Some seasons seem like they’re about finishing the unfinished, about closing doors.
I was looking around in the drafts portion of this blog when I came across these photos.
And this is the perfect recipe to share with my young associates. It’s the kind of recipe that proves that you don’t have to spend hours in the kitchen in order to come up with a tasty meal to eat.
But there is is a more important lesson here. This is a fridge meal. This is one of the meals where you repurpose the things that are hanging out in you fridge.
Go ahead, preheat your oven. 350 degrees will work just fine.
You pull out those mini pitas that you bought on a whim because they were so cute! And you put a bit of hummus on them, the hummus that you bought in a recent shopping while hungry incident.
Then, you check your jars. Maybe there are olives. Maybe there are roasted red peppers. Maybe there are pepperoncini. Maybe a swipe of pesto. You spice up that hummus with what’s in those jars.
And then you assess your cheese situation. If you have some, sprinkle it on top of these mini pizzas. If you don’t, you move on to the next step.
Put these on a baking sheet and pop them into the oven. This won’t take long. You’re just trying to crisp up the pita and warm through the toppings. You’re on the lookout for browning bread and melting cheese. These should smell a little like toast.
Pull them out of the oven, let them cool a little and there you have it: a meal!