Behind the scenes with Fridge Whisperer warrior, Agnes Roter, a foodie’s, foodie, if ever there was.

Take it away Agnes! And thanks for paying-it-forward. xxxooo

It was 8p.m.

My husband was out and both kids were asleep.

And I was testing “So-Easy Mushroom Spanakopita” from Deb Rankine’s latest cookbook, The Fridge Whisperer: Lusciously Local.

The book was a gift from my friend Cathy, and it couldn’t have arrived with better timing. I was planning a menu for an upcoming party for my husband’s birthday. We decided on several appetizers instead of a sit down dinner. I love getting inspired by new cookbooks, and with the upcoming party, I was doubly excited to dive into this one.

The plan was to make a few recipes ahead of the party, to sample and to freeze. But alas — and you will fall into this trap too when you get your hands on this cookbook — this was not meant to be.

The spanakopita mushroom filling was delicious, that little bit of sugar in the recipe made all the difference: I couldn’t resist.

Over the course of a week I cooked and cooked and cooked. I started with some of the recipes in the “Basics” chapter as, when finished, these ingredients would find their way into many of the other recipes in Lusciously Local.

I made Deb’s “Spicy Pecans” and “Roasted Garlic Puree.” When my family sampled the sweet, spicy, crunchy pecans, however, a lot went MIA and the rest disappeared in the making of “Composed Spinach Salad with Spicy Pecans and Creamy Maple Dressing”; in lunch boxes; and in dessert over the next two days. The garlic puree was not a big hit with the kids but, personally, I love it slather on any good, crusty bread: only half remains in the fridge for use in other recipes.

I then moved on to “Minted Pea Soup with Scallion Oil and Crustini” which Deb says can be switched up by “serving at room temperature in shooter glasses for a quick party-pleasing appetizer.” I’m not a fan of over-minted savoury dishes but this one had just the perfect hint of mint. I sampled it at all stages — before and after blending — and it was delicious. But once I added the cream, it was heavenly. Not one to battle cravings, I pulled out a bowl, a spoon, a napkin and turned my sampling into a proper meal. There went half the soup! (Yes, I’m well aware that exceeds the recommended serving size.)

The day of the BIG night, I made “Congo Moambe Dip” and “Eggplant Bharta” which — just reading the ingredients — makes me think the pita in my fridge is dancing in anticipatory joy.

These dips are really different and I can pretty much guarantee the chance of leftovers will be zero.

So, Agnes, how did the party go? And were your Fridge Whisperer creations a hit? Were there any leftovers?

We warrior-readers need to know! Thanks for the guest post. Hugs, Deb.