bungalow to go: mac ‘n cheese ‘n collards

This week’s Bungalow To Go at Ocmulgee Traders is TOTALLY not Whole30 (see previous post for details), but lucky for me, I made it last week and enjoyed all the cheese and pasta I could.

While this dish is easily recognizable as one of the most popular comfort foods around, it also featured a local beauty: collard greens from Babe and Sage Farm. Collards are high in nutritional value, giving some much-needed vitamins and minerals to this decadent dish. Don’t worry, though: you’ve still got plenty of gruyere and white cheddar to satisfy your cheesy, ooey gooey needs.

I’m so proud of this dish, and I hope you’ll try it yourself by picking up the recipe card and ingredient box at Ocmulgee Traders this week.

Mac ‘n Cheese ‘n Collards
Serves 4, generously

Ingredients:
8 oz. collard greens (Babe and Sage Farm)
1 stem of green garlic (Babe and Sage Farm)
8 oz. sharp cheddar
4 oz. gruyere
2.5 cups whole milk
4 Tbsp. butter
3 pieces of bread (rolls or slices)
8 oz. elbow macaroni
1/2 tsp. cayenne pepper
1/2 tsp. ground nutmeg

What You Need at Home:
1/4 cup all-purpose flour
1 Tbsp. olive oil
salt and pepper
box grater
1 medium pot
1 small pan
1 large, deep pan
8×8 baking dish
tongs
1 knife

STEP 1: Assemble Ingredients
Read over each step to familiarize yourself with the process of the meal. Heat oven to 375 F. Fill the medium pot with water halfway and bring to a boil. Add 1/2 tsp. salt and the macaroni, cook for five minutes (to al dente), then drain the pasta, rinse with cold water, and set aside.

STEP 2: Shred the Cheese
Using a box grater, shred the blocks of cheese on the large shred side.

STEP 3: Prep and Cook the Garlic and Greens
Cut the stem and bottom off the garlic, peel it, then mince it. Slice each collard leaf into 1/2 inch ribbons, removing the stems as you slice. Heat olive oil, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper over medium-high heat in a small pan. After about 1 minute, add the collard ribbons in batches, about 1/4 at a time, tossing with tongs. Once the last batch is added, toss for about 1 more minute, then remove from the heat and set aside. Collards should be slightly wilted, but should still retain some structure.

STEP 4: Prep Breadcrumbs
Melt 1 Tbsp. butter in a small bowl in the microwave (about 40 seconds on high). Using your hands, tear the bread into small pieces, then mix with the butter, adding 1/4 tsp. salt, until all of the butter is absorbed in the bread.

STEP 5: Create the Sauce, Assemble the Dish, and Bake
In the medium pot you used for the macaroni, add the milk and heat over medium heat. Heat 3 Tbsp. butter in the large pan at medium heat. When it begins to bubble, slowly whisk in the flour; this creates the roux for the sauce. When the flour and butter are combined into a paste, slowly whisk in the warmed milk, taking care that the roux gets absorbed into the milk. Keep whisking until the thickened liquid begins to bubble slightly, then add in the nutmeg, cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk, then add in the macaroni and sauteed greens. Whisk until fully combined, then pour contents into the 8×8 baking dish. Top evenly with the buttered breadcrumbs, then bake for 20 minutes.

STEP 6: Cool and Serve
When the dish has baked for 20 minutes, the edges should bubble and the breadcrumbs should turn golden brown. Take the dish out of the oven and let rest on the counter for about 5 minutes. This dish serves 4-6 comfortably as a main dish, so dip up as much as you like and keep the rest for lunch tomorrow.

meatless monday: broccoli fritters with spinach and fried egg

Some of you know that one of my favorite bloggers is Deb Perelman of smitten kitchen. Alex and I got the chance to meet her a little over two years ago at a book signing at Manuel’s Tavern in Atlanta, and I was taken aback at how down to earth and cool she was. I was almost a little worried to meet her since I’d been reading her blog religiously; some people say to never meet your heroes so you won’t be disappointed. I can certainly say that I wasn’t disappointed and that I was so glad that I got to chat with her for just a few minutes as she signed my cookbook.

Deb recently re-posted a recipe for broccoli parmesan fritters on her Facebook page, and I felt like she must have read my mind (or refrigerator). I almost always order the broccoli from our CSA, and I almost always roast it up as a side dish. Why not make it the main event on Meatless Monday?

