Corn Roti with Roasted Rutabaga, Basil Hummus and Micro-Greens

Freshly milled flint corn and Maine-grown wheat in an easy Indian skillet pancake: roti, with a creamy hummus made with basil chutney, roasted rutabaga, and a fresh mix of micro-greens<br /><br />

Vegetables:  Brassica Micro-greens [Duck Hollow Farm, Sherborn,MA]; Basil [Vanguarden Farm,Dover,

 MA]  Rutabaga [Brookford Farm, Caterbury, NH]<br /><br />

Legume: Cannelini Beans [Baer’s Best Beans, S. Berwick, ME]<br /><br />

Grain: Floriani Flint Corn [Vanguarden Farm, Dover, MA]; Spelt Flour [Maine Grains, Skowhegan, ME] <br /><br />

Spice: Turmeric; Fennel, Fenugreek; Mustard Seed; Olive Oil; Lemon<br /><br />

Contains: Wheat<br /><br />

Vegan<br /><br />

Prep Time: 20 min<br /><br />

Tools: Cast iron skillet; stovetop