Spring Fest: Clean Out the Pantry Night
These days it's a waiting game to see which early spring favorites pop up first at the farmers' market. While you wait for asparagus sprouts to become snappy spears, clear out your pantry to make way for new seasonal bounty. With a few key canned goods, it’s easy to prepare a well-rounded springtime meal without having to purchase much from the grocery store. Here are six satisfying recipes that rely on pantry or freezer staples for quick, flavorful results.
This hearty gratinata feeds a crowd and is ideal for a springtime brunch. Best of all, it comes together in just under half an hour. Frozen artichokes will save time and cut down the effort of trimming pesky artichokes.
Raiding the pantry for dinner items? Two cans of black beans and a cup of breadcrumbs will get you on your way to these five-ingredient vegetarian burgers. Jazz them up with favorite condiments, a few sliced bell peppers and perhaps a slice or two of bacon.
Kelsey's simple bean salad combines three pantry staples: cannellini beans, canned artichoke hearts and tuna. A simple olive oil-lemon zest dressing, chopped celery and a bed of peppery arugula bring it all together.
This easy, hearty Mexican soup is an instant pantry-lightener. All you'll need is a rotisserie chicken, onion, garlic and spices, then a slew of canned classics, including hominy, diced canned tomatoes, salsa, green chiles and chicken broth, along with some tortilla chips for a little extra crunch.
Rather than just pine for summer, Kelsey creates a picnic-ready taste of warmer weather using canned peaches to top these bright, creamy dessert bars.
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
Jeanette's Healthy Living: Quinoa Citrus Mango Avocado Black Bean Salad
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)