Deb’s description of her broccoli-dense fritters with a little dose of flour and parmesan was so appealing to me that I knew I had to make the little discs of goodness. I added a little more garlic and parmesan, but mostly because I always add more garlic to recipes because we like it so much. Other than that, I followed the recipe exactly, and I was so happy to do so. I set three fritters on a bed of lightly dressed greens (olive oil & balsamic) for each plate, then topped both plates with a fried egg for protein and deliciousness.

Deb’s recipe is here for your viewing pleasure. Check out her other great stuff, too!

meatless monday: rice and beans and greens

“To hand crafted beers made in local breweries, to yoga, to yogurt, to rice and beans and cheese…”–Rent

Don’t lie–you sang this song in your head when you read this title.

Oh, you didn’t? You mean you didn’t spend your teenage years singing show tunes in your room while other people went to parties? Yeah, me either…carry on, then.

Rice and beans, while a staple of many Latin American and Caribbean diets, is also a go-to for people living la vie boheme, aka ballin’ on a budget. Rice and beans together create a complete protein, meaning that it’s a filling and excellent combination of protein and carbohydrates. Instead of white rice and black beans, I used brown rice and cranberry beans, then added some swiss chard for added vitamins and folic acid. Not pictured: the heavy sprinkle of sharp cheddar on top. Since cheese is optional, that makes this dish vegan, if you’re so inclined. I’m typically not, so I thoroughly enjoyed my creamy, melty cheese mixed in with my rice and beans and greens.

The cranberry beans and swiss chard came from this week’s CSA box. Cranberry beans are also called Berlotti beans or Roman beans, showing their Italian origin. Before they cook, they look like this:

When they cook, however, the speckled, Easter egg quality fades away, leaving an ever so slight pink color. These beans are about the size of pinto beans and have a great nutty flavor. You can use whichever bean you like or have in your pantry, but since I had these fresh beans from a local farm, you know I had to use them–never canned, plus I didn’t have to soak them overnight.

Rice and Beans and Greens

Serves 4-6

2 cups brown rice, dry

1.5 cups fresh, uncooked cranberry beans (or beans of your choice)

4.5 oz. can diced green chiles

4 cups chicken broth (or water or vegetable broth if vegetarian/vegan)

1 tsp. salt

1/2 tsp. white pepper

1 Tbsp. cumin

1 Tbsp. paprika

1/4 tsp. red pepper flakes

1 tsp. chili powder

1/4 tsp. cayenne pepper

1/2 tsp. coriander

1 bunch swiss chard, stems removed, cut into 1/2-inch ribbons

1 tsp. olive oil

3 garlic cloves, minced

shredded cheddar cheese for topping (optional)

Combine rice, beans, chiles, stock, and spices in a rice cooker and cook until done. If you don’t have a rice cooker (and you should–go buy one, they’re cheap), bring ingredients to a boil in a pot, then place the lid on the pot, turn the heat to low, and cook for about 40 minutes.

When the rice and beans are done, heat the tsp. of olive oil in a large pan over medium-high heat, then add the garlic. Next, add the swiss chard and cook for about 1 minute. Next, add the rice and beans and toss with the swiss chard, then smooth over the top of the mixture with a spoon and let cook for about one minute. Stir, then repeat this. Next, plate the rice and beans in a bowl and top with cheese, if desired. Devour.

meatless monday: spaghetti with garlic and oil with asparagus and tomatoes

Comfort food. A big warm bowl of pasta, delicious garlicky oil,a few veggies. It’s a wonderful complement to the mild weather we’ve had the last few days and it is very easy to make. Perfect for a Monday of work, especially the first workday after Springing forward…

This dish is a classic dish with a little fresh twist. Spaghetti olio e aglio is a fairly basic dish that is so easy to make and uses such standard ingredients that it has been dubbed midnight pasta. Typically, you won’t have to make a run to the store to make this supper. I had been wanting to make it ever since we re-watched the movie Chef (something that also led me to make Cubano sandwiches a couple of weeks ago) where Jon Favreau makes this pasta (it seems) for Scarlett Johansson.If you haven’t seen that movie, you should. It is very sweet and the food shots are amazing. It is fascinating to see what directors like Favreau and Joss Weedon do when “taking a break” from their blockbuster films. I guess in this case it has been literally inspiring.

