With grocery trips getting stressful and fraught, we all try to play ingredient Tetris with whatever we have at home. Our vegetable inventory has dwindled, and even though we have a delivery coming from our friends at Albert & Eve on Tuesday, a shopping trip soon seems inevitable.
In the meantime, I’m doing some fridge archaeology, finding some cool things in jars and some nice frozen vegetables to use. Some of what I found was disturbing and unidentifiable to the point that it reminded me of the great Faith Petric’s When Did We Have Sauerkraut? but some was useful. It’s a good exercise to see how I can optimally use my leftovers to feed my family tasty and nutritious meals. It helps to have the magical Nama Shoyu Ginger Sauce on hand–instant salad joy.
The salad on the right was made on Friday, when we were a bit more flush on ingredients. The main ingredient is a packet of frozen peas. To that I added leftover quinoa, leftover Brussel sprouts, radishes, tomatoes, some herbs, spring onions (I dig the green parts), and mushrooms.
By the time this morning rolled in, things were a bit tighter, so I used cannellini beans, celery, tomatoes, celery, olives from a jar (shudder! they are horrible! I hope the sauce masks their awfulness), and the white part of the spring onion.
We’re so lucky to have even the ingredients we have! Vegetable drawer is empty now, but we still have oranges in a basket and dry grains and beans in the pantry. How’s your food Tetris going?
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