Garden Dinner: Using What You Have

Nov 8, 2017 | Food

Tonight I went into the garden and picked a leek, some mustard greens and kale, broccoli, red peppers and salad. I felt blessed to have such a selection on November 7th – and with a hard frost expected at the end of the week, I was especially aware that the nasturtiums and peppers won’t be here come Friday.

In my refrigerator I had a package of chicken thighs and a bunch of butternut squash that we harvested a month ago. So imagine my delight when I went to Epicurious and typed in “chicken thighs” only to discover a dish that used many of the ingredients I had on hand. Braised Chicken Thighs With Squash and Mustard Greens. I used my leek instead of scallions, kale with the mustard greens, butternut squash instead of acorn and my fresh chilis instead of the dried.  As usual, I cut the sugar suggested in half and omitted the salt completely. It was delicious.

The arugula, lettuce and nasturtiums made a salad, and the broccoli steamed and added to those greens.

This is a delicious combination. Thankfully, I keep a fresh ginger root on hand at all times!


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