Sunday

Farfalle with sausage and sage (recipe in the comments)
Mixed greens and radicchio with balsamic, lemon, and sage dressing
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This is one of the Whole Foods' "Meals for four, under $15" recipes (a series we like a lot). The only thing we changed was to make it with turkey or chicken Italian sausage, rather than pork sausage. It was a wonderful use for some of our herb garden's sage (we took out all the annual herbs and the marigolds this weekend - I guess fall really is here). The pasta is rich and filling, without seeming heavy, and the fresh sage gives it an amazing aroma, scenting the kitchen like you've been cooking all day. The dressing was M's inspiration - starting with some Paul Newman's balsamic dressing, he added fresh lemon and some of the extra sage we had plucked (minced). Yum.

Prep Notes
Difficulty: Easy
Chopping: Onion
Time: 25 minutes
Make ahead: Make the sauce ahead and toss with freshly cooked pasta.

Reaction
J: "This is good. Fall-y and GOOD."
M: "Sausage without guilt."