One of my favorite things to do is make kitchen sink meals. You’ve heard about them before, take everything you have, including the kitchen sink and mix it up into an edible meal. Sounds questionable at first, can one really use all the scraps from the fridge and create a tasty meal? The answer is yes, you just have to be smart about what you choose to make and adding just the right spices doesn’t hurt either. Stir fry’s and soups are my top choices.

My boyfriend, Michael, and I recently made two fairly large kitchen sink meals right before our trip to Indiana. The first was a breakfast stir fry using sweet potatoes, onions, peppers, cauliflower, squash and brussel sprouts. We even had leftovers and took them on the train with us, we topped the stir fry with homemade falafel. Believe it or not, we still had veggies left in the fridge! Time to make soup, a perfect idea because we were able to store the soup in the freezer and enjoy it upon our return home. Check out our kitchen sink mung bean and veggie soup below, complete with a side of leftover cornbread from Great Sage.

Perhaps in the future I will take these meals to a whole new level, lasagna and casseroles go well with kitchen sinks right?

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