Help me figure out dinner, please

[Cynthia Wenslow]

I've spent the day in the silk dyeing studio and am short on food inspiration. Got about 3 or 4 hours until dinner.

I'll have fresh ciabatta by then. It's rising now, so we can do a nice arugula salad with fresh mozz bruschetta to go with something. But what? We have the usual pantry staples, along with red chard, bok choy, acorn squash, sweet potatoes, Yukon Golds, celery, red cabbage, Brussels sprouts, a few kinds of cheeses.

Ideas? Oh, yes, it has to be vegetarian (not vegan). Thanks in advance!

[Redwinger]

I've spent the day in the silk dyeing studio and am short on food inspiration. Got about 3 or 4 hours until dinner.

I'll have fresh ciabatta by then. It's rising now, so we can do a nice arugula salad with fresh mozz bruschetta to go with something. But what? We have the usual pantry staples, along with red chard, bok choy, acorn squash, sweet potatoes, Yukon Golds, celery, red cabbage, Brussels sprouts, a few kinds of cheeses.

Ideas? Oh, yes, it has to be vegetarian (not vegan). Thanks in advance!

What, no PIZZA?

[Cynthia Wenslow]

Tomorrow is Pizza Night, Bill.

[Howie Hart]

You could make what I'm making - French Onion Soup. Of course, mine is being followed by a rib-eye.

[Dale Williams]

How about using some of the cheese and making a chard gratin (I realize cheese isn't necessary for gratin, but it does help)? If you need more starch, chard/potato or chard/sweet potato.

[Mike Filigenzi]

How about using some of the cheese and making a chard gratin (I realize cheese isn't necessary for gratin, but it does help)? If you need more starch, chard/potato or chard/sweet potato.

The first thing that struck me was also some combo of chard and potatoes (although cheese would certainly be a very good addition). Some of that may be due to the drizzly gray weather here, but a gratin sounds good right now.

[Cynthia Wenslow]

Howie, that all sounds good to me, but might not be what the other householder had in mind.

Dale and Mike, I think we have a winner! A chard/Yukon Gold gratin would hit the spot. And I agree, cheese is a nice addition! I have gruyere which should work perfectly.

Thanks!

[Hoke]

Frittata. Just throw good stuff into it.

Or a Spanish patate tortilla. Yea, even better maybe.

[Robin Garr]

Probably too late now, but I was going to suggest cutting the squash, sweet potatoes and Yukon Golds into chunks, maybe tossing in the brussels sprouts (halved) and some onion quarters, toss with olive oil and kosher salt, spread on a cookie sheet and roast at 400 or so for 20 minutes or so until they start to smell incredibly good and turn brown around the edges.

[Cynthia Wenslow]

Thanks, Hoke and Robin. We do both of those dishes pretty regularly. Always nice for a winter meal.

Our CSA starts the next season on the 30th, so I'm sure we'l be having much the same ingredients in the house for some time!

(Decided to save the Brussels sprouts for a starter tomorrow... the balsamic glazed with pecans.)