I was so excited that my cousin dropped by after work tonight, and I wanted to make us a nice dinner. Our last CSA share was almost three weeks ago, and I haven’t been shopping since we returned from a long weekend away, so our kitchen stocks are sadly low (CSA share comes tomorrow, yay!). This was an evening where I needed to rely on my pantry and the pantry really delivered. I had a few of the right things and was able to create something delicious from nothing.
Revived Celery Salad
I didn’t have any fresh greens except for a bit of soggy celery and a some parsley leftover from New Year’s Eve. To firm up the soggy celery, I just soaked it in cold water for 10 minutes (I use this trick for limp salad as well). Then, I tossed the chopped celery with a can of chickpeas, some pickled red onions* (also leftover from New Year’s Eve), chopped parsley, extra virgin olive oil, red wine vinegar, salt and pepper.
Garlicky Green Orzo
This is simply my type of pasta: garlic, olive oil and Parmigiano, with some frozen vegetables that I always have on hand thrown in for good measure.
- Orzo (any pasta will do)
- Frozen peas
- Frozen spinach
- Parmigiano Reggiano
- Extra Virgin Olive Oil
- Cook pasta according to the package.
- Sauté garlic in oil in a large pan, after a few minutes, add cooked orzo, peas, spinach and toss. Season with salt and pepper. Toss with cheese.
*Pickled red onions from Thomas Keller, Ad Hoc at Home. Boil 1.5 cups red wine vinegar, 3/4 cup sugar. Pour over 2 sliced red onions in a quart jar. Cover for at least 24 hours, and up to a month.
5 thoughts on “The Pantry Pulls Through (Again)”
I love when dishes made entirely out of “what the heck do we have left in the pantry?” come out so well! Great job.
Amazing! Somethin outta nuthin!
Can’t wait to see what you make for the CanJam!
I found pickled red onions, yay! I know they’re easy, its just that all the recipes I have are for canning, so they are in quantity. And what is the CanJam? I like to can!
Hi Kate! You can make pickled red onions in a small quantity (a quart jar), not process them, and just keep them in the fridge. They can keep for a loooong time, but I tend to eat mine with a fork. Brine….Yummm. Tigress’ Can Jam is a canning event taking place this whole year. There is a monthly ingredient, and all participants can/preserve it. Check out more details here: http://tinyurl.com/canjam