11 Recipes to Help You Spring-Clean Your Pantry
Spring-cleaning in the kitchen can mean a number of things. It's time to empty out—and really scour—the fridge. It's time to declutter the counters and make sense of your spices. It might be time to commit to an organization system (or at least some shelf risers and cute enamel holders). But you can cook your way toward a cleaner kitchen too by devoting yourself to eating down the pantry. Before you even think about getting groceries this weekend, do a little inventory. Do you still have dried beans or lentils from months ago? Did you over-enthusiastically stock up on pasta or rice? Consider donating any sealed (and not expired) goods that you can spare to your local food pantry, and then make a plan to cook your way through the packages that are open. Here are 11 recipes to get you started.
Photo and Food Styling by Anna Stockwell1/11Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli
This updated tuna noodle casserole is pretty much nothing like the classic pantry recipe. The secret to making it great: The dried pasta is toasted in oil until golden-brown, which gives it nutty flavor and plenty of texture. You'll need a jar of roasted red peppers and two cans or jars of tuna—but maybe those are already in your kitchen.
Photo by Joseph De Leo, Food Styling by Erika Joyce2/11Persian Rice With Fava Beans and Dill (Baqala Polow)
Celebrate the Persian New Year with this fragrant rice dish—it feels springy, but works well with frozen fava beans when you can't get fresh. No favas in your freezer? You can sub in shelled lima beans or edamame, too.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson3/11White Bean Salad With Lemon and Cumin
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson6/11Coconut Milk French Toast With Pineapple Syrup
Photo by Joseph De Leo, Food Styling by Micah Marie Morton7/11Instant Pot Lamb Haleem
This fantastically comforting Instant Pot stew makes use of a mix of dried pantry staples for a particularly well-rounded flavor and silky texture. Traditionally, you'd use urad dal, chana dal, masoor dal, and moong dal—but haleem is an ideal way to use up the last bits of whatever lentils are left in the bin.
Photo and Food Styling by Anna Stockwell8/11Lentil Bolognese
Thinking about the week ahead? Make a big batch of marinated lentils, then pair some of them with pasta in this hearty, savory, bacon-optional meal.
Photo by Jonathan Lovekin10/11Creamy Hummus
There are so many chickpea recipes around, but if you have dried chickpeas and haven't made your own hummus in awhile, we recommend starting there. Pile on the toppings and consider making some pillowy homemade pita, too.
