Out with the Old, In with the New: Budget-Friendly Sides to Clear Out the Pantry

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PASTA_SNAP_PEAS_ESCAROLE_12.tif

Food stylist: Jamie Kimm Prop Stylist: Marina Malchin ,Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

You’ve heard it all before: Spring is a time for change. It’s a time when we kick off our puffy down coats and swing our windows wide open. It’s also a time when our diets change for the better. But before getting carried away with all the green-as-can-be produce you can get your hands on, use this first stage of the season for some serious spring cleaning, with a special emphasis on that pantry of yours.

This week, Food Network’s combining forgotten pantry items with the freshness of spring produce. Together, these two elements create bright and budget-friendly side dishes.

Those cardboard boxes of pasta sure stock up in the shadowy depths of your pantry. Get that stuff boiled by making one of these spring-forward pasta dishes. Serve Food Network Magazine’s Spaghetti With Snap Peas and Prosciutto alongside a nice chicken breast. 

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KK_11_0216_FN_S2_010.tif

Food stylist: Stephana Bottom Prop Stylist: Meghan Guthrie ,Food stylist: Stephana BottomProp Stylist: Meghan Guthrie

Photo by: Kang Kim

Kang Kim

Or try Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes by Food Network Magazine as a cold side for a spring picnic.

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RISOTTO_PEAS_015.tif

Photo by: Antonis Achilleos

Antonis Achilleos

While you’re at it, let’s put those grains to use. Food Network Magazine’s Risotto With Pesto and Peas is a creamy and comforting side, made that much better by using fresh peas in lieu of frozen. 

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05_LemonMenuHerbedRice_038.tif

Photo by: Con Poulos Prop Stylist: Marina Malchin 917 751 2855

Con Poulos Prop Stylist: Marina Malchin 917 751 2855

Food Network Magazine’s Lemon-Herb Rice Salad is seasoned with the fresh stuff, so you can bet it will stand out even on the plate.

Quinoa With Shiitakes and Snow Peas is infused with a decidedly Asian flair thanks to toasted sesame oil, soy sauce and loads of crunchy snow peas.

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Chickpea and Wilted Radicchio Salad_009.tif

Week Night meal on an oval white plate

©Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

For those attempting to cut down on the cans, we’ve got a series of sides for you. Food Network Magazine’s Chickpea-Radicchio Salad is laced with a whole can of beans and a helping of leafy crunch. 

Dave Lieberman’s Cannellini Bean, Red Onion and Arugula Salad unites the canned white bean with a spicy in-season green.

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FoodNetwork_02_040.tif

Food Stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams

Anna Williams

Nuts and dried fruits may have played a starring role in your winter baked goods, but they become infinitely more vibrant when paired with in-season veggies. Food Network Magazine’s Spring Peas With Dates and Walnuts is fixed with two types of peas and serves as a stellar wholesome side.

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