In this 30 minute meal I cook out of my cupboard, my pantry, and with veggies and herbs I always have on hand. This menu is an example of what I cook up when I just can't find the energy to stop at the market on my way home. If you keep your favorite essentials on hand, dinner is never more than 30 minutes — and a little imagination — away.

Ingredients

Red Pepper Tapenade and Charred Bread:

• 1/2 loaf day old crusty bread, sliced *
• 2 large cloves garlic, cracked
• Extra-virgin olive oil, for drizzling
• 1 (16 to 18-ounce) jar roasted red peppers, drained
• 1/4 cup parsley leaves, a couple of handfuls
• 1/4 cup black oil-cured olives, 20 olives
• 2 tablespoons capers, drained

Antipasto:

• Italian tuna in oil, 4 ounces
• 1 jar marinated artichokes, 6 ounces
• Hot peppers, cheery peppers, Banana peppers or pepperoncini
• 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami
• 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

Directions