This dish of pantry staples is a good choice for a hectic weeknight supper.

Updated: June 09, 2014
Randy Mayor

Serves 4

The Menu

Linguine with Garlicky Breadcrumbs

Arugula and hearts of palm salad
Divide 6 cups trimmed arugula, 1 cup julienne-cut red bell pepper, 1 cup coarsely chopped jarred hearts of palm, and 1 cup canned garbanzo beans evenly among 4 salad plates. Combine 2 tablespoons sherry vinegar, 2 teaspoons extravirgin olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 crushed garlic clove, stirring with a whisk. Drizzle evenly over salads.

Cantaloupe and honeydew melon


Produce department:
1 lemon
6 cups trimmed arugula,
1 cup red pepper
1 cup hearts of palm
1/4 cup choppedfresh parsley

Baking/condiment/canned foods/grains aisles:
1 cup garbanzo beans
day-old hearty white bread
linguine, 8 ounces
sherry vinegar
extravirgin olive oil