The height of the summer produce season may seem like an odd time to lean on canned and jarred ingredients, however this time of year I find myself reaching often for the can opener. From flaky tuna to creamy cannellini beans and punchy olives, these pantry staples are in constant rotation in my summer kitchen and help me get fresh, interesting meals on the table with minimal actual cooking. And since these ingredients are shelf stable and require no refrigeration, they’re ideal considerations when planning meals for camping or packing for a vacation rental.
Many of my favorite canned products, such as chickpeas and beans, have been staples in my kitchen for decades. Some, such as canned lentils, I turned to after reading a cookbook by chef Nancy Silverton. Known for revolutionizing the modern food landscape by introducing Americans to artisanal sourdough baking and building a celebrated group of restaurants in Los Angeles, the James Beard Award-winning chef has also authored more than 10 cookbooks, including A Twist of the Wrist: Quick, Flavorful Meals with Ingredients from jars, cans, bags and boxes. The book features dishes based on a wide array of pantry ingredients from everyday canned beans and pickled jalapenos to more cosmopolitan ingredients such as harissa, a vibrant, North African chili paste. When the book was written in 2007 some of the specialty ingredients could only be sourced by mail order. However, today ingredients such as tahini (Middle Eastern sesame seed paste) and Spanish piquillo peppers are available in many big box grocery stores.
Lentil salad with greens and Castelvetrano olives
This summery favorite uses up veggies from the garden while providing a hearty dose of protein and fiber. It is an excellent light meal on its own or a side dish with grilled salmon.
Ingredients:
2 cans lentils, rinsed and drained
2 cups baby spinach or julienned kale
2 carrots, coarsely grated
1 cup Castelvetrano olives
2 teaspoons whole cumin seeds
3-4 cloves garlic, minced
Zest and juice of one lemon
½ cup olive oil
½ cup crumbled feta
½ cup toasted almonds
¼ cup each parsley and mint
Salt, red pepper flakes and ground black pepper, to taste
Combine the lentils, grated carrot and greens in a mixing bowl. Smash the olives with the back of the knife to remove the pits, then tear the olives into large pieces and add to the bowl with the lentils.
Toast the cumin seeds in a skillet over the stove until fragrant. Alternatively, they can be toasted on a plate in the microwave, heating at 30 second intervals until fragrant. Add the toasted seeds to a small bowl or jar along with the zest and juice of the lemon and minced garlic along with a generous pinch of salt. Whisk in the olive oil, then drizzle the dressing over the lentil mixture in the mixing bowl. Toss well, then season to taste with salt, black pepper and red pepper flakes as desired. Top with crumbled feta, almonds and herbs and serve.
Tuna stuffed piquillo peppers
Inspired by a recipe featured in Silverton’s A Twist of the Wrist
These tiny peppers come roasted, peeled and ready to stuff. A delicacy from Spain, they are more intensely flavored than conventional roasted peppers and can be stuffed with a variety of fillings for a quick summery appetizer.
Ingredients
2 4-ounce cans high quality canned solid tuna, preferably Italian
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, minced if large
Two tablespoons finely chopped flat-leaf parsley
Grated zest and juice of one lemon
1 scallion, finely chopped (both white and green parts)
Salt and freshly ground black pepper
12 jarred roasted piquillo peppers
Lettuce leaves, lemon wedges and crusty bread for serving
Quartered hard-boiled eggs for garnish, optional
Drain the tuna well, then combine it with the olive oil, capers, parsley, lemon zest and juice, scallions, salt and pepper to taste in a medium bowl and mix thoroughly to combine. Add more or less olive oil as needed (water-packed tuna will use more oil than oil-packed tuna). There should be enough so that not all the oil is absorbed by the tuna and a slight ring of oil remains around the edges of the bowl.
Use a teaspoon to fill each pepper with the tuna mixture. Arrange the lettuce leaves on a platter and place the stuffed peppers on top. Garnish with the egg and lemon wedges and sprinkle with coarse salt. Serve at cool room temperature along with crusty bread.
This article appears in June 4-10, 2026.
