Sunday Menu – Grilled Chicken Breast, Braised Mustard Greens, Spicy Roasted Squash
Farm Share Produce – Mustard Greens, Garlic, Carnival Squash
Braised Mustard Greens
NOTES: I followed this super simple recipe with great success. With the garlic, I added some crushed red pepper and salt & pepper to mimic the seasonings I had in the chicken marinade and on the squash.
Spicy Roasted Squash
I got this recipe from a friend who loves the cookbook “Fresh Every Day” by Sara Foster. She wrote this recipe to me in an e-mail from memory, but she got it from this favorite cookbook.
3 T unsalted butter
1 t salt
1/8-1/4 t cayenne, to taste
2 Carnival Squash, cut into rings or half rings with the skin on
Preheat oven to 400 degrees.
Melt butter and stir in salt and cayenne. Place squash rings on a rimmed baking sheet prepared with cooking spray. Brush butter mixture onto squash rings.
Bake 10 minutes, flip and bake an additional 15 minutes until squash is tender.
NOTE: cutting the squash into half rings makes it easier to fit onto the baking tray. Whole rings are for a prettier presentation when guests come to dinner.