Today is National Clean Out Your Refrigerator Day. Admit it—it’s been a long time since the back of your fridge saw the light of day. So what are you supposed to do with all those neglected, half-empty jars? These recipes will get you on your way to clearing out your shelves and filling up your table.

Spicy Peanut Butter Noodles

Cook time: 25 minutes

Ingredients (makes four servings):

• ½ cup chicken broth
• 1 tbsp. minced ginger
• 3 cloves minced garlic
• 3 tbsp. soy sauce
• 3 tbsp. peanut butter
• 1 tbsp. honey
• 2 tsp. hot chili paste
• 8 oz. spaghetti
• ¼ cup chopped green onions
• ¼ cup roughly chopped peanuts
• ¼ cup julienned carrots

Directions: 

1. In a large pot, heat 6 cups of water and bring to a boil.
2. Add the spaghetti and cook for 10-12 minutes or until soft.
3. In a pan, add the peanut butter, soy sauce, garlic, ginger, honey and hot chili paste. Stir and simmer until smooth.
4. When the spaghetti is ready, drain the excess water and add the dried spaghetti to the pan with the peanut sauce.
5. Mix the spaghetti with sauce and cook on medium heat for five to 10 minutes.
6. After the pasta is heated, transfer to a serving dish and garnish with the green onion and chopped peanuts.
7. Serve.

Jam Thumbprint Cookies

Cook time: 90 minutes

Ingredients (makes 30 cookies):

• 1 cup butter, thawed
• ⅔ cup sugar
• 2 large egg yolks
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• ½ tsp. salt
• 6 oz. assorted jam (approximate)

Directions:

1. Preheat oven to 375 degrees.
2. In a medium-sized bowl, beat butter and sugar with an electric mixer until fluffy.
3. Add yolks and vanilla and beat smooth.
4. In separate bowl, mix flour and salt.
5. Gradually mix dry ingredients into wet ingredients, forming a ball of dough.
6. Form dough into balls, one inch in diameter, and place on baking sheet.
7. Press back of round measuring spoon into the center of each ball, creating an indentation in the dough.
8. Bake for eight to 10 minutes.
9. Remove cookies from the oven, and deepen each indentation with the spoon.
10. Fill each indentation with about ½ tsp. of jam. Avoid the temptation to overfill.
11. Return cookies to the oven and bake for three to four minutes, or until jam has melted. The edges of the cookie should be golden-brown.
12. Cool and serve.