Leftovers? We love ‘em! And they’re even better when they’re turned into something new. Here are some ways to serve up leftovers from several recipes in Cooking Club’s August/September 2010 issue. (Find more ideas on pg. 46 of that issue.)
TODAY: Zucchini-Feta Pie (photo)
TOMORROW: Zucchini-Feta Appetizers
Cut the leftover pie into small squares and serve at room temperature as little appetizer bites. Accompany with glasses of chilled white wine--Vouvray or Sauvignon Blanc.
TODAY: Greek-Style Beef Kebabs
TOMORROW: Barbecue Beef Sandwiches
Cut leftover cooked kebabs into thin slices and heat in barbecue sauce. Pile in pita pockets or Kaiser rolls for a Greek-style pulled beef sandwich.
TODAY: Herbed and Peppered Buttermilk Cornbread
TOMORROW: Cornbread Croutons
Make crispy croutons for topping salads or chili: Cut cornbread into 3/4-inch cubes; toss with enough olive oil to lightly coat. Sprinkle the croutons with coarse salt and, if desired, minced fresh garlic or garlic powder. Bake at 400ºF. for 20 to 25 minutes or until lightly toasted.
TODAY: Italian Hoagies
TOMORROW: Italian Pasta Salad
Toss leftover giardiniera, salami, provolone cheese, Fontina cheese and spinach with farfalle (bow tie) pasta and your favorite vinaigrette or Italian dressing. Garnish with fresh basil leaves and additional cheese. Turn leftover hoagie buns into croutons by following the directions for crispy croutons (see Herbed and Peppered Buttermilk Cornbread above); toss with the pasta salad.
TODAY: Pork and Snap Pea Stir-Fry with Peanuts
TOMORROW: Pork Fried Rice
Stir-fry leftover cooked rice, one or two scrambled eggs and a purchased stir-fry sauce. You can also add other vegetables, like red bell pepper, green onions and bean sprouts.