AND A SHOT OF ROASTED TOMATOES TO SEAL IN MY SUMMER MEMORIES
I’ve made the mistake all too often, as I’m sure many have, of buying too much produce at the grocery store under the influence of retail therapy and kitchen-cooking optimism, only to forget about those very vegetables the moment they get pushed to the back of the fridge behind the rest of those colorful things I mounded up in the buggy. Well the weekends are good times to remedy the problem facing you and those soon-to-be shriveled ingredients.
I’ve mentioned before that a lot of the recipes we make are inspired by us just looking into the fridge and cabinets and asking “…what do we want to eat?” And then we grab whatever wins the race in our heads. Then we proceed to create a recipe. Well, same thing happened here. I had a carton of mushrooms I had no idea were even in there! But soon they flourished in this easy, quick, and yummy Asian-inspired summer pasta!
Something I’ve started doing recently and that also may also help those of you who encounter the same overstock issue:
KITCHEN TIP – When you’re ready to cook, pull out one of each produce you have in the fridge, and lay them out on the counter. Pick two, three, or even four of those ingredients that pair well together. Then decide on a grain you want those ingredients to be on or over. Proceed from there. This approach ensures your meals are built around the produce you need to cycle through and not around the non-perishables that will survive for much longer.