There are two kinds of things I reliably find in my fridge.
The first is leftovers. They are a constant. My friend tries to reframe leftover night as “Best of Shabbat.” It may work for her. It definitely doesn’t work for me.
The second is the food on the bubble — the things that are almost ready to expire but not quite yet. They sit there, taking up real estate, biding their time until I clean out the fridge on Thursday, when they can mock me and my inability to incorporate them in a timely manner.
I’m ready to fight the good fight.
I am determined to look in the fridge and make use of that one-third container of feta cheese as its clock winds down.
So once a week, I’m challenging myself to play:
Not On My Watch.
This is when I open my fridge and cupboards and find:
Half a container of feta.
A bunch of dill that has seen better days.
Three lonely pita.
Roasted zucchini from Monday.
A heel of challah.
Four nectarines nobody is choosing.
A container of rice that is still perfectly fine but somehow invisible to everyone.
Then I give three of those things a destination.
Half a container of feta becomes chopped tomato-cucumber-herb salad.
Three lonely pita become olive-oil pita crisps.
Roasted zucchini gets warmed up and drizzled with tehina.
The dill that was looking tragic gets chopped into lemony tehina before it gives up completely.
The half challah becomes croutons.
The nectarines nobody wanted become a quick crisp.
The roasted vegetables become Friday lunch.
And now we are not eating “random leftovers.”
We are eating lunch or dinner with food that may be a bit familiar, but has managed to pass itself off as something new.
It is not glamorous. It is not revolutionary. It is very much the kind of thing our grandmothers probably did without naming it, branding it, photographing it, or congratulating themselves for reducing food waste.
But I like the naming and congratulating myself for it.
It’s just the way I roll.
So this is my new little kitchen practice:
Once a week, I am making a Finish It Meal.
I will open the fridge.
I will choose three things.
I will give them a destination.
And I will try very hard not to call it leftovers.
Because half a challah becoming croutons is not leftovers.
It is resourcefulness.
Dill becoming tehina is not desperation.
It is dinner.
And four neglected nectarines becoming a crisp?
That is basically a small household miracle.
Here’s one easy recipe to help you on your way:
Olive-Oil Pita Crisps
For the pita that is no longer soft enough to inspire anyone, but still has one last useful act left in it.
Ingredients
3 pita
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder, optional
¼ teaspoon za’atar, paprika, or dried oregano, optional
Directions
Preheat oven to 180°C / 350°F.
Cut the pita into triangles, strips, or whatever shapes happen when you are not trying too hard.
Spread the pita pieces on a baking sheet.
Drizzle with olive oil and sprinkle with salt. Add garlic powder, za’atar, paprika, or oregano if you want a little more personality.
Toss everything together with your hands until the pita is lightly coated.
Spread the pieces into a single layer.
Bake for 8–12 minutes, tossing once halfway through, until the pita is golden and crisp.
Let the crisps cool on the baking sheet. They will continue to crisp as they sit.
Serve with tehina, hummus, chopped salad, soup, or anything that needs a little crunch.
Note
Best used for three lonely pita that nobody was going to eat anyway.