If your garden is anything like mine, you probably have a varied (albeit small) daily bounty. So what’s a backyard chef to do with just one ripe tomato, a lone pepper, and a handful of herbs? My solution is a Garden Scrap Salad, composed of all the little random bits that aren’t much by themselves, but when added together can create a mini feast.
To put your Scrap Salad together, first go to the garden and see what’s ready to be picked. Here’s what I had this morning: one tomato, one small cucumber, one bell pepper, four swiss chard leaves, some basil, and three green beans. I chopped up these ingredients and placed them in a bowl.
Now head to the pantry. What’s lurking in there? A can of corn? A jar of marinated artichokes? Maybe a tin of tuna? Pick something and throw it in the salad mix. I dug deep into the depths of my cupboard and found some kalamata olives and a handful of corkscrew pasta, to which I added leftover feta cheese from last night’s dinner.
Ok, what’s next? Do you have any dressing? Yes? Great. No? How about a little olive oil and vinegar? A dash of salt and pepper never hurt.
Now check you out! You not only made good use of several random scraps from your garden, but you also saved yourself some money by working with food you already had on hand in your pantry. And now you get to enjoy your delicious meal.