Last night's dinner was somewhat of a clean out the frig affair. We had broccoli stalks that I peeled and finely chopped, sauteed with a small onion, a few stalks of limp celery, and garlic, added about 3 cups chicken stock, dried thyme, S&P, cooked until soft, and then pureed with the stick blender into a tasty first course soup in lieu of a salad (the stick blender is known as the weapon of mass destruction in our home - watch out, this does a number of slicing around your index finger if operated while running).
We also had a spaghetti squash in the frig and a pork tenderloin from the freezer that I served with a sauce made with leftover apple cider, shallots, chicken stock, and Whole Foods unsweetened apple sauce that Craig said was too baby foodish - too smooth - but good in a pinch in a sauce or baked good.
My guys thought it was a great Monday night dinner.
Spaghetti Squash with Cream Cheese Pasta Sauce