Ham Sandwich Indicted!

We're continuing on in our series of how to use all those veggies that seem to be procreating in your fridge while you're at work. This week, I found a way to use a whole bag of greens and three of the acorn/carnival squashes that have taken up residence on my kitchen table. Using some turnip greens, hot Italian sausage, risotto, and chopped, dried figs, I created a stuffing for the squashes. The spiciness of the sausage played nicely with the sweetness of the squash and figs. Serve this with a simply dressed salad and it would make a nice dinner. This recipe came together pretty quickly--good for a weeknight--but it is one of those multiple dish projects: You can basically do a lot of things at once, and I think it took about an hour and a half from start to finish. Here's how it breaks down: Ingredients : 3 small to medium acorn or carnival squash, sliced in half from top to bottom 1/2 pound hot (or mild, if that's your thing) Italian sausage 1/2 or so (a bag fu

It apparently was a good year for greens in central Ohio. I say this because every Saturday for the last several weeks (months?) my farmers at the markets have bestowed upon me giant plastic bags of leafy veggies. For a few weeks, it was swiss chard and kale, but we've been transitioning to the tops of turnips as of late. I'm pretty confident that I've consumed more greens in the last 3-4 months than I did in my entire 31 years prior to this summer/fall. Thankfully, they are delicious, incredibly good for you, and amenable to a variety of treatments; to (badly) paraphrase Gordon Gecko, green is good. It's hard to beat my preferred way to eat greens: fry up some chopped bacon, saute some diced onions and garlic in the accumulated bacon fat, add the greens and cook until wilted. Salt, pepper, maybe some hot pepper flakes. Done. Add some soy sauce/ginger if you're feeling Asian. Lately, though, I've grown weary (heresy, I know) of my traditional treatment an