COOKING WITH WHAT YOU HAVE

Especially when the garden begins producing I practice what I call, Cooking With What You Have.  On Sunday there were several things available, but not a whole lot of any one thing, so I made "Kale Plus"--something original.  Here's the recipe (if that's what you can call it.)

KALE PLUS

All ingredients freshly picked, washed and chopped:
Kale
Swiss Chard
Celery
Mushrooms
Zucchini
Sweet Potato
Green and regular onion
Broccoli
Red and Green Peppers
shredded Carrot

Additional:
crushed garlic
oregano
basil
fresh Rosemary leaves
salt and pepper

Heat some canola oil and sesame oil in a heavy pot.  Add the cubed sweet potato and cook until softened.  Cook the kale in another heavy pot with a little chicken bouillon.  When the kale is wilted add the other ingredients.  Add the cooked sweet potato and some precooked rice for volume.  Serve hot.  Top with chopped tomato, diced avocado and some dollops of sour cream.

This was delicious and well worth repeating.  The ingredients could vary with what ever is available.

Here's what is in the oven right now:

I had bought two medium sized sweet potatoes at the end of last week.  The first one went into the Kale Plus.  Tonight I peeled and sliced the other sweet potato and added some cut up fresh pineapple, some broken pecans and some real Maple Syrup.  I'm figuring about 45 minutes at 350º should do it.

The rest of dinner: steamed cauliflower and grilled pork medallions.  I hope it turns out well!

P.S.  I usually have some cooked rice in the freezer for a quick dish.  See Alton Brown's Baked Brown Rice.