It's the new year and I feel as if resolutions are in the air. Desires to be a better worker, eat better, exercise more, get to sleep by midnight each night, etc. I don't really believe in New Year's resolutions. If I'm going to make a goal or change, no point of waiting for January first to start. Plus there is the whole stigma of resolutions being a promise to yourself you forget about by that third week of January when the holidays have officially worn off. I am a fan of short, attainable goals. One of which is spinach week. Holidays equal binging which means feeling so unbelievably gross from those extra tamales and Mom's piles of cookies which somehow only got bigger with each day. So, to counter it, I decided I needed to get back in my kitchen and begin week of spinach. A challenge not just in eating, but also in photography, to keep me photographing daily and keep pushing myself in food photography. The rules are simple. Everything I eat has to involve spinach one way or another and I have to photograph it all. And so, let the spinach overload begin. First up: A Squash and Apple Hash. One of my favorite brunch meals, slightly too hardy for me for breakfast, but still too similar to breakfast for lunch. And so, brunch would be perfectly suitable.
Half a red onion
3 strips of bacon
3 garlic cloves
1 cup potatoes (I used fingerling for the added color)
1 cup winter squash (butternut, hubbard, pumpkin, whatever you have)
1 green apple
1 spring of rosemary
2 cups fresh spinach
salt and pepper to taste
Place the bacon in a skillet and cook until done but not too crispy. Let sit on paper towels on a separate plate. Chop up the red onion into slices and caramelize in the bacon fat. Cut the squash and potatoes into cubes and cook along with the chopped garlic and rosemary until soft with the caramelized onions. Add the apple, cut into bite sized pieces and the bacon torn into smaller pieces. Allow the flavors to get to know one another and throw in the spinach until it wilts, add salt and pepper to taste while cooking the eggs over easy. Serve in two plates with the egg on top.
Total time: 20 minutes. Serves two.