Beef Stew from Leftover Pot Roast

After making a full sized pot roast last week, I had a ton leftover. I put the leftovers into two tupperwear containers and threw them in the freezer. Earlier this week, I decided to take one out to thaw for dinner. Instead of just heating it up, I re-purposed it into beef stew. It was great! I may even like it more than the original pot roast. I put the meat and the sauce into a sauce pan and gently warmed it up and finished thawing it. Once the meat was thawed into to cut, I took it out, put it on a cutting board, and shredded it into bite sized pieces. I returned it to the sauce and let it simmer for about 10 minutes. I added some red pepper flakes, a cap full of Balsamic vinegar, and a pinch of salt to taste. I served it over orecchiette topped with some Pecorino Romano and it was such a tasty stew! A great incarnation of pot roast. I'm having some for lunch today - can't wait!

Rustic Hearty Fall Pasta

Jamie and I had some sausage from Faicco's for breakfast on Sunday which inspired me to make a pasta with sausage. I love using sausage with Swiss Chard or kale, so I decided to make a fall pasta with Swiss Chard, sausage, butternut squash for sweetness, and some white beans (because I had them). It was a good Sunday night dinner and we had plenty leftover. I used orecchiette because Jamie loves little pastas and it goes well with sausage.

Ingredients:
1 hot and 1 sweet sausage link (can use more if you want)
1 shallot, diced
1 yellow onion, diced
3 cloves of garlic, minced
3 tbsp extra virgin olive oil
1 bunch Swiss Chard, rinsed and chopped, separated into leaves and stems
1 small butternut squash, peeled and cut into 1 inch cubes
1 tsp red pepper flakes
1 cup chicken broth/stock
1 can white beans, drained and rinsed
salt and pepper
orecchiette (or your choice of pasta)

Directions:
Line a baking sheet with foil and preheat the oven to 450. Toss butternut squash with 2 tbsp olive oil, the red peppers flakes, and plenty of salt and pepper and roast until tender (about 30-45 minutes).