Garlicky Veggies, Herby Potatoes, & Peanut Noodles
Posted: | Categories: Substack Archives | Tags:substackAs a kid, I never liked leftovers. But as an adult, I love them—probably because I’m the one preparing the food and I know how much time, energy, and money goes into it.
Bowls are without a doubt my favorite way to make leftovers work together to feel like an indulgent meal. All you need are veggies, greens/grains, and a delicious dressing to make it work. Sometimes, I have two different leftover salads plus a protein, then I’ll add a dollop of cottage cheese, chopped cucumbers, some olives—you know the drill.
These most-loved recipes from previous weeks would be great in a bowl together with a little cottage cheese:
But other times I have random odds and ends from the night before—steamed broccoli, crispy potatoes, the roasted veggies my kids didn’t touch. And I’m here to tell you these ingredients can transform into the most incredible WFH lunch or quick, cozy weeknight dinner. No one will believe it’s from the night before.
Here’s what’s on the menu this week:
Roasted Veggies Sheet Pan Salad
Roasted Potato Salad
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Broccoli & Cauliflower with Peanut Noodles
Roasted Veggies Sheet Pan Salad
The perfect salad for easy hosting or using leftovers during the week. The recipe calls for roasted veggies; if you already have steamed veggies in your fridge, warm them up, whisk together the dressing, and serve over greens or grains—whatever you have! (And you don’t have to use the same veggies I do—what’s most important here is the herby dressing.)
Roasted Potato Salad
I love using potatoes as croutons. Any roasted potatoes you have work for this, including latkes cut into smaller pieces or roasted sweet potatoes. For extra protein, top it with an egg! The perfect salad for breakfast, lunch, or dinner.
Broccoli & Cauliflower with Peanut Noodles
If you have leftover cooked broccoli and cauliflower, you’re already halfway to enjoying this comforting meal. Chop up the veggies, whisk up the sauce, and boil rice noodles—dinner is served. But you can also start from scratch and quickly blanch the veg. It’s still a quick dinner that hits every note.
