I'm taking brief note of this for the record...I sort of threw this one on the meal plan as what to do with the leftovers of the week, but it ended up being a nice combination.
I used frozen salmon (I stock the fridge with frozen seafood as best I can for emergency end of the grocery week meals or to round out things, and on general principle in case we have to cook for company on short notice.) The salmon was broiled with just salt, pepper, and a small dash of soy sauce. It was a little overcooked, but the crust added a bit of something here, so there weren't any complaints, not that I allow those.
The squash I cut in half, doing the little trick with cutting off a tiny slice of the bottoms so the round halves would stay still. A little EVO and salt and pepper, an hour at 400 degrees, and Duncan's I topped with a little brown sugar out of the oven. (Isaiah's, I scooped out for him).
The chard is a standard quick'n'dirty recipe I do...snip the stems off into 1/4" chunks with a kitchen scissors, wash and hand-tear the rest of the chard. In a wok, I stirfry the stems with 3 cloves of crushed garlic to soften, then add the rest of the chard and the juice of two lemons. When it's cooked for a few minutes, it goes straight to the plate is is topped with some pine nuts.
I've certainly done all three of these recipes before but this was the first time as far as I can remember all three were together. We didn't have wine but I could imagine a nice zinfandel complimenting this combination.
