Delicata squash with spinach salad (and some lamb on the side).

But first, a drink: The Hearst. You need gin, sweet (red) vermouth, regular bitters, and orange bitters.


2 parts gin, 1 part vermouth, a few dashes each of the bitters. Ice in a shaker, stir gently, let it get cold, serve it neat in a frozen rocks glass.


Now, onwards. Some ingredients:


In a bowl, make the vinaigrette. Lemon juice and zest, mixed fresh herbs, red wine vinegar, salt/pepper, minced garlic (careful with that one: it's raw, so it's pretty strong). Whisk together, and slowly add olive oil until it comes together.


Slice and core the squash, and on a baking sheet, arrange with diced onions. Drizzle some oil, season with salt/pepper. Bake for 20 minutes at 425, flipping halfway.


Meanwhile, season lamb arm chops with oil, salt/pepper, and cumin.


Get the broiler cranking, and sear the lamb for a few minutes on a side, depending on the thickness of the chops (these were about 8oz each, so it only took 3 on one side, 2 on the other).

Toss the spinach with the dressing, arrange squash on top, sprinkle the feta and chopped olives over top.