Name: The Wandering Spatula
Ingredients: 1-2 tablespoons extra-virgin olive oil, plus more for drizzling (from our honeymoon in Italy); 1/4 - 1/2 cup Kettle potato chips (it called for bread crumbs, but we didn't have that, and to be honest I don't like potato chips, but Les does. So we have them and it worked really well in this recipe.); 2 ounces bacon (from GHF), cut into 1/4-inch pieces; 1/2 onion + 1 shallot, thinly sliced (from Madison's - Findlay Market); Kosher salt; 1/2 pound baby turnip greens (it said to cut center ribs and stems removed, but that just seems wasteful especially since baby turnip green stems are not really hard), leaves cut crosswise into 1/2-inch strips (about 6 cups from GHF); 2 garlic cloves, thinly sliced (from our garden); 1/2 teaspoon of crushed red pepper flakes; 1/8 teaspoon freshly grated nutmeg; 2 pounds red potatoes, cut into 2-inch chunks; 1/2 large spaghetti squash; 1 cup + 2 tablespoons grated cheddar cheese; Freshly ground black pepper; 5 tablespoons butter; 1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped (we used 1/2 lb shiitake and 3/4 lb crimini); 1/2 cup chopped shallots (about 2 large); 2 garlic cloves, chopped; 1 3/4 teaspoons curry powder (we used Madras curry from Colonel De at Findlay Market); 1/2 teaspoon ground cumin; 1 cup roasted salted cashews (ours were salted); 2 tablespoons olive oil; 2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil) (We used thyme and tarragon); Fresh parsley or basil sprigs (optional) (we didn't use); 1 French-bread baguette, cut into 1/2-inch-thick slices, toasted (We used crackers and homemade whole wheat bread.)