MEALS WITH NO SHOPPING

After two weeks with a houseful of kids and grandkids, when I shopped for dozens of eggs, several loaves of bread and two or three melons at a time, here I am, home alone. I’m thinking, How long can I go without shopping again?

After a grand family grill fest (two racks of ribs, leg of lamb, two pounds of wings and a couple dozen shrimp), I don’t really want meat for a few days. So, with garden, freezer, fridge and pantry, I bet I can feed myself for a week without buying a thing. And, I think there’s enough vino rosado to see me through a few meals.

Gazpacho makes a good accompaniment to a chard timbale.

Day 1. Chard Timbale with Gazpacho. The eggs didn’t come out even—I’m left with more than a dozen to use up, plus some stale bread. Using chard from the freezer, I concoct a cheesy chard timbale, cooked in the microwave (no oven in this season). Paired with leftover gazpacho (first gazpacho of the season), it makes a lovely dinner. Leftovers I’ll turn into lunch the next day (See the recipe for zucchini timbale here and substitute 3 cups chopped, cooked chard for the zucchini. Gazpacho recipe is here )

Fresh green or yellow beans, kidney beans, potatoes and onions for a one-dish salad meal.

Day 2. Two- or Three-Bean Salad. My garden has yielded only yellow wax beans so far, no green ones. I’ve got cooked white kidney beans in the freezer (but you could use a jar of cooked beans or chickpeas). Now that the youngsters are gone, I can enjoy grown-up flavors again—chiles, cumin, cilantro (known as stinky herb by the kids). A bowl of this salad makes a complete meal. Leftovers I’ll toss with lettuce for lunch. (Recipe below.)

Spaghetti and zucchini noodles with basil pesto; ham and melon as a starter.

Day 3. Spaghetti, Zucchini Noodles and Pesto. Ham and Melon. We finished off the really good hand-sliced Spanish ham, but I’ve got a package of sliced serrano. And the last of the melons. The perfect starter.

A pot of basil in need of cutting back calls for a pesto sauce, made with both pine nuts and walnuts. I stir it into a mix of whole-wheat spaghetti and “zoodles,” zucchini noodles made with a simple tool that looks like a vegetable peeler (it’s not an actual spiralizer), made with zucchini from the garden.

Tool to shred zucchini.

The zucchini noodles are microwaved for about 1 minute. Leftover pesto sauce will be great on beans too.

Eggplant from the garden.

Day 4. Crisp-Fried Eggplant and Cheese Stacks with Tomato-Cucumber Relish. I’m picking eggplant and cukes! I slice the eggplant and sandwich it with slices of cheese and “lunchmeat” (ham would be better), then dip the stacks in beaten egg and breadcrumbs, frying in olive oil until crisp on the outside, molten on the inside.

Eggplant sandwiched with cheese, fried crisp.

Piriñaca is a salad with tomatoes, peppers and cucumbers. Add tuna and chopped egg to serve as a tapa.

The recipe for the relish-salad, known as piriñaca is below. I think there are pickles in my future, if all those infant cucumbers grow up.

Slices of tortilla with eggplant, zucchini and potato; garden tomatoes with basil and mozzarella.

Day 5. Tortilla with Pisto (Eggplant-Zucchini Melange) and Sliced Tomatoes with Mozzarella and Basil.  I am inspired by more eggplant, zucchini and tomatoes from the garden—and still more eggs to use up. “Pisto” sounds like “pesto,” but it’s not. Pisto is a Spanish summer vegetable stew, similar to ratatouille, with eggplant, zucchini, peppers, onion and tomato. The tortilla includes potatoes too. (Recipe below.)

Day 6.  Before the week is done, it turns out I’m going to have to hit the hipermercado because I’m out of laundry detergent, toilet paper and bug spray. So, while I’m shopping, maybe I’ll buy some fish for dinner tonight. I’ve got several nice side dishes to go with it.

Two- or Three-Bean Salad
Ensaladilla de Alubias y Habichuelas

The potatoes and beans can be cooked in advance. Potatoes are easier to dice if they are chilled. A good addition to the salad—liquid from capers, pickles or preserved lemons.

Serves 2-3 as a main dish or 6 as a side.

