14 days of pantry-sourced dinners.
. Divide into bowls, then cook your shrimp, seasoning with a little salt and pepper, until cooked through—it’ll happen quick! Divide among bowls and drizzle with extra green sauce if you’ve got it.Make a big batch of whatever grain you have on hand: rice, quinoa, barley, farro, etc. Drain a can of beans and warm them in a skillet with a little olive oil, salt, crushed garlic and whatever spices you have on hand . Do you have frozen greens? Throw a handful of those into the skillet, too.
. Warm a large Dutch oven over medium-high heat and add a few glugs of oil. Add a thinly-sliced onion and cook, stirring occasionally, until softened a little, about five minutes. Add a couple of chopped garlic cloves and some chopped ginger, and a spice blend such as garam masala, and cook, stirring frequently, until it all gets really fragrant, two to three minutes more. Add an entire package of frozen greens to the pot and cook, stirring frequently, until they have thawed and wilted a little.
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