by Janneke Verheij
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Photo by Janneke Verheij
Janneke Verheij's Notes:
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1/2 pound
chestnut mushrooms
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1/2 pound
pumpkin (butternut squash)
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4
plum tomatoes
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1/4 pound
baby Spinach
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5
garlic cloves
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3
thyme twigs
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1
cinnamon stick
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handfuls
toasted walnuts
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balsamico
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Cut the tomatoes in 4 to 6 parts and put them on a baking tray. Drizzle with olive oil, balsamico, garlic (1), pepper and salt and put them in the oven until they lost enough water. It can take up to 2 hours, depending on how dry you like them. I just put them on the bottom on the oven and use the oven also to make the pumpkin, just turn the heat down again to 300F when the pumpkin is ready.
Ask the hotline about this step!Cut the pumpkin in cubes, you can leave the skin on, transfer to a baking tray, drizzle with olive oil and season with pepper and salt. Bake them on 400F until soft.
Ask the hotline about this step!Cut the garlic not to small. Warm a thin layer of oil in a pan and add the garlic, thyme, pepper, salt and a cinnamon stick. If the mushrooms are small just add them whole, very big ones cut in two. Let them stand on a middle high fire for a couple of minutes, now throw them over and leave until soft.
Ask the hotline about this step!Wash the spinach and put in a bowl. When the mushrooms, pumpkin and tomatoes are ready, add them to the spinach.
Ask the hotline about this step!I used the garlic and oil from the pan to make my dressing. Poor it in a jar and add a tablespoon of balsamico, ½ teaspoon of honey and pepper and salt to taste. Shake it together, taste, and when satisfied, poor over the salad. Top of with the toasted walnuts.
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
good recipe I will try