How to clean out the fridge

or how to make a salad toast with blistered tomatoes in fifteen minutes...the more accurate title.

I’m writing this on a Saturday basking in the glory of my newly-restocked and oh-so-clean-fridge. Like the aesthetic? The vibe?? The fact that all of my fairytale eggplants are nestled together in one perfectly-sized plastic organizer? I’m dying. I’m basking.

I decided to clean out my fridge this morning, which is the kitchen equivalent of getting bangs. New! Quirky! Full of potential! Maybe some regret, but you only get to that part a few weeks later!

My journey began with yanking out my produce drawer (fun for no one) and replacing it with individual containers that stack all of my produce *neatly* and *cutely* on top of each other. According to category! A dream. After that, everything else got removed and then basically put back in the same place, because I’m not trying to win any awards here. The one downside is I now have a produce drawer sitting in the middle of my apartment…so if you have any ideas on what to do with that…I’m all ears. Maybe a terrarium?

Now to the recipe!

This recipe is how I got my fridge oh-so-clean. It’s easy, it’s meant to use up all your veg scraps without making you feel like you’re eating veg scraps, and it’s on toast! Who could hate it? Again, these bonus recipes are just whipped up as my quick meals, so they are as simple as they get. Full details below!

Salad Toast with Blistered Tomatoes

Serves 1
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

• 2 slices sourdough bread

• 1/2 avocado

• 1 cup cherry tomatoes

• 2 garlic cloves

• 1 tbsp champagne vinegar

• 1 tbsp olive oil

• 1 tsp (or squeeze) of honey

• 1/4 red onion, finely sliced

• 1 handful of mixed greens (or whatever greens you have left in your fridge)

• 2 soft boiled eggs (I boil mine for 6 minutes, then immediately transfer them to an ice bath)

• Salt, pepper, aleppo pepper & smoked paprika as needed

Instructions

Set your oven to broil on high. Toast the slices of bread in the oven for about 2 minutes. Cut the cherry tomatoes in half, add them to a baking sheet, season with salt and then broil in the oven for 7-8 minutes or until they start to char, pop and break.

In some sort of tupperware or bowl you can cover, grate in the garlic cloves, add the vinegar, olive oil and squeeze of honey and whisk together. Season with salt and a few cracks of black pepper. Add in the red onion, mixed greens and any other veg you want to get out of your fridge. Pour in the cherry tomatoes and all their juices, cover the container and give everything a good shake to combine. This will turn the tomatoes into part of the dressing…it’s delicious. Taste and season with more salt, pepper and vinegar as needed.

Mash the avocado onto the toast, top with a pile of the salad and then break up the jammy eggs on top. Season with pepper, aleppo and paprika to finish.