Pantry clean-outs don’t have to read as “leftovers.” With a little strategy, the odds and ends in the fridge and cupboards become organized building blocks for comforting, fresh-tasting meals.
Start with Stock: Soup All Week
Begin by simmering a simple pot of broth from tired vegetables and meaty scraps. Skim once, then let it quietly bubble away; a couple of hours later, you have a versatile base for gentle, nourishing bowls. For a clean, vegetable-forward option, see Giada’s vegetable broth, then turn it into quick soups throughout the week.
Broth pays dividends: it lightens risotti, rescues wilting greens, and makes a restorative cup to sip. Keep a quart in the fridge and freeze the rest in smaller portions for easy weeknight use.
Big-Bowl Salad from What’s Still Crisp
Anything with life left—blanched crunchy veg, chopped herbs, tender leaves—becomes a weekend-sized salad. Dress individual portions just before serving so everything stays perky rather than soggy. For a bright, Italian-style direction, take cues from a simple staple like Giada’s Italian carrot salad.
Jar ends make dressing effortless: whisk shallot, acid, and olive oil straight into an almost-empty mustard jar; or fold in yogurt or sour cream for a sturdier dressing that clings to pasta, potatoes, or chopped chicken.
Pantry Pasta: Tuna, Capers & Tomato
Those last ounces of dry pasta and half a can of tomatoes become a full dinner with a few assertive pantry flavors. Tuna brings body; capers add salinity; a handful of olives can step in if capers are gone. For a close cousin with texture from nuts, try Giada’s fusilli with tuna, capers, and almonds.
Technique notes: warm the tuna gently in olive oil to keep it tender, bloom red pepper flakes in the fat, and finish with starchy pasta water for an emulsified sauce.
Crispy Bites, Clever Dip
Crush whatever crunchy crumbs you have—saltines, cereal, or panko—and use them to coat shrimp, chicken tenders, or calamari. Pan-fry until golden. Stir a quick, zippy dip from the last of the ketchup with lemon, chile, and a touch of mayo. For a speedy seafood starter in the same spirit, see Giada’s sautéed shrimp cocktail.
Cheese Soufflé, Mix-and-Match
Soufflé is far less fussy than its reputation. Grate a blend of odds and ends—aged grating cheeses for depth, melters for lift—and keep the total quantity steady. The result bakes into a delicate, richly flavored centerpiece. For a reliable template, try Giada’s cheese soufflé.
Keys to success: make a smooth béchamel, whisk in the cheeses off heat, fold in softly peaked whites without deflating, and resist opening the oven door. Serve immediately to showcase its height and aroma.
Giada’s “Clean Sweep” Rhythm
Set a biweekly check-in to clear shelves and repurpose ingredients. Skim for anything three-quarters used or fading, funnel perishable scraps to stock, and channel livelier produce into salads, pastas, or a celebratory bake. The kitchen feels reset—and dinner tastes new.
