Ingredients
1/2 cup of microgreens or herbs
1 tablespoon red wine vinegar
1 tablespoon parsley, finely chopped
2 slices of stale gluten-free bread
2 canned sardines (packed in olive oil), middle spine removed
1/2 teaspoon sumac (optional)
1/2 teaspoon hot paprika or piment d’Espelette (use more or less depending how much heat you like)
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
4 tablespoons olive oil, divided
1/2 red onion, largely diced
2 cloves garlic
1/2 acorn or kabocha squash, seeds removed and sliced (peeled or unpeeled)
1 bay leaf
1 garlic head, cut in half crosswise
1 cup dried cannellini beans
Step by step
Place the dried beans in a KitchenAid® 7-Ply 3.0-Quart Low Casserole with Lid. Cover with water. Cover with the lid and refrigerate overnight.
Add a bay leaf and garlic head to the Low Casserole with beans. Add more water if necessary. We need the beans to be covered by 1″ of water. Bring the liquid to a boil over medium heat. Reduce heat to low and simmer the beans for an hour or until tender, but not mushy. Drain the beans. Discard the bay leaf and garlic.
Preheat the KitchenAid® Single Wall Oven to 400°F. Toss the squash, garlic clove, red onion, 3 tablespoons olive oil, sea salt, black pepper, cumin, paprika, and sumac together on a KitchenAid® Jelly Roll Pan. Roast the squash for 40 minutes or until tender and caramelized.
Place the bread in a KitchenAid® Pro Line® Series 16-Cup Food Processor and pulse until you have chunky breadcrumbs. In a KitchenAid® 10″ Skillet, heat the remaining olive oil over medium heat. Add the sardines or anchovy paste and cook for a minute until it crumbles into the olive oil. Add the breadcrumbs and toss to coat in the oil. Cook until slightly toasted, about 2 minutes. Add the parsley, toss, and set aside.
Transfer the squash and roasted garlic and onion to a platter. Top with beans, breadcrumbs, vinegar, and microgreens. Toss and serve lukewarm or room temperature.