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
- kale leaves, stripped from center stem and chopped
- raw pumpkin seeds
- fresh basil leaves, cut into strips
- Microwave unhusked ears of corn or steam husked ears of corn, about 3 minutes. Cut kernels from cobs.
- 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.
- Stir in tomatoes and sprinkle with salt. Cover and bring to a simmer.
- 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.