Oh, Tuesday…just like Monday, you’ve been long. This entire week is shaping up to be a slow one. No matter. During my down time at work, I came up with a new recipe: one to use up leftovers and pantry staples instead of starting from scratch.

Our refrigerator is full of food. After shopping at the outlets in Foley this past Saturday, we stopped by Burris Farm Market, a favorite of mine since childhood. This local farmers market has been around forever, and my family always stopped by following beach vacations to Gulf Shores.

Our bounty this time around? A sugar pumpkin (which will be the star of my first pumpkin roasting attempt), a spaghetti squash, Baldwin County sweet potatoes, local satsumas, d’anjou pears, green beans, purple hull and pink eye peas, some local honey (made for the market by Magli, located in Daphne) and something I’d never seen before: satsuma wine vinegar, from the Alabama’s own Perdido Vineyards. I’ve been snacking on satsumas all week, and the green beans have already made an appearance alongside my husband’s homemade spaghetti and meatballs (probably the meal that won my heart many years ago). The sweet potatoes were featured with the pink eye peas and some Fresh Market stuffed chicken last night.

Since we have all this good food residing in our fridge, I created the recipe for “empty the fridge couscous salad.” While I was at gymnastics (held tonight due to Halloween festivities), Mark whipped up this easy, yet satisfying, dish.

Empty the Fridge Couscous Salad

serves 2, with leftovers for a lunch/snack

Ingredients

• 1 cup couscous, dry (2 cups, prepared)
• 1/2 onion, diced
• 1 cup green beans, chopped
• 1 small sweet potato, cubed and baked (steamed or boiled would be fine)
• 1/4 cup dried cherries
• 2 ribs celery, diced
• 1 clove garlic, minced
• olive oil, for sautéing
• salt, black pepper, cinnamon, and cayenne, to taste
• 1/4 cup satsuma wine vinegar (or any wine vinegar of choice)
• 1/4 olive oil

Directions

1. Cook couscous according to directions; cover and set aside
2. In a sauté pan, heat olive oil and cook onion and celery until tender
3. Add garlic and green beans, cooking the beans, yet keeping them crisp
4. Add cooked sweet potatoes (ours were already seasoned with cinnamon, cayenne, salt, and a pinch of black pepper) and cherries, mixing the contents of the pan, seasoning to taste with the spices
5. Meanwhile, whisk together the vinegar, olive oil, and a pinch of salt/pepper into a dressing
6. Divide couscous onto 2 plates, topping with the sautéed mixture. Dress to personal taste.

Enjoy!

I’m delighted this recipe turned out so well. The cinnamon and cayenne offered an interesting flavor dimension combined with the tartness of the cherries and tanginess of the vinaigrette. I’d certainly eat this again in the future. Many thanks to my husband for executing it so perfectly! 🙂