Spring is officially here and we all know what that means. Even though New Yorkers are all still bundled in winter jackets today, our minds have moved on to spring cleaning and summer planning. That usually means purging old clothes, scrubbing the crevices of your apartment, and clearing out the old by burning lots of sage and palo santo. It’s also the best time to get into the crevices of your pantry and see what gems you have hanging out in there!
I’ve been on the KonMari train for almost a year now and have sent bags and bags of clothes to ThredUp and have become an expert folder (KonMari peeps, you know what I mean) but my kitchen is where things can pile up. After months of recipe testing for the book, I have the most beautiful, random assortment of leftover ingredients in completely odd amounts. The beauty of it is that it forces me to get creative and come up with dishes I never would have otherwise. Naturally, I was so in when my friend Phoebe asked me to join her #SpringPantryPurge. Basically, a bunch of us bloggers dug into the depths of our pantry and emerged with beautiful dishes; rescuing ingredients, saving money, and eating healthfully and deliciously along the way.
In my pantry, I found wild rice leftover from this salad I was making on repeat over the winter, along with black lentils, pistachios, pepitas, and golden raisins. I had the most amazing cauliflower salad at Adele’s in Nashville over the weekend and knew I had to make my own spin on it (I already had more than half of the ingredients and only had to pick up a couple of ingredients at the grocery store!). The key to this easy salad is shaving the cauliflower really thin and seasoning it well with dressing. I love this combo of ingredients but you can sub in other nuts or dried fruits that you have in your pantry – sliced almonds or sliced dates would also work well.
Check out all the links to more creative pantry-based recipes below. Cheers to spring cleaning and a clean (kitchen) slate!