I expected that we’d be out of power and desperately trying to munch our way through the fridge before everything went bad. We got off easy, up here on a hill in the borough of Queens, but we still need to eat our leftovers.

Our leftover dish was Friday’s Butternut Squash & Sage Lasagne. We also had farro with chickpeas, basil and pecorino. I like to cook my farro al dente and then throw in whatever fresh herbs I have on hand, a good bit of olive oil, dried fruits, beans and/or cheese. I used the gorgeous beets from my csa box to make a beet and gorgonzola cheese salad that also uses the greens (so that I don’t have to feel guilty).