Pantry ingredients are the star of many of these simple yet vibrant meals: from a can of butter beans, Peters makes gnocchetti sardi with butter bean–basil pesto and tomatoes, butter bean and fennel soup with crispy bacon, and one-pan butter beans and spinach with ricotta and lemon. She also relies on batch-cooking fresh produce and repurposing it for different recipes: the roasted veggies for the squash, parsnip, and grape salad with blue cheese can be doubled to use later for the autumn panzanella with roasted squash, shallots, and plums, as well as the squash pesto sandwich with feta and dates.
