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	Mushroom Agnolotti with Pumpkin Sauce and Garlicky Spinach by Colleen Mcconnell I’ve experimented with different versions of pumpkin pasta sauce over the years, and this version might just be my best yet. I used evaporated milk to get a little creaminess without having to use heavy cream. I also added a little bit of freshly grated parmesan cheese, and simply seasoned it with a touch of fresh sage, white pepper,…	1 vote 2408 views
	"Vergetarian" Diane by Rich H Our friend Diane has coined the term "vergetarian" in describing herself as someone on the verge of becoming a vegetarian. We thought it clever enough that we decided to name this dish after her...well, the "vergetarian" part anyway.	1 vote 1123 views