Stay Ahead of the Curve

Sign up here to get access to the latest news,
open house schedules, pocket listings and exclusive deals.

IP Header


Quick & Simple Pre-Vacation Dishes to Empty Your Kitchen Before You Go

Returning home from time away to an unrecognizable furry object in the fridge and a stale aroma in your kitchen can put a dampener to the end of vacation. This fate can be avoided by using the food in your fridge before you go. It’s easier said than done, you say but with these easy recipes it will be a breeze.


Frittata Photo by Kate Sears

Serves 4

We said it would be easy! Frittatas give you the opportunity to use your eggs, dairy (feta is used in the recipe below but can be substituted with another type of cheese) and any vegetables you have lying around. Try this recipe below, courtesy of

8 large eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 medium red bell pepper, seeded, thinly sliced
1/2 small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta

Preheat oven to 350F with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.

Place skillet in oven. Bake frittata until almost set in the center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.


Cheating Spicy Satay NoodlesImage Courtesy of Dinner then Dessert

Cheating Spicy Satay Noodles
Serves 4

Pre-vacation food doesn’t have to be boring. Try this simple version of a satay stir fry that is big on flavor. Again the protein and vegetables are interchangeable and using leftovers makes it that much easier.

2 lbs chicken or pork (raw or cooked)
2 tbsp oil
1 clove of garlic finely chopped
1 – 2 tbsp peanut butter
1 tsp soy sauce
1 tsp dried chili flakes
1 cup broccoli chopped
1 cup snap peas
1 cup carrot shaved into small pieces using a vegetable peeler

Heat 1 tablespoon oil in a sauté pan over low heat. This stops the peanut butter from burning. Add garlic and chili flakes and wait until the garlic melts and then add the peanut butter. Almost immediately add the meat and keep stirring. Once browned (or to heat if already cooked) thrown in the vegetables and add the soy sauce.

Turn off heat, add cooked noodles, stir and serve.

Peach Sorbet
Peach Sorbet

Makes 4 servings

Sorbet is one of our favorite desserts in the summer so avoiding wasting fruit and coming back to a nice dessert is a win-win. You can use this Spruce Eats recipe with any type of fruit you have to hand.

3 cups water
1 cup sugar
5 cups chopped peach
2 tbsp lemon juice

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves.

Remove from heat and allow to cool.

Add the sugar syrup, peaches and lemon juice to a blender or food processor until smooth.

Pour mixture into the freezer-safe containers and freeze for 3 hours or until solid.