3 medium potatoes
1 cup green and/or yellow wax beans, cut in short lengths
½ cup chopped roasted red pepper
½ cup chopped celery
½ cup chopped onion
¼ cup chopped guindilla (pickled green chile) and/or pickles
¼ cup chopped green pepper
1 clove garlic, minced
2 hard-cooked eggs, chopped
½ teaspoon oregano
½ teaspoon ground cumin
¼ teaspoon cumin seed
2 cups cooked and drained kidney beans (red or white)
1 cup diced queso fresco or feta cheese
1 teaspoon salt
¼ teaspoon hot smoked pimentón
3 tablespoons extra virgin olive oil
1 tablespoon vinegar
Chopped cilantro, to serve

Cook the whole potatoes in boiling, salted water to cover. When they are nearly tender (about 12 minutes), add the beans. Cook until beans are crisp-tender, 5 minutes. Drain and refresh with cold water.

When potatoes are cool enough to handle, peel and dice them. Place in a salad bowl with the beans. Add the roasted red pepper, celery, onion, guindilla, green pepper and garlic. Combine thoroughly.

Add the chopped eggs, oregano, cumin, cumin seed, kidney beans, queso fresco, salt, pimentón, olive oil and vinegar. Use a large spoon to gently combine all the ingredients.

Cover and refrigerate at least 1 hour before serving. Garnish with chopped cilantro.

Mix two or three beans, crunchy celery, olive oil and vinegar. Add cheese if you like for a main dish.

Tomato-Cucumber Relish
Piriñaca

Tomato-cucumber salad makes a nice side with fried eggplant "sandwiches."

This is a typical salad in Cádiz. Another version, minus the cucumber is known as pipirrana (see that recipe here ). Piriñaca is the perfect accompaniment to grilled sardines or mackerel or to any fried fish. As a tapa, the salad usually includes chunks of canned tuna and hard-cooked egg.

My version is fairly traditional, but I’ve used quartered cherry tomatoes in two or three colors in place of the chopped tomato and I’ve added a chopped (mild) fresh jalapeño, just for fun.

Allow the salad/relish to stand at least 30 minutes or, refrigerated, up to 24 hours. The salt draws out the juices from the tomatoes. Serve the salad with bread for soaking up the juices.

Serves 4.

½ cup chopped green pepper
1 cup peeled and chopped cucumbers
½ cup chopped scallions or onions
2 cups chopped tomatoes
1 tablespoon chopped parsley
3 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
Salt
Chopped hard-cooked egg (optional)
Chunks of canned tuna (optional

Combine the peppers, cucumbers, onions, tomatoes and parsley. Add the olive oil and vinegar and about 1 teaspoon salt. Allow to stand 30 minutes before serving. Garnish with chopped egg and tuna, if desired.

Tortilla with Eggplant, Zucchini and Potatoes
Tortilla con Pisto y Patatas

You could add chopped chorizo to this tortilla. Or, stir in some smoked pimentón (paprika) to give it that flavor without the meat.

Serves 4.

1/3 cup olive oil
2 cups sliced or diced potato
2 cups peeled and diced eggplant
½ cup each green and red chopped bell pepper
½ cup chopped onion
2 cloves garlic, chopped
2 cups chopped zucchini
½ teaspoon smoked pimentón
1 cup peeled and chopped tomato
1 teaspoon salt
4-5 eggs, beaten

Heat the oil in a medium skillet. Add the potatoes and cook, stirring occasionally, until they are tender, about 10 minutes. Do not let the potatoes brown.

Carefully strain the potatoes through a heatproof sieve, reserving the oil in a heatproof bowl. Set the potatoes aside.

Return 1 tablespoon of oil to the skillet. Add the eggplant, peppers, onion and garlic. Sauté on medium heat 5 minutes. Add the zucchini and cook 5 minutes more. Add the tomatoes and salt. Cook until tomatoes are somewhat reduced, 10 minutes.

Mix potatoes and vegetable mixture into the beaten eggs.

Beat the eggs in a large bowl with 1/2 teaspoon salt. Stir in the potatoes, then the pisto (eggplant, zucchini, tomato mixture).

If necessary, wipe out the skillet. Add 2 tablespoons of the reserved oil. Pour in the egg-vegetable mixture. Cook on a medium heat, allowing the mixture to set on the bottom without browning. Use a spatula or wooden paddle to firm the sides all around.

When tortilla is nearly set—6 minutes or so—place a flat plate or pan lid on top of the skillet. Working over a bowl to catch any drips, carefully invert the skillet so the tortilla is turned out onto the plate.

Add 1 tablespoon of reserved oil to the skillet and very carefully ease the tortilla back into the pan to cook on the reverse side, 3 minutes.

Slide the tortilla onto a serving plate.

Zucchini futures.