It always seems like I come up with the best recipes when I’m just trying to use up ingredients in the fridge. That was the case with these two, which I made up on the same evening and served for dinner. Both got a thumbs-up from all three of us.

Garlic Cheese Bread

If you don’t have a Trader Joe’s near you, you can always use another pre-made pizza crust or even make your own dough. You can substitute pretty much any cheese you like for the Parmigiano-Reggiano, and 2 teaspoons each of fresh chopped oregano and basil for the dried herbs.

• Trader Joe’s whole wheat pizza dough
• 1 Tbsp. butter
• 1-2 Tbsp. olive oil
• 1 clove garlic, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• freshly grated Parmigiano-Reggiano cheese
• salt & pepper to taste

Preheat oven to 450F.

Follow the directions on the package of pizza dough: remove from fridge, let rest for 20 minutes at room temp, stretch or roll onto pizza stone or pan.

Stir olive oil and garlic together in a small heatproof bowl. Microwave for 20-30 seconds, then add butter. Stir to melt. If needed, stick it back in the microwave for an additional 20-30 seconds, watching carefully so it doesn’t bubble over.

Using a pastry brush or spoon, stir the olive oil mixture, then brush or spoon all over the pizza dough. Try to get some of the garlic spread around the dough too. You can use as much or as little as you like.

Sprinkle the oregano, basil, salt and pepper evenly over the dough. Top with grated cheese. (I only topped half my dough with cheese, because I wasn’t sure Annalie would like the cheesy bread. As it turned out she did.)

Pop into the oven and bake for 8-10 minutes, till bread is golden brown and cheese is bubbly. Yum!

Vegetable Beef Soup

I had potatoes and carrots I needed to use up, but not enough potatoes for my standard potato soup. And I wasn’t in the mood for a creamy soup, I wanted something tomato-y and hearty. I ended up basically making beef stew without the meat and extra vegetables, and it was delicious! I wanted to throw some barley in there too, but I didn’t have any. Finally, you could always make this with vegetable or mushroom broth for a vegetarian soup.

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2-3 stalks celery, ends trimmed, chopped
• 1-2 carrots, washed and chopped (I used about 15 baby carrots)
• 2 cloves garlic, minced
• 1 bay leaf
• 3 c. beef broth
• 14-oz. can tomato sauce
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 1/2 tsp. thyme
• 1 c. frozen peas
• 1 c. frozen corn
• salt & pepper to taste

In a large stockpot, heat the oil over medium low. Add onion, celery, carrots, garlic and bay leaf. Saute for 3-4 minutes.

Add beef broth, tomato sauce, potatoes, and thyme and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Turn heat up to medium-high and add peas and corn, stirring well. Return to a boil, reduce heat, cover and simmer an additional 5 minutes.

Add salt and pepper to taste. Serve with garlic cheese bread, if you’ve got it.