This recipe was an experiment in, “use up all the items in my fridge.” OR my own little personal Iron Chef challenge.
It was the end of the week, I hadn’t been to the market or farm stand since Monday and I had a random ‘hodge podge’ of ingredients. In the spirit of Tim Gunn, I just had to, “make it work.” Well work it did.
My fridge had left over chopped onion (I always chop more than I need, chop once and use it as many times as you can) 1/2 a chopped butternut squash, some figs that had a few hours of life left, fresh rosemary and a gorgeous organic pork chop from Oink and Gobble farm in upstate New York (am I supposed to resist something that is called oink and gobble, come on!) And a small hunk of Gorgonzola Dulce, one of the best cheese treats on the planet.
This little masterpiece was born, the cheese is absolutely optional, but boy was it a tasty addition. Oh, one very important note, I had some leftover extravaganza the next day so I threw it in a saute pan w/ 1/2 tbsp of coconut oil…OMG! I don’t know which version I like better… so always make extra so you can have glorious left overs the next day.
Massage raw kale w/ olive oil
- 1 head of kale, leaves stripped from stem and chopped into bite size pieces
- ½ large butternut squash, peeled and chopped into 1 inch cubes
- ½ medium onion, chopped
- 2 sprigs of rosemary
- 12 medium figs, sliced in half
- 3 tablespoons of olive oil
- ½ teaspoon of cayenne pepper
- ½ teaspoon of sea salt
- ¼ teaspoon of black pepper
- 1 teaspoon of coconut palm sugar
- 1 tablespoon of pomegranate balsamic vinegar
- fig balsamic or regular balsamic will work but pomegranate is the best for this recipe
- 3 tablespoons of gorgonzola dulce *optional
- Preheat oven to 425°
- Place butternut squash, onion, rosemary on baking sheet
- Toss w/ 2 tbsp olive oil, cayenne, salt and pepper
- Roast in oven for 25 minutes (tossing once during roasting)
- Remove from oven, place figs on cookie sheet with squash/onion mixture, sprinkle coconut palm sugar over figs.
- Return to oven and roast for an additional 10 minutes.
- In the meantime, massage raw kale w/ 1 tbsp olive oil. Really give the kale some love. Allow to sit for 20 minutes
- Add squash, fig mixture (discard large rosemary sprigs) to massaged kale. Toss well to combine
- Add pomegranate balsamic vinegar to salad. Gently toss.
- Arrange on plate w/ a few blubs (that is a technical term) of Gorgonzola Dulce
- (Optional) I also topped with perfectly grilled Oink and Gobble Farms pork chop
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