It is amazing what just a few basic ingredients can do to brighten your day.

Spaghetti with garlic and oil with asparagus and tomatoes

1 pound spaghetti
Water and 2 tablespoons salt
8 cloves garlic, finely chopped
1/4 cup olive oil
1 bundle asparagus, chopped
6 Cherry tomatoes, quartered
Pinch red pepper
1/4 cup parmesan
Salt and pepper to finish

Bring water and salt to a boil. Add pasta and cook 9 minutes. Reserve 1 1/2 cups of pasta water before straining.

Heat oil over medium heat. Add the garlic and stir frequently for 4 minutes, until browned around the edges, but not burned. Add the asparagus and toss in the oil. Pour in the pasta water and bring to a boil. Lower to simmer for about 5 minutes as the sauce reduces. Add red pepper flake and a pinch of salt. Add pasta and remove from heat. Toss in the oil until covered. Toss in cheese and tomatoes and let it sit for 5 minutes. Serve in bowls and finish with salt and pepper.

It will be gone soon after.

meatless monday: parsnip souffle

Well, everyone. Tonight was one of those nights. It was one of those nights where the dish just didn’t measure up. Was it good? Yes. Was it attractive? Not really. Most importantly, despite the effort and ingredients, it just did not stand up as a complete dish.

Folks, I made a side that was masquerading as a main. Nonetheless, it is still a savory, tasty souffle that most of you will enjoy. It has the fresh, spicy taste of parsnip, and creaminess of cheese, the texture and protein of souffle, and even an unusual green from the CSA (Sorrel). It was a dish I would be proud to take to a dinner party or serve at a family dinner, even if it was not a full dinner for tonight. Which is to say, I still wanted you to know about it.

Being a souffle, it is mainly a dish of stuff mixed with eggs. The stuff in this case are pureed parsnips, onions, sorrel, and cheese with respective herbs. You can mix this up in numerous ways, including adding spinach, more cheese, other aromatics, or even ham.

Parsnip Souffle (adapted from epicurious.com)

1 pound parsnips, peeled, diced
glug olive oil
Salt, pepper
2 cups water

1/2 onion, frenched
1/2 cup sorrel, chopped
olive oil

1/4 stick butter
1/8 cup olive oil
1/4 cup flour
80z sharp cheddar, grated
Salt, pepper, paprika
1 tsp chopped sage

6 eggs, separated
1/4 tsp cream of tartar

shortening to coat dish

Heat oven to 400. Saute the parsnips in a pan with olive oil and salt and pepper. Heat until it begins to caramelize then pour in water. Stir well then put in oven for 10 minutes. Remove, drain and keep 1 cup of liquid. Puree in food processor. Place mix in fridge.

Heat more oil in a sauce pan and saute the onions. Add the sorrel and saute until wilted. Remove mix from pan and set aside.

Melt butter together with oil and add flour. Whisk together for a few minutes. Add the cooking liquid and continue to whisk for about 3 minutes, until thick as gravy, but smooth. Add the onions, sorrel, parsnip mix (from fridge), cheese and sage and spices. Stir together. Remove from heat.

Mix the egg whites and cream of tarter together at medium high speed of a mixer until stiff peaks form.

Meanwhile, stir the yolks into the parsnip mix. Once the whites and finished, slowly fold them into the parsnip mix. Pour into the shortening coated square dish and bake 35-40 minutes until set and golden brown.

Finish with grated Parmesan or extra cheddar if you choose.

… serve as side.

Eggs

Peaks

Folded together

Ready to go.

 

lunchbox life: kale and white bean enchiladas with goat cheese

This week’s lunch is a great example of a vegetarian high protein meal. From the kale to the white beans to the high fiber and protein tortillas, you’ve got a winner with these enchiladas.

After two weeks of salads, I decided to mix it up this week with a warm and spicy treat. The goat cheese and cilantro add a nice flair to the hearty kale, onion, and bean filling. Speaking of filling, you won’t miss the meat or large amounts of cheese from this meal because the kale and beans will keep you full all afternoon long. Enjoy!

