I made a simple spinach salad with baby spinach, cucumbers, toasted walnuts, and goat cheese. I dressed the salad with white wine vinegar and olive oil. Then I cooked some frozen asparagus ravioli. While it was simmering, I sautéed a squash, an onion, a tomato, and some garlic in copious amounts of butter, then tossed in the cooked ravioli and fresh herbs (sage, basil, chives, and mint). I let it fester for a few minutes, then served it with the salad. It made a great supper!