Leftovers – Trash or Treasure
March 30, 2009 at 8:56 am Leave a comment
(From The Salad Collection at emealsforyou.com)
Spring Salad
Learning to plan your meals requires you to re-learn a skill our grandmothers had; understanding how to use all the various food products before they went “bad”. Leftovers became the next meal, tops of vegetables were put in water with a piece of meat to make a soup. Bread too dry to eat was made into stuffing or a bread pudding for dessert.
The first step is to plan your meals so that you count on there being leftovers. Cooking half a chicken for dinner makes little sense when you could cook the whole bird with the same effort and build a second meal with the leftovers; think chicken salad, chicken pot pies, chicken soup. A pot roast becomes hot roast beef sandwiches a couple of nights latter.
We are all mesmerized by the cooking shows that, with great fanfare, reveal the surprise ingredient to be included in the meal. We think this is great fun but shy away from this thinking when it is us who are looking into the frig and trying to come up with something appealing from what we see there. The salad pictured above came about when I realized the tomatoes were just about to lose their crunch, the leftover asparagus was to the use now or pitch stage and I had an abundance of feta cheese.
The bottom line is if we plan our meals we will save money; if we use all the food we buy we will get bonus meals, again saving money. The secret is to think about a meal, then think about an associated meal made using similar products. Don’t think about it as a chore, think about it as a game show, one you can win.
Spring Salad
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | Easy, pizy |
| 1 | pt | tomatoes, cherry |
| 0.5 | small | cucumbers, English, peeled |
| 0.33 | lb | asparagus, peeled, cooked |
| 3 | cloves | garlic, chopped |
| 1 | Tb | cilantro, chopped |
| 0.25 | cup | cheese, feta, crumbled |
| 2 | Tb | oil, olive |
| 0.5 | medium | lemon, juice of |
| 1 | pinch | salt and pepper to taste |
Cut cherry tomatoes in half, place in a large bowl. Dice cucumber and asparagus into ½ inch dice; add to bowl. Add garlic, cilantro, feta, lemon juice and oil, toss to coat. Adjust salt and pepper to taste.
This salad filled out our Philly cheesesteak sandwiches nicely, see this meal and more on emealsforyou.com.
Entry filed under: Meal Planning. Tags: asparagus, feta cheese, leftovers, Salad, spring salad.
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