Tuesday is my most creative meal day. When i cut vegetables and arrange them on the cookie sheet i always start with the thick and beautiful middle pieces. I save the end pieces and if i don’t have room for all of them i put them in a bag and keep them in the fridge for Tuesday. Red Barn is open on Wednesdays from 10 am to 5:30 pm. This means that Tuesday is the last day before a new shopping trip for the next week. On Tuesday the fridge is looking sparse and i cook the last of the finishing week’s produce to make room for the new stuff. I had a handful of brussels sprouts, a handful of mushrooms, and some squash ends. I usually cook all the vegetables separately but i decided to make them into a saute and put them all together with some home ground herbs and garlic powder. I cut the squash ends into little slivers and then cooked them all together in a pan. I shoveled the result over a warm bowl of brown rice and it was the best tasting concoction! Tuesday’s odds and ends dish is often way better than what was cooked with the bulk of each vegetable earlier in the week.