Monday, October 11, 2010

Leftovers: Round II

When you have really good, fresh produce around, it’s easy to combine ingredients with leftovers to create some new and delicious dishes. Here are four I made this week and one was as good as the next.

Cold Vietnamese Noodle Salad:

No matter how many times I eat this salad, I can’t seem to get enough of it.

This is so healthy and the recipe was posted previously on my blog. Here is the link.

You can change it up by using different meats... especially ones that you have left over.

Grilled Beef Salad:

I used this grilled flank steak, and combined it with rice, mixed greens, and tiny yellow tomatoes – then topped it with this great Orange Ginger Dressing which will keep in your refrigerator for a month. Put all in a food processor or blender and mix.

• ½ teaspoon freshly grated orange zest

• ½ cup orange juice

• ½ cup rice wine vinegar

• ¼ teaspoon sesame oil

• 1 teaspoon soy sauce

• ¼ cup oil

• ½ teaspoon minced peeled fresh ginger

• 2 tablespoons peanut butter

• Salt & freshly ground pepper, to taste

Marinara Sauce:

I can quickly make a good jar of marinara sauce great by adding:

1 cup red wine

1 pinch red pepper flakes

1 bay leaf

1 teaspoon smoked paprika

2-3 teaspoons balsamic vinegar

2-3 teaspoons brown sugar

¼ cup cream cheese

Pasta With Tomato and Prosciutto

This is my favorite dish when I want to go light on the meat. I make linguine by combining it with fresh garlic, a little olive oil and butter on the stove top and then mix it with a lot of fresh, seasonal tomatoes, shredded prosciutto and shaved parmesan.

Bon Appetit!