While my husband doesn't necessarily agree, to me, there's nothing better than a fridge full of leftovers. They give you a jump-start on whatever it is you're making. And that's exactly what prompted this mid-week menu — specifically, leftover roasted squash. I zapped it in the microwave, mashed it up and added some good sharp Cheddar cheese. The sweet squash and pungent cheese play off each other perfectly. Oddly enough, I also happened to have several jars of fig preserves in the fridge, one homemade from a friends' mom, and the other from a local restaurant. So I took a recipe usually done with pork loin and used chicken thighs instead. (Chicken quarters will work well, too.) The preserves are whisked up with soy sauce and a pinch of garlic powder, poured over the chicken and baked. When cooked, the preserves form a flavorful fruity "au jus" perfect with the dark meat chicken and mashed squash. Round it out with some hearty winter greens — I used turnip greens, but collard greens or kale will work equally as well. In fact, add whatever "green" item you happen to have — except, of course, something that's been lurking in the fridge a bit too long. That's not necessarily a good leftover.