I don’t know what to call my Dark Days Challenge meal #4.

I had a bunch of disparate items in my refrigerator with no foraging trips to find something to tie them all together. Saturday was Christmas and the Farmers Market was closed. So I made this:

My nameless dish was constituted and sourced as follows:

• cabbage wedges (from Sport Hill Farm), roasted with pancetta (from Rowland Farm via Butcher’s Best) and a little olive oil based on this recipe. She was absolutely right—The high-heat roasting gets rid of any cabbage funk and makes the cabbage sweet and flavorful.
• covered with roasted beets (from Riverbank Farm) following this distantly inspired method. I usually toss them with olive oil, salt and pepper and wrap them in foil to roast them, but I liked the oil-free idea (since I already had the oil and pancetta thing going on with the cabbage). Thanks Anita—it worked out really well.
• covered with homemade ricotta (using Stone Wall dairy raw milk), following the Cheese Queens instructions. I let mine drain a little longer than usual so I could “crumble” it on my creation. (H/T to Kaela for reminding me how simple this exquisite pleasure is to make.)
• topped off with that pancetta.

Any ideas about what I could call this?