Peas, beans, and green garbanzos, please! We doused our potatoes in confit shallots, which were cooked with chilis until tender and soft. Greens are in there because trust us, we know you all love the crispy, leafy, good stuff. This mint-honey whipped ricotta is to-die-for, and would taste amaze-balls on a piece of toast. Or as a giant dollap in your bowl. It’s really up to you, because it’s your bowl, and you are the master of this bowl-universe.
P.S. We’re doin’ something a little different to spice up this week. Post a pic of dinner tonight with the hashtag #wecolove and tag @wecohospitality for a chance to have tonight’s bill *poof* disappear!
Total prep time: 1 minutes
What’s in your bag:
- A big bowl of legumes, field greens and potatoes
- Ricotta
What you’ll need from home:
- A mixing bowl
- S+P
How to prep:
- Toss everything in a mixing bowl.
- Mix in the whipped ricotta so it semi-coats all the veggies.
- Give it a season with s+p, and dig in!
That’s it! Dinner solved, dinner served. #weareWECO
