This evening I was an unexpected dinner guest in a house without a cook, but was invited to forage in the fridge. I didn’t wanna go wild with someone else’s produce, so I just grabbed a couple things and decided to see what I could do.
A few of the main ingredients: The skinniest carrots I could find, peeled. Some limp celery hearts (there was fresh celery, but I wanted to use up the old stuff first) and a couple cloves of garlic.
I started by cooking the carrots in olive oil with parsley, oregano, dill & salt. After a few minutes, I added the garlic. Once the carrots were getting nice and bright, I added the celery and a bit more seasoning.
There was a big container of already-cooked leftover pasta shells, so I added a few giant spoonfuls along with some more olive oil, freshly ground pepper and salt. I love carbs and salt together with a little garlic. Anything else served with it is a bonus.
Not too shabby for an unplanned, last-minute meal.