Hunting and gathering in my kitchen

Cooking from my fridge and pantry gets my creativity pumping, especially because foraging helps to make space for my Sunday trip to the farmers’ market. Here’s what I found.

Kale, corn, and tomato sauté

A mélange like this is a great time to use leftover sauces and dips. I added a few remaining marinated artichokes and the last of some roasted red pepper spread to this one when I stirred in the tomatoes. Serve over brown rice or pasta.

  • ears of corn
  • olive oil
  • onion, chopped
  • mushrooms, chopped
  • jalapeño or Fresno chiles, chopped
  • large tomatoes, chopped
  • cherry tomatoes, halved
  • salt
  • kale leaves, stripped from center stem and chopped
  • raw pumpkin seeds
  • fresh basil leaves, cut into strips
  1. Microwave unhusked ears of corn or steam husked ears of corn, about 3 minutes. Cut kernels from cobs.
  2. Heat oil in a pan over medium-high heat. Add onion, mushrooms, chiles, and corn. Cover and cook until browned bits form on the bottom of the pan.
  3. Stir in tomatoes and sprinkle with salt. Cover and bring to a simmer.
  4. Add kale and stir continuously until kale is cooked the way you like. Add pumpkin seeds. Season to taste with salt and pepper. Stir in basil and serve.

2 thoughts on “Hunting and gathering in my kitchen

  1. What a great recipe — it’s a great way to stir up something tasty — I like the idea of adding in the fresh corn and the pumpkin seeds — I love crunchy things! (Reading your title, “Hunting and Gathering,” reminded me of the “hunting” I seem to be doing every day now in my kitchen — I’m afflicted with pantry moths and keep having to go on major hunting expeditions to eradicate them!)



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