Kale and White Bean Enchiladas with Goat Cheese

1 bunch of kale, stems removed and chopped

1 red onion, peeled, halved, and sliced into thin half moons

1 14 oz. can cannellini beans, drained and rinsed

1 Tbsp. olive oil

1 Tbsp. apple cider vinegar

1 Tbsp. cumin

1 Tbsp. chili powder

1 Tbsp. garlic powder

1 tsp. paprika

1 tsp. cayenne pepper

1 tsp. coriander

1 tsp. salt

1/2 tsp. pepper

10 high fiber, low carb tortillas (I like La Tortilla Factory brand)

19 oz. can enchilada sauce

4 oz. goat cheese

1/3 cup chopped cilantro

Heat the oven to 375 F. In a large pan, heat the olive oil and spices over medium high heat. After about 1 minute, add the sliced red onion and stir to evenly combine. When the spices begin to stick to the bottom of the pan, add the apple cider vinegar to deglaze the pan and scrape up all of the spicy bits on the bottom. Let the onions cook down for about 2 more minutes, then add the kale  and toss to combine. Let the kale cook and wilt for about 2 minutes, then add the beans and toss. Turn off the heat.

In a baking dish, pour half of the enchilada sauce on the bottom. Place the tortillas in the microwave for about 20 minutes to increase pliability, then begin assembling the enchiladas. Scoop about 1/2 cup kale mixture and place in the center of the tortilla. Fold in the left and right sides, then roll up from the bottom to the top. Do this for all ten tortillas and place them close together in the baking dish. Pour the other half of the enchilada sauce over the enchiladas, then use your fingers to pinch off 1 tsp. pieces of goat cheese and evenly distribute them over the enchiladas. Bake for 30 minutes, take out of the oven, add the cilantro, then let cool for about 30 minutes before dividing them up by two in your five containers.

meatless monday: saag paneer

How many people love Indian food? I know I go through fits where I can’t get enough. The delicate flavors matched with spice and fresh vegetables and superbly seasoned meat. Fantastic.

There’s one type of dish that always attracts my attention (whether on the buffet or the menu… yeah, I love an Indian buffet, whatever) and that is Paneer. Paneer is a sort of cottage cheese that’s simple, quick, salty, and gooey. It is usually found in cubes and can (allegedly) be found pre-made at the grocery. I made it fresh this time because I’ve always wanted to make cheese and the grocery didn’t have it. I think I will return to this treat again, maybe get a little more adventurous and make more complicated cheeses.

Saag paneer is a mainstay made with spinach and spices that make for a smooth dish that would almost fit in well on a country buffet. In fact, instead of traditional fenugreek leaves or celery leaves, I threw in some collards. They served mainly to fill out the spinach, but it is fun to know they are there.

All told this was a nice spicy something different for a meatless Monday that I know you will enjoy!

Saag Paneer

2 bunches spinach, chopped
1 bunch baby collards
3 cloves garlic
1/4 cup minced onion
1 tbsp grated ginger
1 tsp cumin
1 tsp turmeric
1/2 tsp coridander
1/2 tsp garam masala
1/2 tsp cayenne pepper
salt and pepper to taste
1/2 cup heavy cream

1/2 gallon whole milk (non-uht)
Juice of one lemon
1 tbsp vinegar
salt to taste

Begin by heating the milk in a large pan. Use a thermometer to make sure you do not overheat. The milk should come to a simmer around 200 degrees and get a little frothy. Remove from heat and add the juice and vinegar. It will begin to curdle right away. Let it sit 10 minutes. Stir to make sure the curds fully separate. Using a colander and cheesecloth, strain the mixture. The curds will stay in the cloth. Lift the curds with the cloth and squeeze to remove excess moisture. Open the cloth pouch and add salt to taste. Wrap again and place on a plate and shape into a loose square. Top with another plate and an addition weight (can, mixing bowl) and sit for 15 minutes minimum. The longer it sits, the denser the cheese will become. If you make ahead you can refrigerate for an even denser cheese.

While the cheese is setting, chop the spinach and collards. Heat a pan with olive oil and add the greens. Pour in about 1/2 cup of water and cover. Cook about 4 minutes and strain. Pulse about 5 good times in a blender or food processor.

In the original pan, heat some oilve oil and add the onion. Cook a few minutes and then add the garlic, turmeric, coriander, garam masala, salt and pepper. Let it simmer for about five minutes. Add the cayenne.

Cut the paneer into cubes. In a separate pan, heat some canola oil and add the cubes. Roll then over a few times to brown slightly.

Then insert into the spice mix.

