The idea behind preserving food is to get us through the months of the year when good quality fresh produce is hard to come by.  You stock up on all the things you are going to want to eat later on that are in season now.  If you’re like me, that means that you froze a bunch of strawberries, sour cherries, blueberries, and roasted vegetables.  You canned pickles, dill beans, tomatoes, jams, and juices.  You dried herbs and like my friends Lisa B and Nicole, you may have even dried some vegetables.

If you have been holding back on using the things you preserved for fear of running out, now is the time to use it all up; especially any items that are over a year old already.  The quality will not improve most food with time* so you want to make room to store fresher produce this year.  What to do with it all?  Do you need some inspiration?  Here are some ideas on how to use what you’ve preserved:

Pickles (dill or sweet):

1. Potato salad- I always add chopped dill pickle to mine.
2. Grilled cheese sandwiches or hamburgers- a classic.
3. Egg salad- I love the salty crunch.
4. Put out with sharp cheddar cheese as an appetizer.

Tomatoes (diced, stewed, sauce) (You still have some?!):

1. Give yours to me- I’m almost out.
2. Spaghetti- it’s obvious but a no fail.
3. Add to winter vegetable soups- adds a bright note.
4. Make a tomato bread soup- such a luxurious light meal.

Grilled frozen eggplant:

1. Add to pasta with sun-dried tomatoes, olive oil, and garlic.
2. Add to a tomato sauce (diced) with a little balsamic and some onion.
3. Heat up and eat in a sandwich- will remind you of summer.
4. Add to lasagna- I just used ratatouille for a lasagna sauce!

Frozen or pickled hot peppers:

1. Add to a black bean chili- perfect for chilly early spring.
2. Use in a frittata with sharp cheddar cheese and fresh cilantro.
3. Use them in tomales- I am hankering for this right now!
4. Spanish rice- I just learned how to make this.

Frozen Fruit:

1. Yogurt smoothies- I’m craving these right now.
2. Added to muffins- easy to do, don’t defrost first.
3. Cooked with a little sugar to make a compote- for pancakes, or deserts.

Are there things in your freezer or pantry that you want to use up but are having trouble getting inspired to use?  Tell me what you have and I’ll help you come up with new ways to use them (be sure to tell me what you’ve already been doing with them so I don’t repeat those ideas).  Let’s get our freezers and pantries cleaned out and ready for the new season!  We make the food so we can eat the food.

Are you doing something you love with your home preserved goods right now?  Share it with us all in the comments.

*Fruit cheeses and wines are the exceptions here.