THIS was a good dinner

Beet, Goat Cheese and Pistachio Salad (a less fancy but still delicious version based on this recipe)

Eggplant and Green Beans roasted in Panko crumbs...an 86 Lawn invention? (Just recently discovered Panko crumbs and had fun experimenting with them!

AND

Butternut Squash Apple Ginger Soup
1/2 large onion, sliced into 2 inch pieces
3 cloves of garlic
1-inch nob of fresh ginger
4 cups of chicken or vegetable broth
1 butternut squash, peeled and cut into 1 1/2-inch cubes
1 apple, peeled ans diced
1/8 tsp nutmeg
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground ginger

Sautee the onion, garlic and ginger in the olive oil for about five minutes on medium in a medium sized soup pot. Add the broth, butternut squash and apple and bring it to a boil, covered on high heat. Once it reaches a boil, lower the heat to let it simmer uncovered for about 10-20 minutes until the squash has softened. Blend the soup with an immersion blender if you have one or in a regular blender in batches. Be careful when blending hot liquids! Season with nutmeg, ginger, salt and pepper (or whatever other spices you like! Curry would work too...) Top with yogurt if desired.

We forgot protein, so we added our favorite Apricot Sage Chicken Sausages to the side :)