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I intentionally didn’t go grocery shopping last week. My fridge was beginning to look bare and I decided to go with it and use up everything before shopping again. Normally, I pop out to the stores on a whim. Given the nature of my job, I’ll often realize I forgot something for a recipe and deem it necessary to hit up my favorite farm store, Morningstar, and buy more than I initially intended. But a good fridge clean-out a few days prior, sparked an internal challenge - absolutely no shopping until all lone produce and multiples of things like pickled peppers were used up, or at the very least combined. There is something very satisfying about creating something out of nothing and indeed that’s what I did. In full disclosure, I do have a well stocked pantry and freezer, but you can see in the photo below that I wasn’t messing around.

Here in newsletter land, I noticed that Rebecca Firkser, author of

I didn’t take many photos of dinners, sorry! But I did write them down and included loose instructions on how to make them. I filed all of these under my neglected Dinner Again column, where I tell you what I actually made for dinner (!), because it’s actually what I did make for dinner… Take a peek below.

Day 1: Pork Cutlets with Pickled Pepper Pan Sauce.

A recipe that I’m working on for you, actually! I had frozen pork tenderloin and an assortment of opened jars of pickled peppers that I wanted to use up. She’s not quite ready to share yet, but very soon! It’s a winner.

Day 2: Panko and Pecorino Salmon over White Beans with Tomato.

I brushed the tops of salmon filets with mayonnaise that I flavored with grated garlic. I topped them with a mixture of panko, pecorino, thyme and cooked for 10-12 minutes in a 400-degree oven. While the salmon cooked, I thinly sliced half a shallot (sitting solo in my fridge) and sautéed it with a few cloves of thinly sliced garlic in olive oil. I added in a tablespoon of tomato paste and about ⅓ cup of crushed tomatoes leftover from pizza night. I then stirred in about 2 cups of white beans (in their broth) that I had made earlier in the day and let it all simmer until the salmon was cooked. Delightful.

Day 3: Shrimp in Tomato Sauce with Crisper Drawer Salad.

In short, the same tomato sauce as the night before with the remaining crushed tomatoes. I added in my shrimp to poach for 2 minutes or so and served it in a wide bowl showered with pecorino. I would have topped it with parsley, but I didn’t have any… Meanwhile, I tossed together the last of my radicchio, the last of my celery and its leaves, a thinly sliced daikon and topped it with some toasted almonds and my last two scallions. The dressing was lemon, olive oil, salt and pepper. I served this with toasted thick slices of Mel’s Olive Sunflower loaf - my favorite!

Day 4: Pizza

I had foot surgery (LONG SAGA), so we ordered pizza and wings. Not worth it. Should have zhuzhed up my frozen Newman's pizza, but I blame the drugs for making bad choices.

Day 5: Mapo Ragù (gift link!)

I had frozen pork from the Meat Hook, which I had defrosted and gojuchang that needed to be used. I riffed a bit and used wilting Swiss chard, but I love this recipe. I served it over steamed sushi rice.

Day 6: Mapo Ragù Soba Soup with Napa Cabbage

We had a fair amount of pork leftovers as it was only two of us. I sautéed the on-the- edge jalapeño with the last leek, dark greens and all, with all the ginger and garlic we had left. I added in the pork, 4 cups of water and swished around the last of what was in the BTB jar and brought it to a simmer. I seasoned the broth with a bit of soy sauce, sesame oil and black vinegar and tossed in the small Napa cabbage we had and served everything laded over soba noodles. I topped it with toasted sesame seeds and fried shallots from the cupboard.

Fin.

A Pantry Snack with Clams

This briny “spread” is inspired by my friend David, who is the chef de cuisine at Stissing House. We had dinner with his wife Kari (also a lovely friend) and it was a red sauce evening. He put out some canned clams, which he chopped and tossed with neonata, a dip of fermented chilies and anchovy, with some citrus juice and zest. I was inspired to recreate it at home. I didn’t have any neonata, as I’m not a chef, but I consulted him and he signed off on my plan. This is a no recipe, recipe and relies heavily on pantry/fridge staples, so please use the below as an outline and tweak to you liking. It’s great to start off the evening with a crisp glass of white wine.

INGREDIENTS

1 can good quality, canned clams - Island Creek makes great ones

A handful of Castelvetrano olives, pits removed and crushed gently

1 small garlic clove, grated

1/2 teaspoon red pepper flakes (optional)

1 to 2 tablespoons freshly squeezed blood orange or grapefruit juice

1/2 -1 teaspoon citrus zest from above

1 tablespoon finely chopped, chives, mint or Italian parsley

Good quality olive oil

Flaky salt

METHOD

In a small bowl toss together the clams, olives, garlic, red pepper flakes (if using), juice and zest of the orange or grapefruit, the herbs and a small pinch of kosher salt - go easy the clams are already salty. Stir together gently. Drizzle 1 to 2 tablespoons of the olive oil and stir together. Taste and adjust seasonings with more olive and citrus as needed. Top with a pinch of flaky salt.

Serve with crackers, thinly sliced fennel and radishes.

I hope this was a bit inspiring and I found it to be a lot of fun. I have since gone shopping. Please let me know your thoughts. Chad started to get annoyed by the end, but c’est la vie. He still ate very well considering.

More soon and with love,

Colu x

🌷🌷🌷P.S. Because of said foot surgery I’ve been on the hunt for comfortable shoes I can slide into. On a call yesterday with my friend Hannah, she told me about these incredible garden clogs from Gardenheir. I am not a gardener, but now more than ever, I would like to dress like one! 🌷🌷🌷

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