Spring is officially here and we all know what that means. Even though New Yorkers are all still bundled in winter jackets today, our minds have moved on to spring cleaning and summer planning. That usually means purging old clothes, scrubbing the crevices of your apartment, and clearing out the old by burning lots of sage and palo santo. It’s also the best time to get into the crevices of your pantry and see what gems you have hanging out in there!

I’ve been on the KonMari train for almost a year now and have sent bags and bags of clothes to ThredUp and have become an expert folder (KonMari peeps, you know what I mean) but my kitchen is where things can pile up. After months of recipe testing for the book, I have the most beautiful, random assortment of leftover ingredients in completely odd amounts. The beauty of it is that it forces me to get creative and come up with dishes I never would have otherwise. Naturally, I was so in when my friend Phoebe asked me to join her #SpringPantryPurge. Basically, a bunch of us bloggers dug into the depths of our pantry and emerged with beautiful dishes; rescuing ingredients, saving money, and eating healthfully and deliciously along the way.

In my pantry, I found wild rice leftover from this salad I was making on repeat over the winter, along with black lentils, pistachios, pepitas, and golden raisins. I had the most amazing cauliflower salad at Adele’s in Nashville over the weekend and knew I had to make my own spin on it (I already had more than half of the ingredients and only had to pick up a couple of ingredients at the grocery store!). The key to this easy salad is shaving the cauliflower really thin and seasoning it well with dressing. I love this combo of ingredients but you can sub in other nuts or dried fruits that you have in your pantry – sliced almonds or sliced dates would also work well.

Check out all the links to more creative pantry-based recipes below. Cheers to spring cleaning and a clean (kitchen) slate!

 

 

lentil rice bowl with shaved cauliflower salad
Ingredients
Serves 4

Shaved cauliflower salad

  • 1 small head of cauliflower
  • Handful of raw pistachios (about 3 tablespoons)
  • Handful of raw pepitas (about 3 tablespoons)
  • Handful of golden raisins (about 3 tablespoons)
  • 2 scallions, green parts only, thinly sliced
  • 2 tablespoons olive oil, plus more to taste
  • 2 tablespoons lemon juice, plus more to taste
  • Pink salt and freshly ground pepper, to taste

Serve with:

  • Cooked wild rice
  • Cooked lentils (black or de Puy work well)
  • 1 golden beet, thinly sliced
  • Few handfuls of arugula
  • Avocado, optional
Method

To make the salad: In a medium skillet over medium heat, toast the pepitas and pistachios until golden brown, about 5 minutes or so, being careful not to burn. Remove from pan and set aside.

Cut the cauliflower into florets and very carefully shave on a mandoline as thin as possible. You can also use a food processor attachment or make cauliflower rice to use instead. Toss cauliflower with the pepitas and pistachios, raisins, scallions, olive oil, lemon juice, salt and pepper. Mix well and adjust seasoning to taste – the salad should be nicely coated with lemon and olive oil.

To serve: Enjoy alone as a side dish or serve as a lentil rice bowl with wild rice, lentils, arugula, shaved golden beets, and avocado. Season with more olive oil, lemon and salt to taste. Enjoy!

Check out all the other #SpringPantryPurge recipes from my fellow blogger babes:

Feast + West | Honey Chipotle Roasted Chickpeas

Crepes of Wrath | Garlic Noodles

Appeasing a Food Geek | Wine Wednesday + a Kale and Tomato Galette

Feed Me Phoebe | Maple Pecan Gluten-Free Banana Bread

Domesticate ME! | Chicken and Wheat Berry Salad with Shaved Brussels Sprouts and Arugula

Arthur Street Kitchen | Kale Kimchi

Pamela Salzman | Drunken Beans

The Mom 100 | Banana Bread with Chocolate and Crystallized Ginger

Snixy Kitchen | Kale Salad with Toasted Nuts, Seeds, & Buckwheat

Loves Food, Loves to Eat | Warm Lentil Salad with Butter-Crumbed Eggs

The Speckled Palate | Curried Veggie Rice Bowls

The Naptime Chef | Pantry Purge Polenta

the pig & quill | Roasted Fig + Potato Salad with Asparagus + Goat Cheese