Spring Fling: Pantry Party

Have you ever noticed that if things are organized and cleaned everything seems simpler. When it comes to getting dressed in the morning if you are in a clean closet the struggle of what to wear disappears. Similarly, when watering a well groomed garden it seems to grow much quicker.

The same can be said for a kitchen pantry. When all those tin cans are stored in a deliberate manner there is no end to the the delicious combinations one can whip up for any last minute celebrations. We suggest that you use over-sized file holders to keep any size can right where you want it. Any office supply store will carry these.

An inexpensive way to store canned food.

You will see there is no end to the crowd pleasing finger food that those well placed cans can inspire. Take two of our favorites made from a can of white beans and another from a can of crab meat.

Crab dip Crostini

Crab Dip Crostini

1 baguette, cut into 1 inch thick slices
Olive oil, for brushing
1/2 cup cream cheese, room temperature
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 green onions, chopped
1/2 cup chopped red bell pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
2 6-ounce cans jumbo lump crabmeat, drained

Get Cookin’
1. Preheat broiler to high heat.
2. On a cookie sheet, line up baguette slices. Brush lightly with olive oil and season with a sprinkling of salt.
3. Place under broiler until golden brown. Flip the slices over and broil until golden brown. Remove and let cool on a rack.
4. In a large mixing bowl, mix cream cheese, mayonnaise, heavy cream, salt, cayenne pepper, green onions, red bell pepper, lemon juice, and parsley. Stir to completely combine. Add in the crabmeat and lightly toss to combine.
5. Spoon onto the toasted baguette slices. Serve immediately.

Three Bean Salad.

Three Bean Salad

For the Salad:
6 cups string beans cut in half
6 cups yellow wax beans, cut in half
3 cans cannelloni beans, drained and rinsed
3 cups thinly sliced red onion
Salt and pepper

For the Vinaigrette:
½ cup chopped tarragon
½ cup chopped chervil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup extra virgin olive oil

Get Cookin’
1. Bring 4 quarts of water to a boil; add ½ cup of salt along with the green and yellow beans. Cook for 6 minutes or until tender, but still a little crisp. Drain beans and run under cold running water to stop them from cooking.
2. Add onion, cannelloni, green and yellow beans to the vinaigrette. Add salt and pepper to taste and mix well.
3. In a large mixing bowl, combine tarragon, chervil, vinegars, honey, and olive oil. Mix in the bean mixture.
4. Let salad marinate for at least two hours in refrigerator before serving.

What are your canned food concoctions? We love the ease of these types of recipes! Share with us your favorites.

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