Tomorrow is my honey’s birthday and I’m chefing it up! He requested my acorn squash soup and carrot cake (trying a new recipe from the fabulous new Flour cookbook), and I’m rounding it out with this Tuscan chicken dish I made up and some roasted asparagus. It should be delicious!
One of the reasons I love this meal is that I can make a lot of it in advance. I made the icing yesterday and will make the cake today. I think I’ll also make the base for the squash soup and the spinach base for the chicken dish tonight. That means that tomorrow all I need to do is reheat and finish the soup, cook my chicken and roast my asparagus. Easy peasy. I think the ability to chug along and make the dishes at a leisurely pace is critical for big weeknight dinners. If I were REALLY smart, I would have come up with something that froze well.