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Of course, there could still be some big snowstorms and deep freezes, but I see some near 60 degree temps coming up this weekend and early next week. Of course it goes back down a bit, but I’m itching to empty the pantry of all the soups and canned goods stocked over the winter.

Here’s the best way to clear that pantry out for the spring and summer fare!

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SEVEN CAN SOUP

1 (15-oz. can no-beans chili

1 (15-oz.) can black beans

1 (15-oz.) can kidney beans

1 (15-oz.) can pinto beans

1 (15-oz.) can diced tomatoes

1 (15-oz.) can corn (such as fiesta style)

1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)

Salt and pepper, to taste

8 oz. processed cheese (such as Velveeta), cubed

Fresh cilantro, for serving

Without draining the cans, empty the chili, black beans, kidney beans, pinto beans, diced tomatoes, corn, and tomatoes with green chiles into a large pot. Bring to a boil over high heat, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Add the processed cheese and stir it into the soup until melted. Serve immediately sprinkled with cilantro, if using.

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SUN DRIED TOMATO-WHITE BEAN DIP

1 (15-ounce) can white beans, such as cannelini, great northern, or navy

1/2 cup chopped sun-dried tomatoes in oil, plus 3 tablespoons of the oil

2 tsp. grated lemon zest, plus 2 tablespoons lemon juice

1/2 tsp. kosher salt

1/2 tsp. black pepper

Pita wedges and cut-up vegetables, for serving

Add the beans and their liquid to a food processor. Add the sun-dried tomatoes and their oil, lemon zest, lemon juice, salt, and pepper, and process until smooth, scraping down the sides of the bowl as needed, 1 to 2 minutes. 

Spoon the dip into a bowl and serve with pita wedges and cut-up vegetables. 

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TUNA SALAD

2 large eggs

1 (5-ounce) can tuna in water, drained

1/2 cup finely chopped red bell pepper (¼ of a pepper)

1/4 cup finely chopped red onion (¼ of an onion)

6 whole sweet gherkins, sliced, plus a splash of pickle juice from the jar

1 jalapeño, seeded and finely chopped

1/4 cup mayonnaise

2 Tbsp. dijon mustard

1/4 tsp. kosher salt

1/4 tsp. black pepper

Sliced bread and lettuce, or crackers, for serving

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Use the slotted spoon to remove the eggs to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs and chop. 

In a medium bowl, combine the tuna, bell pepper, onion, gherkins, jalapeño, and eggs. Stir in the mayonnaise, mustard, and pickle juice. Add the salt and pepper. Taste and adjust seasonings as needed; be sure not to under salt.

Serve on bread with lettuce or with crackers.

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BLACK BEANS & RICE

2 Tbsp. olive oil

1/2 onion, finely chopped

1/2 tsp. seasoned salt

3 cloves garlic, finely chopped

1 tsp. ground cumin

1/8 tsp. cayenne

2 cups uncooked long grain white rice

2 cups chicken broth

2 14 oz. cans black beans, drained and rinsed

3 Tbsp. fresh lime juice

1/4 cup chopped cilantro

Heat a dutch oven over medium heat. Add the olive oil, onion and seasoned salt. Cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic, cumin and cayenne, and cook 2 more minutes.

Add the rice, broth, 1 cup of water and black beans to the pot. Stir one time, then bring to a simmer. Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes. Turn off the heat and let sit covered for an additional 10 minutes. Fluff with a fork, then fold in the lime juice and cilantro. Serve immediately.

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PASTA FAGIOLI

1/4 cup olive oil

1 yellow onion, chopped

2 carrots, chopped

3 celery stalks, thinly sliced

1/2 tsp. salt, plus additional to taste

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1/4 tsp. red pepper flakes (optional)

6 garlic cloves, finely chopped

6 cups reduced-sodium chicken broth

1 15-oz. can diced tomatoes

2 15-oz. cans white beans (cannellini or great Northern), drained and rinsed

1 1/2 cups ditalini pasta

3 cups chopped fresh kale

1 lemon

Parmesan cheese, for topping

In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. Add the garlic; cook, stirring often, about 2 minutes more.

Add the broth and undrained tomatoes; stir to release any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a boil. Add half of the beans to a bowl; mash with a fork and stir into the soup. Add the remaining beans and the pasta to the pot; reduce the heat to medium. Simmer, stirring occasionally to prevent sticking, for 10 minutes. Stir in the kale and cook until the pasta is tender, about 5 minutes more. Remove from the heat.

Zest the lemon, then cut it in half. Squeeze one lemon half into the soup. Add 1 teaspoon of the zest and stir to combine. Taste and add more lemon juice or salt as desired. Top servings with parmesan.

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RESTAURANT STYLE SALSA

1 (28-oz.) can whole tomatoes with juice

2 (10-oz.) cans diced tomatoes and green chilies

1/4 cup chopped onion

1 whole jalapeño, quartered and sliced thin

1 clove garlic, minced

1/4 tsp. sugar

1/4 tsp. salt

1/4 tsp. ground cumin

Juice of 1/2 a lime

1/2 cup cilantro, plus more to taste

Tortilla chips or cheese nachos, for serving

Combine the whole tomatoes, diced tomatoes and green chilies, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in the bowl of a food processor. Pulse until you get the salsa to the consistency you like—I do 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least 1 hour. Serve with tortilla chips or cheese nachos.

TFD: "Throwing away food is like stealing from the table of those who are poor and hungry." — Pope Francis

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