Tuesday, February 28, 2017
I’ll start with breakfast first. Eggs….well to start they are versatile and the perfect conduits’ for leftovers. Because of our mild winters we are able to buy fresh tomatoes, asparagus and most veggies that everyone else can buy during the summer months. Anyway; this dish is composed of a sorely forgotten and wrinkled tomato, goat cheese and fresh parsley. Simple and delicious. (page 43).
Next, the open topped sandwich. Now “toast” is the perfect vehicle for leftovers. And it’s great for appetizers and/or any meal of the day. Here we had arugula, brie and prosciutto, but any veggie, meat or cheese would work. (page 41).
Potted smoked fish was an easy favorite. In this dish I used leftover hot smoked salmon, parsley, dill, olive oil and fresh lemon juice. Another amazing combination, great on toast, and delicious with pasta. (page 108).
Chicken soup, what can I say, a classic. Here I used rotisserie chicken, couscous, celery, leeks and carrots. The broth was the star here as it was made beforehand and simmered about three hours. Always a winner, chicken for dinner.
These recipes have been adapted from the "Love Your Leftovers” by Hugh Fearnley-Whittingstall.
To see what recipes the other members chose for this month, head over to the LYL post for February 2017 on the CCC website, by clicking here.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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