What To Do with What's Left in the Fridge

Meals at the End of the Week

It's Thursday, and as I think about meal planning for the following week, and preparing my market list, I realize I have a whole head of cauliflower that needs to be used. I usually start the process of meal planning on Thursdays because it offers me the chance to clean out the fridge of any unused food or produce. As well, I can look forward to shopping at a local farmers market as I plan my meals for the coming week.

My pantry is stocked with several items that make quick and simple meals: rice, canned beans, onions, garlic, coconut milk, canned tomatoes to name a few. With the found cauliflower, I add an onion, some whole garlic cloves and five small red potatoes. These are all chopped and placed on a baking sheet with olive oil, salt and pepper. I roast them for about 15 minutes (time will depend on the size the veggies have been cut and the true temperature of the oven) at 425 degrees. Once they are browned lightly on the edges and cooked through (fork goes in easily, but not mushy), I pull them out of the oven.




Into a stock pot that has a lid, I placed the roasted vegetables, 1 can of white beans and enough water to cover. If you prefer thick soup, use less water, and if you prefer thinner soup, use more. Add some salt and pepper, but keep it light, as all the food has salt already added. Bring the soup to a boil, and then simmer; as all is cooked this can be as quick as 10 minutes or let it simmer as long as you want. If you have any greens that need to be used, now is the time to add them to the soup pot. The soup can be ready here, or using an immersion blender, puree the soup until smooth.