During the summer, when someone asks, “What’s for dinner?” I tend to walk out the back door and look to the garden for an answer. Now that the garden has nothing but kale and chard, I’m looking more and more to the pantry.
And I’m terribly bored.
Yes, we love split pea soup.Yes, we’ve had lentils and rice this week. And I find myself asking, “What else can you make with this stuff?”
So I’m inaugurating my first blog contest! Post here your favorite “pantry meal” recipes. I’ll pick a favorite and send the winner a homemade dinner “kit” of the whole-grain, just-add-water variety.
- Most ingredients should be shelf-stable without refrigeration: dried beans, grains, canned goods, or root-cellared items (garlic, onions, squash, cabbage, etc.) If you want to also say, “…and add a sausage and some fresh greens, if you like” that’s fine, but it should stand on its own without.
- Ingredients that can be sourced locally in the US Midwest are awesome, but I’m certainly not going to bar you from using rice, cumin, olives, black pepper, etc.
- Main dishes and one-dish meals are highly encouraged!
Enter as often as you like! Judging will be entirely subjective to the whims of the (lactose-intolerant and somewhat capricious) judge. I’ll pick a fave on Nov. 7, 2008.