|Pesto & Zucchini Flatbread|
If there's one thing I don't like, it's a messy and overfull refrigerator. For this reason, I don't purchase food on impulse. ~ It's so easy to go to the grocery store and buy more than needed, but this is something I have under control.
The way I taught myself to keep my refrigerator neat and clean is by using up all food, including leftovers before my next trip to the grocers, which also means my refrigerator gets a good wipe down with disinfecting cloths before new food enters. If I don't see myself cooking a certain item within the next couple of days, I simply don't purchase it.
On the other hand, I like making my own preserves and keep certain staples on hand, but this is also limited since I don't like cluttered refrigerator doors.
The other day, I was making pesto sauce using up a whole bunch of basil from my garden. I basically spent the day making this sauce and freezing it into muffin tins that were later transferred to freezer containers. By the time I was done, I wasn't in the mood to cook a fancy meal for dinner.
I had some pita flatbreads and leftover grilled zucchini sitting in the refrigerator as well as the fresh basil pesto sauce I had just made. Here's what I came up with, using these ingredients:INGREDIENTS:
Grilled Zucchini (Summer Squash)
Slice of Cheese
1. Spread pesto on pita.
2. Add strips of grilled zucchini.
3. Top with a slice of cheese.
4. Bake at 350F for 15 minutes.