Finally, add the greens to the pan and stir. Add the cream and cover for 10 minutes or so. Serve with naan or rice.

Easy, flavorful, fresh Indian food at home. Happy Monday!

meatless monday: huevos rancheros with sweet potato cakes

I”ll be honest: I don’t know how, after almost two years of blogging, that neither Alex nor I have done huevos rancheros for Meatless Monday. It’s one of the meatiest meatless meals around! With beans and fried eggs, do you really need chorizo, stewed pork, or chicken? The richness of the egg and robust flavor and texture of the beans provide plenty of protein here, and the sweet potato is a fiber-filled, plant-based carb to round out the meal. Mine disappeared in record time tonight.

I’ve written my recipe to be pretty spicy, so if you’re not into lots of heat in your beans, cut out the cayenne pepper. The natural sweetness of the sweet potato, however, nicely balances the spicy beans. The egg yolk does its part, too. If like me, you like a runny yolk, do that. If you’re not like me, and you like a firm yolk, cook your eggs a little longer. Make it your dish.

Huevos Rancheros with Sweet Potato Cakes

Serves 2; double or triple to accommodate your table

1 medium sweet potato

1 15 oz. can black beans

2 green onions

4 eggs

1/4 cup all purpose flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

1/4 tsp. chili powder

1 Tbsp. olive oil

2 Tbsp. butter, separated

salt and pepper

Heat the oven to 400 F. Wrap the sweet potato in aluminum foil and roast in the oven for one hour. Take it out of the oven and set it aside.

In a small pot, heat the olive oil over medium heat. Thinly slice the green onions, disposing of the bulbs at the bottom. Add half of the green onions to the olive oil, stir, then add the cayenne, chili powder, onion powder, garlic powder, 1/2 tsp. salt, and a few grinds of black pepper. Next, add the black beans, stir, and bring to a simmer.

Go back to the sweet potato. Unwrap the foil and remove the skin of the potato. Dump the flesh of the sweet potato in a small mixing bowl and add 1/8 cup flour (reserve the other 1/8), half of the reserved green onion, 1/2 tsp. salt, and a few grinds of black pepper. Stir to combine. Form four patties from the sweet potato mixture and coat with the remaining flour. Heat 1 Tbsp. butter in a large, flat-bottomed pan. Cook the sweet potato cakes for about 3 minutes on each side, then set aside.

Next, go ahead and begin plating–you’ll want to fry the eggs at the last minute. In two wide bowls, divide the black beans. Stack two sweet potato cakes at the 12 o’clock marker on your bowls.

Heat the remaining butter in another pan over medium heat. In two small bowls, crack two eggs each, being careful not to crack the yolks. You’ll cook two at a time, so when the butter is melted, add one egg bowl (two eggs) to the butter. Top with salt and pepper (chili powder optional), then place a lid on the pan. Cook your eggs to your desired doneness, then slide the two eggs out of the pan and onto your beans. Repeat with the other two eggs. Top each bowl with the remaining green onions. Enjoy!

meatless monday: curried carrot and sweet potato soup, grilled sweet potato bread, Fu ManBrew from Monday Night Brewing

 

Happy New year, everyone! I know more most folks this was the first work day of the year (not for me!), so I wanted to treat you to a nice warm bowl of soup and a crisp, cold beer– the perfect combination for the weather today that looked like a spring day with the cold bite of winter.

The carrot and sweet potato soup here is inspired by the big box we received from The Dirt Farmers. Golden, Purple, and Orange carrots went with half of a giant sweet potato into this soup that was hit with curry flavors to give it a warm, spicy bite. The root veggies were perfect vehicles for the big spices. The other half of the potato made its way into a savory bread similar to banana or zucchini bread, but with a buttery taste (even if no butter was used). By grilling the bread, it became the perfect bread compliment for the spicy soup, with just a little sweetness and nice texture. Avocado provided a nice creamy note to counter the spice as well. The dish was very well balanced.

The Fu ManBrew was perfect compliment. A witbier from Monday Night Brewing, a star of the Peach State Ale Trail, this pairing added some crispness and ginger notes that meshed with curry and ginger flavors of the soup. The complimentary flavors let the beer pick up notes from the soup while being cooling, not jarring. Being a bright, crisp witbier, Fu ManBrew added needed lightness to the meal that would have been very heavy otherwise. I highly recommend it.

