For another one of our quick meals this past week we were fortunate to a have an unintended convergence of three ingredients:
At the prior week’s market, we had purchased some (actually too much) lovely Hubbard squash from Northshire Farm, and we needed to use it or lose it. At this week’s greenmarket, we were fortunate to find leafy greens, including spinach, being sold by Norwich Meadows. That’s completely out of season, but when . . . → Read More: Roasted Squash and Black Bean Salad
