The post-vacay pantry

You’re back from vacation and are facing laundry and the reality of returning to life as usual. Perhaps the last thing you want now is to head straight to the grocery store. Instead, a few simple additions to the pantry and freezer before you leave town can merit homey simplicity upon your return. These ingredients won’t spoil while you’re away, and they’ll feel more welcoming than quick take-out, especially if you’ve been on a steady restaurant diet lately.

Pasta with prosciutto, red pepper and spring peas. Stock the pantry with your favorite dried pasta, fresh garlic and a jar of roasted red peppers. In the freezer, pop a bag of frozen green peas. Depending on how long you’re away, you can probably add a package of unopened sliced prosciutto, a stick of butter, a carton heavy cream, and a block of Parmigiano-Reggiano to your refrigerator with no fear of them going bad. To prepare, cook pasta. A few minutes before it’s done, add desired amount of peas and drain together, maintaining cooking liquid. In skillet, heat a few tablespoons of butter and add prosciutto and slivers red pepper. Add a few tablespoons of cream, then toss mixture with pasta and peas. Add cooking liquid to further moisten as needed. Toss with freshly grated Parmigiano-Reggiano.

Homemade pizza

Keep a bag of grated mozzarella in your freezer and good quality canned pizza sauce in the pantry. Add good quality store-bought crusts to either the freezer or pantry, depending on brand. Assemble pizzas, adding all sorts of other ingredients you can keep in pantry, like Kalamata olives, artichoke hearts and roasted red peppers.

Sole with wild rice and succotash

Individually-frozen fresh fish thaw fast and easily. The trick is to find a thin fillet and make sure it’s frozen alone, not in a batch. Whole Foods brand Whole Catch accomplishes this with sole, or you can freeze your own. When ready to use, thaw fish in a pan of water while it’s still packaged. When it’s thawed completely, dust the sole quickly in flour and sauté in butter. Garnish with fresh lemon and fresh herbs you may have growing outside. Prepare succotash using fresh onions from the pantry sautéed in olive oil and frozen lima beans and corn. Serve with wild rice or couscous.