The fridge is starting to look a little bare as we get ready for a cleanup and refresh. Whether it’s because you’re going away, there’s a change of season, or your cupboards and fridge just need a good sorting, it helps cut down on waste if you take one day a week to cook just with what’s on hand.
Here’s what I saw that needed to be used:
3 homemade sourdough buckwheat buns – I keep these in the freezer because with whole grains and no preservatives they spoil easily.
Sundried tomatoes in oil – bought for a recipe; I prefer the dry-packed, as they keep longer without electricity.
Green olives – good for martinis but alas, we are out of gin.
A can of tuna in water.
Kozlik’s Tripke Crunch mustard, which I love but which has, of late, been ignored in favour of Old Smokey.
Some cheese bought “off list” on last week’s market excursion and needing to be finished off.
I chopped the tomatoes and olives, mixed with the tuna and mustard, and spread this on the buns (sliced in half). Next I grated the cheese and put it on top, popping under the broiler just until melt-y.
That’s it! Another weekend use-it-up assignment complete: