This time of year, restaurants may have an overflow of pantry items typically reserved for previously seasonal dishes.

Should you run into an overstock of rice, pasta, canned goods, or even fresh produce, it’s more important than ever to make good use of that inventory instead of it going to waste. Let the creative juices flow as you tap into your improvisational culinary skills to turn some of that excess spring inventory into summer favorites for your guests.

Here are a few ideas to help get started:

Lemons. Lemons are a key ingredient in everything from cocktails and desserts to meat and seafood. Make a citrusy lemonade, controlling the level of tartness with more juice or less sugar, that’s refreshing enough to drink on Grandma’s porch. Combine with your favorite fruit simple syrup for a twist on this classic.

Looking for a light lemon dish instead? Add a bit of lemon juice to risotto with Parmesan—you’ve instantly got a light and delicious summer dish.

Pasta. So many noodles, so many options! Extra rotini or penne noodles? Whip up a classic pasta salad with Italian dressing, olives, peppers, feta, and cherry tomatoes.

For elbow noodles, macaroni salad is always a hit, but take a walk on the wild side and team it up with ground beef, tomatoes, and taco seasoning for a taco macaroni skillet. Spaghetti noodles can also be sautéed with butter and cheese, which kids will love.

Black Beans. Black beans are great add-ins for stews, soups, skillets, casseroles, and just about anything else.

But a simple and delicious meal that is commonly overlooked—one that’s perfect for summer—is a black bean burger. Mash the beans in a bowl, combining them with onions, peppers, garlic, and a cornstarch mixture. Add in your preferred seasonings and spoon out your mixture into burgers on a sheet pan. After a few minutes in the oven, you’ve got a light, yummy summer alternative to burgers.

Canned Applesauce. Applesauce is a delicious side to many entrees, but it’s tricky to use if you have a bulk excess. Replace vegetable oil in many baking dishes, such as brownies and cookies, for delicious and healthy desserts.

Cabbage. A tasty summer favorite is always coleslaw, which is a no-brainer if you have an abundance of cabbage. Other savory options are a cabbage wedge with a sesame ranch dressing, cabbage hash browns, or grilled cabbage (wedges cut in a baking dish with light butter and seasonings, grilled until tender).

Canned tomatoes. Like many other canned staples, the options for canned tomatoes seem endless. But here are a few ideas beyond the traditional recipes for marinara sauce, nachos, stews, and soups: chili queso dip, chicken paprikash, chicken tikka masala sauce, or chicken creole with chicken, ham, tomatoes and peppers over rice.

Corn. Corn on the cob is a summer favorite, but if you find yourself with an overstock of corn, there’s no need to worry. Another favorite for summer is black beans and salsa with a side of tortilla chips. Other options include corn fritters, corn chowder, and of course, corn pudding.

Chickpeas. Chickpeas are a popular choice for just about any flavor of hummus you want. You can also use them to create a quick, delicious summer chickpea salad (combine with tomatoes and basil). Coat them in olive oil and place on a sheet pan and bake for a tasty snack. Better yet, add them to a minestrone for a filling and healthy soup, perfect for a summer day.

Cucumbers. Fresh cucumbers are a must for summer menus. For beverages, add to gin for a cool poolside cocktail, or infuse with water for a refreshing beverage as patrons snack on appetizers. A perfect side to any sandwich or light entrée is cucumber salad — simply mix the juicy cucumbers with tomatoes, vinegar, and red onion slices. Or mix with pineapple to create a zany side dish.

Coffee and Tea. Brew the excess coffee and tea and allow them to cool completely. Add them to ice cube trays and freeze. Add the cubes to iced coffee, sweet tea, or even Long Island Iced Teas.

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