It's all in the lack of planning

If you look at the last few recipe ideas and the two that follow here, you'll note that a lot the ingredients over lap or are used in different ways. There is a method to this. All of these ideas can be meals for a few days in row after a big trip to the grocery or market. No one likes to have to shop everyday (well, there are some of us!), so planning out a couple days in advance really helps. There is no need to for specific recipes to plan for, just pick up a bunch of the fruits, veggies and meats that you love. Have a couple ideas of what sounds good. Take a look at the weather before shopping. If it's going to be sunny and hot, you might want grab grillable goodies for some outdoor cooking and a couple melons in case cookies and cake don't sound good. If rain is in your forecast, grab some things you might want around if you want to make a soup. Maybe a can of strained tomatoes or a pint of cream to finish a soup. You'd hate to have to run to the store when it's raining tomorrow. And if you don't use the cream in soup, whip it for strawberry shortcake the next day. No harm no foul

Having a nice base panty of dried spices, olive oil, different vinegars, canned goods and grains allow you to go with the flow of what's in season or what the weather's like. I like to have red wine, balsamic and rice wine vinegars around. Canned corn can always find it's way into a meal year round. Same with a can of stewed or diced tomatoes. I always have dried chili flake, black peppercorns and bay leaf. It's also nice to have some rice, pasta or corn meal around. I like to have a box of Jiffy Corn Bread mix. You can used it for a quick side or for frying veggies or fish. Cost a buck or two and holds indefinetly.

It's always a good idea to have a second idea on the ingredients you buy. Food is expensive, no use throwing away something that has a second use. That half loaf of baguette makes great croutons for a salad. Little extra yogurt sauce? Drizzle a little on your eggs benedict as a Greek "hollandaise" substitute. Hot Day? Puree those cucumbers with some of the mint from your garden and that melon you bought for a little summer soup or even a fruity pre-bar-b-que cocktail. Rainy Northwestern Summer night? Stay in and make pita-pizzas with all your leftovers.



These are Pita Pizzas. I just have some whole wheat pita breads that I brushed with a little olive oil where the crust would be. Use can find a huge selection of pre-made pizza sauce near the canned tomatoes and pasta sauces. You can put whatever toppings you feel like. One of these has some shredded mozzarella and fresh feta on top of spicy italian sausage, arugula and diced peaches. It's an interesting combination of salty, spicy and sweet. The other is a supreme pizza with shredded and fresh Mozzarella and Feta on top of marinated artichoke hearts, arugula, roasted red pepper, tomatoes and spicy sausage with a little pinch of chili flake for heat. The pita bread crisps up nicely in a 400 degree oven. Bake them on a non-stick sheet tray until the crust turns barely brown and the cheeses start to melt.