Trying to use up the last of the produce I have in my fridge before we go out to the markets again this weekend. Unless I’m throwing a dinner party, I don’t have meals planned out in advance. I usually open my pantry and my fridge and make something on the fly. Before you start thinking I’m some kind of Iron Chef, let me be clear – I’m not whipping up culinary masterpieces! When I say ‘on the fly,’ I’m talking spaghetti aglio, olio e peperoncino, rice and egg, pasta with tuna, lemon and parsley, poor man’s bibimbop (rice, stir fried carrots and scallions in sesame oil, can tuna, fried egg, with bibimbop sauce) …very simple and easy dishes. In order to do that, I pretty much keep these items in stock – onions (scallions, shallots, anything in the onion family), garlic, parsley, carrots, lemon, can tuna, eggs, pasta and rice.

So from the weekend’s shop, we still have chanterelle mushrooms, broccoli rabe and a few cherry tomatoes left. What could we make…what could we make…Got it! Today’s menu will be mushroom crostini and pasta with tomatoes and broccoli rabe.

chantarelle crostini

Clean the chanterelles with a pastry brush, then cut them into smaller pieces. Saute some minced shallots and garlic with olive oil in a pan, toss in the chanterelles with butter, thyme and salt and roast them in the oven. (400F for about 7 minutes)

cime di rapa

 

Orecchiette con pomodoro e cime di rapa (Orecchiette pasta with tomato and broccoli rabe) is one of my favorite pasta dishes. It tastes just like ‘Italy’ to me. Saute garlic and diced tomatoes (I only had 4 cherry tomatoes left, that’s why the sauce looks so thin) with olive oil in a pan. Boil a large pot of salted water. Cook orecchiette pasta according to package directions – halfway through the cooking time add in the broccoli rabe to the pot. Drain and toss into the tomato sauce. Sprinkle some chili flakes and you’re ready to plate.

I’ve been trying to eat light lately, probably because I feel guilty eating so much clafoutis! (I’m making another cherry and grape clafoutis this weekend for my nephew’s third birthday!) Now if only I could get myself back to the gym…

3 comments on “simple ingredients for lunch”

  1. From one “foodie” to another, I love that you are using the ingredients you already have in the cupboard to create dishes on the spot. I’m looking forward to what you will put up next. BTW, I had an opportunity to taste your black currant scones at Sook’s one time, I was very impressed 🙂
    I hope you will post the scone recipe soon. I’d love to serve that up with some of my teas.

  2. Hi Amy! Are your teas, ATeaCo? Sook gifted us some of your teas (Irish breakfast, Rose Sencha and Stress Blocker Herbal) a while back. We would always have a hot cuppa after work and I remember enjoying them very much. I’m glad you liked the scones. Every year, Kevin and I pick a day and bake several batches of scones to deliver to friends and family in the area – will have to write a post about them soon. Thanks for taking the time to read our blog and hope you subscribe for updates! 🙂

Leave a Reply