Out of Chaos an organizing newsletter

Cleaning out the Fridge

When my daughter left for camp, I made it my mission to eat all the food that she’d picked out but never eaten. It was mostly stuff I would normally never eat: strawberry-cheesecake Yoplait, frozen berries with kale, Starbucks ginseng latte. I decided that it was too hot to cook, and too hot to go food shopping so I just made up dinners from what was left in the fridge.

Being inventive with leftovers is one of my favorite ways of decluttering. Not only do I love finishing things and eliminating waste, but I enjoy being creative with food. So here are some of my favorite “empty out the fridge” recipes.

Simone’s Cast-off Smoothie

Combine in a blender:

1 cup frozen berry-kale mix (or whatever fresh berries and kale are about to wilt)

1 container Yoplait Strawberry Cheesecake yogurt

1 handful of ice

1 tablespoon ground flaxseed (or whatever trendy nutrient thing is cluttering your cabinets)

Milk or water as needed to blend

Poor Woman’s Salad Niçoise

Toss together in a bowl:

Left-over new potatoes, quartered

Left-over steamed green beans (cut in half, if they are long)

1 can tuna fish in olive oil, drained

Drizzle with mustard vinaigrette and sprinkle with Herbs de Provence (or dill, or any herb that strikes your fancy)

Grain Bowl

Chopped kale (or any hearty, leafy greens)

Left-over faro, rice or quinoa

Cherry tomatoes, halved

Cucumber, sliced thick and quartered

Left-over salmon, chicken or steak

A handful of pumpkin seeds, feta, or raisins—what’s in your pantry?

I toss each layer individually with mustard vinaigrette and then layer in a large, shallow pasta bowl, but honestly, I’m needlessly fancy and it would taste just as good all tossed in a big bowl.

Bon appetite!

Stay cool, eat well—and maybe even wipe down the fridge!