Elizabeth Encarnacion

Tonight’s dinner wasn’t as ambitious as Friday night’s, but it had the distinction of using only ingredients from our farm share boxes other than the meat and a few pantry items. I had a little bit of extra butternut squash from Friday’s pizza, so I cut it into fry-shapes and tossed it with some olive oil and kosher salt before roasting it in the convection oven at 425° for about 30 minutes to make Butternut Squash Fries. They were quite tasty, reminiscent of sweet potato fries, and I would definitely consider making them in large quantities next time I have some butternut squash.

I also jazzed up my typical roasted broccoli with some garlic and lemon zest & juice after getting inspiration from this Amateur Gourmet post. I wouldn’t call it the best broccoli I’ve ever had, but it was a nice addition to my usual recipe.

And, finally, I tossed the rest of our mixed greens with a little Newman’s Own Lighten Up Italian Dressing, which I find has a piquant lemon flavor that also works perfectly on arugula salad. I put a small pile of the greens on each plate and placed the Whole Foods spinach-crusted chicken breasts on them. Not bad for a low-key Sunday night dinner that hardly required any shopping and was a breeze to make!