To be a Cliche: A Bowl of Stuff for Dinner

It's been a while, but when I told my husband I'd be making a "bowl of stuff" for dinner I knew I'd be chastised. It's sort of my go to dinner. I love the freedom of it. It's just so much stuff! In a bowl! It's all together and magically, it always tastes good.

I've been heavy into Bon Appetit lately (uuuuuuh the magazine not the phrench phrase), and they just came out with a new podcast that I'm enjoying. In the third episode, they were talking about getting healthy for the new year, and had Gerardo Gonzalez of El Rey (a new NYC restaurant I've been hearing oodles about) to talk about things. I don't remember him using the words "bowl of stuff" specifically, but he definitely alluded to the notion of a million flavors in a bowl topped with an egg. I felt vindicated.

For tonight's version?

Faro cooked in bone broth (I followed the instructions on the bag: GENIUS! I love the TOOTHSOMEness of faro! I love the word toothsome, a bazillion times a minute.)
Feta (cheese)
Garlicky lemon spinach (below)
Caramelized onions (Instead of brown sugar I used Turkish honey from TJs. I also burned them accidentally because I was busy telling my husband stupid stories. I actually thought it added a nice charred flavor.)
Roasted Harissa Brussels (below, below) 
Pecans (crunched up)
Poachie (cause ain't no bowl of stuff finished without an egg on top!!!!!!!)

is it me? or is a perfectly runny yolk the most beautiful thing in the world?

Garlicky Lemon Spinach*
This recipe is not scientific. The main point is to not get the heat up too high on the garlic at the beginning and to watch the amount of liquid once you've lemoned the spinooch. A lot of heat is burned garlic & spinach: lousy! Not enough heat is soggy spinooch: wuh-wuh.

Sliver up 2 cloves of garlic
Cut a lemon in half
Heat a large-ish pan to medium heat
Put some oil in it
Put the garlic in there with some salt & pepper
Wait for the garlic to become fragrant
Put a bag of spinach in the pan
Let it sit there for a minute
Stir it around & make sure to get the garlic intermixed with the leaves
The spinach will start to wilt a bit
Add some squirts of the lemon (squirts! what a word)
Keep stirring the spinach
Add more S&P
If you're noticing quite a bit of liquid, you might like to turn up the heat
Cook it until the spinach has become a million times smaller.

*please use your discretion. you might need more/less garlic & lemon depending on the size of the bag/the amount of spinach you've eaten earlier in the week

Roasted Harissa Brussels Sprouts
Heat the oven to 400
Cut a bunch of brussels sprouts into quarters
Make small chops of 1/2 yellow onion
Put the brussels & onions on a cookie sheet (that has edges)
Drizzle them with oil, salt & pepper, a little cayenne
Roast for 20-ish minutes, until they are getting brown (the FULLER the cookie sheet the more moisture that will circulate in the oven thereby making the browning process longer. did you know?!)
Once they're beginning to get their brown on, throw on some harissa. Slop it on there! Enough so all the guys are coated.
Then roast another 10ish minutes. Til the guys look nice. Til you're like: "guyssssssssssssss you didn't have to get all dressed in your red suit for ME." But they did. So, thank them.