Curried Carrot and Sweet Potato Soup

2 teaspoons olive oil
1/2 cup chopped shallots
3 cloves garlic
1/2 large sweet potato, grated
Several sliced peeled carrots (about 2 1/2 cups)
1 tsp grated ginger
2 tsp curry powder (or mix of garam masala, turmeric, fennel, coriander, Cayenne, and pepper)
1 tsp red pepper flake
3 cups vegetable broth
1 dash rice vinegar
1/2 tsp salt
1/4 cup heavy cream

In a large pot, heat the oil over medium heat and saute the shallot and onions about 3 minutes. Add the potato and carrot and saute for about five minutes. Stir in the spices and heat another minute. Pour in the broth and vinegar and bring to a boil. Reduce heat to a simmer and heat another 20 minutes. Blend the mixture with an immersion blender until smooth. Finish by stirring in the cream.

Savory Sweet Potato Bread

1/2 large sweet potato (1 1/4 cups)
3/4 cup flour
3/4 cup whole wheat flour
1 medium shallot
1 clove garlic
Olive oil to saute
1 1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/3 cup suger
1 egg
2/3 cup canola oil
1 avocado
1/4 cup toasted walnuts

Grease a loaf pan and heat oven to 350.

Mix flours, baking soda and powder and salt.

Saute the shallot and garlic in oil for 2-3 minutes, allow to cool. Add to flour mixture

Grate the potato and stir in the egg, sugar and oil. Slowly mix in the flour until well mixed. Pour into the loaf pan and bake for 20 minutes or until a toothpick inserted into the middle can be cleanly removed.

Heat a grill pan over medium high heat.

Slice the loaf into 1/2 slices and place diagonally on the hot grill pan. Grill 4 minutes and rotate 1/4 turn and heat an addition 4 minutes.

Place the grilled bread in a shallow bowl and ladle soup around it. Garnish with sliced avocado and toasted walnuts.

 

Enjoy the warm flavors and happy new year!

 

meatless monday: butternut squash risotto with spinach and root veggies, sage oil

Meatless Monday, we meet again. Sorry for such the long hiatus, folks, but things have been busy. The holidays are when things tend to quiet down at work, and subsequently they allow time for Monday night eats. This one goes out to the dirt farmer again and the farms they pull from. A remaining turnip from the box serves as the heart of this dish and with the right seasoning and temperature can almost make you believe you’re eating fish. It is also an ode to a dinner we had at Natalia’s over the weekend where a friend of ours could not stop talking about risotto. It made me realize that I haven’t made risotto since the first time I wrote for The Telegraph,but that I still had a fair amount of Arborio in the pantry. So, here is to the last week of fall, to local farmers and colorful plates (raises bourbon) and to you guys who love to read about eating. Happy Holidays!

Butternut squash risotto
1 butternut squash, halfed
1 1/2 cup arborio rice
32 oz vegetable broth
1/2 sweet onion, finely chopped
1/2 cup white wine
1/4 cup olive oil
3 cloves garlic, pressed
1/4 cup Parmesan, grated
salt and pepper to taste

Begin by roasting the squash at 425. Top the halves with a little salt before putting in the oven.

Risotto has been written about here several times and follows a pretty normal process, Heat the oil to medium, add the onions and garlic and sweat for 8-10 min. Add the rice and toast about 4 mins. Heat the broth in a separate pan. Add the wine and stir until it evaporates. Slowly add the broth a couple of ladles at a time and stir until absorbed. Continue until all broth is in and the rice is tender. Once the broth is in, it is time to add the “flavor”. Remove the squash from the oven and spoon one half into a food processor and puree. Add the cheese to the rice and then the puree and stir.

While working on the the risotto, make the veggies.

10 sage leaves
1/4 cup olive oil
1 turnip, diced
4 carrots, sliced with a peeler
1/2 bulb garlic, roasted
remaining half of squash, diced.
1 bunch spinach

Heat the oil over medium high and fry the sage leaves about 4 minutes. Simmer 10 minutes and pour out and puree in the food processor. Pour 1/4 of the mix back into the pan and heat to medium. Add the roasted garlic, then the turnips and carrots. Cover and heat 10 minutes. Stir in the spinach to wilt and add the squash.

Plate the dish by placing risotto into bowls and layering the veggies. Finish with the reserved oil and sea salt. Enjoy!

‘