Using up everything in your fridge

What happens when you have… broccoli, fresh dill, fresh cilantro, tomatoes, bell peppers, arugula, spring onions, and avocado that are all threatening to ‘get funky’ simultaneously? You make this delicious plate of veggies! Robbert assembled this tonight from everything that was (remotely) edible in our fridge. I would even go so far as to make this combination again on purpose! All ingredients with a * were the ingredients that desperately needed immediate consumption…

Items on the plate include:
Leftover heaven

  • Stir-fried veggies (1)
  • Sliced avocado (2)
  • Black bean burger (3)
  • Roasted potatoes with dill (4)
  • Roasted tomato over arugula (5)

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(iix) Preheat the oven to 220°C (or 425°F).

(1) Stir-fried veggies ingredients:

  • *1 head of broccoli, sliced, steamed for 5 minutes
  • *2 bell peppers, sliced
  • *2 spring onions, sliced
  • 2 cloves of garlic
  • *Few sprigs of fresh dill
  • 2 tablespoons of olive oil
  • Salt to taste

Preparation: Fry spring onions in olive oil. Add garlic and salt. Add bell peppers, saute until soft. Finally add broccoli & dill and saute until broccoli is soft. DONE!

(2) Slice avocado: slice an *avocado

(3) Black bean burger

  • 1 can black beans, drained and rinsed
  • *1 spring onion
  • *1 bell pepper
  • *handful cilantro
  • 2 tsp garlic powder
  • 1 tsp salt
  • breadcrumbs (omit this for gluten free! you can also roll in flaxseeds- delicious as well!)

Preparation: In a food processor or emulsion blender, combine the black beans, cilantro, spring onion, bell pepper, garlic powder and salt. Shape the ‘dough’ into three or four burgers. Roll in breadcrumbs. (If the mixture is too wet, put some breadcrumbs in the dough itself.) Put the burgers in the preheated oven for about 10 minutes, flip burgers, then put back in the oven for another 10 minutes.

(4) Roasted potatoes with dill

  • 1 pound sliced potatoes
  • 2 tbsp olive oil
  • Salt to taste
  • *handful of fresh dill

Preparation: Toss potatoes, olive oil and salt. Place in pre-heated oven for 20 minutes. Take out and toss with the fresh dill. Put back in the oven for another 20 minutes.

(5) Roasted tomato over arugula

  • *Handful fresh arugula
  • *2 tomatoes

Preparation: Put the tomatoes in the preheated oven next to the burgers or in their own private tray (if you have the space). Bake for 20 minutes. Place over a bed of arugula.

BAM! Everything in the fridge? USED UP! What kind of fancy dinners have you concocted from almost-dead ingredients?

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Legume Salad with Mustard-Fig Dressing

This dressing will really knock your socks off.

Ingredients:

  • 1/4 cup fig jam
  • 1/4 cup yellow French mustard
  • 1/4 cup seed-y mustard
  • 1/8 cup olive oil
  • sprinkle salt
  • Mustard Fig Dressing Ingredients1 can lentils, drained & rinsed
  • 1 can black beans, drained & rinsed
  • 250g cherry tomatoes, chopped in fours
  • 1/2 red onion, chopped into small pieces
  • 1 peeled carrot, sliced
  • 1/2 cup green olives stuffed with garlic, sliced
  • Spinach
  • Arugula

Preparation:

  1. For the dressing: whisk together the jam, mustards, olive oil & salt. 
  2. Combine lentils, beans, tomatoes, onion, carrot, & olives in a big bowl.
  3. Put down a bed of spinach & arugula in your serving bowls. Scoop legume & veggie mixture onto the spinach/arugula. Top with a few spoonfuls of dressing & mix up. You can directly mix everything together in a big bowl, but if you want to keep the ingredients fresh & crisp, I suggest keeping the dressing/legume&veggies/spinach apart.

Salad Components