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.

Roast squash, onion, and rosemary

Add figs and roast a bit longer

Massage raw kale w/ olive oil

Gobble and OINK!