Assorted leftovers from the fridge, constituting a vegetarian feast: Roasted parsnips and carrots, boiled potatoes, chopped spinach, sauteed mushrooms, canned baby peas. Drizzle with extra-virgin olive oil. Season with coarse salt and freshly ground black pepper. Dust with leftover grated parmesan cheese. Preparation time: 5 minutes Shopping: none
Tags:carrots·leftovers·lunch·mushrooms·parenting·peas·potatoes·spinach
Sweet potato mash with ruby chard. Preparation time: 5 minutes Shopping: none These sweet potatoes were recently harvested from the garden, roasted in a 325-degree oven, then mashed and seasoned with orange juice, maple syrup, cinnamon and nutmeg. I have enough leftover mashed sweet potatoes to last the week. I am just finishing the last […]
Leftover lamb shoulder chop with Romesco sauce, bulgar with lemon and black olives, smothered okra with corn and diced tomatoes. Preparation time: 5 minutes Shopping: none We do love our leftovers, although this does sound like an add combo at first blush–a sort of Mediterranean-Caribbean fusion. In fact, it all went down quite nicely. The […]
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