Eating Down the Fridge #2

Feb 2015

After a weekend away, I went to pick up some groceries before the next crazy snow storm arrived.  What was I thinking!? The parking lot was a mob scene, people were fighting for spots and I could only imagine what it was like inside.  Since the only think I knew I really needed was milk, I decided this was as good a time as any to have a week of Eating Down the Fridge.  It’s amazing how ingenious you can be when you choose to, and it was a great excuse to avoid the market.
After taking an inventory of the pantry and freezer, all I had to add was my missing milk and a few herbs which I could hopefully pick up later in the week. This was a much better way to start off my Meatless Monday.
My menu for the week with a few adjustments to recipes would be:

Summer Rolls with the addition of shrimp-I luckily still have mint and basil frozen from summers bounty.


Mexican Corn Chowder minus the avocado and with the addition of shrimp. Chili-beans are always in my pantry.

A savory bread pudding {i don’t know how so many odds and ends of bread end up in my fridge}with cherry tomatoes, parmesan and frozen spinach. Finally – an old standby – spaghetti and meatless meatballs {Quorn makes my favorite}.

Frozen fruit and yogurt made mango, blueberry and raspberry smoothies. Before I knew it, my pantry and fridge were a little lighter, the sky a lot brighter, and the cleanup from another foot of snow had begun!

Have you ever eaten down the fridge? Share your secrets in the comments.


Meatless Monday-Eating Down the Fridge

May 2011

Sometime early this year I came across the concept of Eating Down the Fridge.  It was such a genius idea, that Im embarrassed to say the light bulb didn’t go off sooner.  Take an inventory of remaining ingredients in your pantry and fridge BEFORE you go to the market, and cut your grocery bill by incorporating those items. What a concept!! Celery is one of those items that I can never seem to use up before it starts to turn.  I was thrilled when I came across this recipe from Adrian Proll @ Restyleology  for a delicious Celery Slaw.  It is a light and crunchy accompaniment to any dish with a tangy citrus dressing.  Thanks and enjoy…

Celery Slaw

8 ribs of celery, ends trimmed
1/4 cup fresh lemon juice (approx. 2 lemons) I add a bit more for a more tangy flavor
2/3 cup extra-virgin olive oil
2oz. shredded fresh Parmigianino Reggiano cheese or extra cheddar cheese
kosher salt
fresh ground pepper
couple of shakes of Trader’s Joes 21 Seasoning Salute
optional add a bunch of toasted pine nuts
Use a vegetable slicer or slicer in food processor and slice celery very thin. Toss in the oil and lemon juice, add flavoring and cheese as desired.  Toasted pine nuts add some additional crunch…….so delicious.