Little bits and pieces of stuff accumulate in our refrigerator. They may not be enough to cobble a new meal from on their own, but in combination they can. This was last night’s gemisch:
- Earlier in the week Julian made chimichurri (garlic cut with a little parsley, carrot, and olive oil) to serve with steak. Later I made some pesto. I consolidated the two sauces into one dish and puzzled how to use the combination. Pesto-churri?
- We bought some halibut on sale yesterday. As we were waiting to check out, I tossed a can of quartered artichoke hearts into the cart.
- I had some grape tomatoes that were rapidly turning into raisin tomatoes. I also had some pitted black and green olives that needed to be used.
- I wound up broiling the halibut. The artichoke hearts, tomatoes, olives, and pesto-churri were mixed with some white wine vinegar and served alongside the fish with orzo.
The end result worked for me. It also reduced the number of bowls and dishes in the fridge so we could stuff more food in.
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