So last night I made a thing out of some random stuff in my fridge and it was way better than it had any right to be, and I am definitely going to make this part of our meal rotation. I forgot to take a photo and it was not particularly attractive anyway, so please gaze upon Mads-as-Hannibal holding court at his dining table, and pretend.

A Perfect Bowl of Autumnal Slop

-Dice up two sweet potatoes and toss with some olive oil and whatever seasonings you usually reach for. I used s+p, herbs de Provence, garlic powder, and smoked paprika. Roast in 425 ° oven until they are as done as you like.
-Separately in a pan, sauté some sliced sausages (I used two Field Roast apple-sage fake sausage), until it’s browned; set aside.
-In the same pan, sauté sliced leeks (1-2) for a minute or two, add a small container of sliced portabella mushrooms, stir in s+p to taste, let it cook down a bit. Splash in some sherry or vermouth or whatever you have on hand.
-Throw in a handful of chopped spinach, let it wilt. Toss sausages back in.
-Splash in some heavy cream (totally optional, we just happened to have on hand that we’ve been adding to everything, just to use it up.)

Divide roasted potatoes between two bowls. Top with the sauteed autumnal veggie matter. Garnish with crumbled bleu cheese (optional, but we had a tiny wedge left over from our curdbox)

Like I said, this was way better than the sum of its parts and definitely better than it sounds on paper! A perfect (sloppy) bowl of autumnal comfort.

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