08 Nov Garden Dinner: Using What You Have
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.