Bon appétit!

Per serving: 600 calories, 42 g fat, 19 g saturated, 39 g carbohydrates, 4 g fiber, 25 g protein

Coco: This is *so far* my favorite dish to make! I pretty much follow the recipe fully, but I like to use Emeril’s Roasted Gaaahlic Sauce! So far I have made it for my parents and my boyfriend, but I hope to introduce it to more people in the future. It is super delicious and will definitely impress any guest!

Undressed Skeleton  | May 2013 by Taralynn McNitt

Ingredients

• 2 Large Bell Peppers (Washed & cut into strips)
• 1 Large Vidalia Onion (Washed & cut into strips)
• 1 Box Penne Rigate Noodles
• Jar 25.5 + Oz Garlic Roasted Spaghetti Sauce (I use Muir Glen)
• Package Mozzarella Cheese
• 2 Cups of Sliced Polska Kielbasa
• 1 Cup Shredded (Not Grated) Parmesan Cheese
• Tbsp Dried Basil
• 1/4 Cup Extra Virgin Olive Oil

Preparation

Boil noodles and drain water.

Preheat oven to 350 degrees.

In a frying pan cook kielbasa in olive oil over medium-high heat. When the kielbasa starts to brown, remove from the pan and do not clean.

Add peppers and onions to the frying pan, saute them in the same oil used for the kielbasa. This will give the vegetables the perfect flavor.

Mix spaghetti sauce, sauteed onions, peppers, kielbasa, and Parmesan cheese with the boiled noodles.

Spray a large oven-safe dish with organic cooking spray and add the pasta.

Sprinkle basil on top.
Top the pasta dish with the bag of mozzarella cheese.

Bake until the cheese is fully melted and slightly browned.

Serve with garlic bread & Ceasar salad!

Coco: We call this one “Christina’s Favorite Dish” in my group of friends because she (my best friend) ALWAYS wants it when I offer to cook and asks be to make it all the time. I usually double the garlic and top the dish with shredded Parmesan flakes. Although any similar cheese will do, we have used Asiago, Parmesan, and others and it always adds the perfect touch to the dish.

Bon Appétit  | March 2008 by Amy Finley

Ingredients

• 3/4 pound fettuccine (preferably egg fettuccine, such as De Cecco)
• 2 tablespoons butter, divided
• 1/4 cup olive oil
• 8 garlic cloves, peeled, thinly sliced
• 2 tablespoons finely chopped fresh sage
• 1 pound sweet Italian turkey sausages, casings removed
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 cup grated Asiago cheese* (about 3 ounces)

Preparation

Melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.

Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.

Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.

*Available at some supermarkets and at specialty foods stores and Italian markets.