Raid the freezer

freezer Use up fridge staples with these recipes

Two hefty crowns of broccoli are turned into a velvety sauce that’s balanced with cheese (umami) and lemon (brightness). Romulo Yanes/The New York Times

These spicy, savory shrimp patties are warm with chile powder, cumin, garam masala, ginger and garlic. Kelly Marshall/The New York Times

Sweet peas become an herby condiment for spooning on quick-roasted salmon. Vivian Lui/The New York Times

Tamarind chicken stir-fry. While your chicken is still pretty firm and not quite fully defrosted, cut it into uniform slices or pieces for this bright and easy dinner. Rachel Vanni/The New York Times

I begin with a cautionary tale. Not too long ago, I couldn’t open my overstuffed freezer drawers because a chunk of ice had frozen everything in place.

Emptying the freezer to melt this ice monster was a humbling experience — so many proteins to “use another day,” still unused and now freezer burned, not to mention multiples of items because I’d forgotten, say, that I already had two giant bags of shelled walnuts.

I’ve since vowed to open and scan my freezer as much as I do my fridge, so this batch of weeknight recipes is dedicated to the freezer staples that wait so patiently for you.