Oops, You Made Too Much
Posted: | Categories: Substack Archives | Tags:substackMy oldest has been at camp for a week and a half, and we’re all adjusting to not having her around. She’s having a blast! I, on the other hand, haven’t gotten used to being a man down at dinner, so we end up with way more food leftover at the end of the night than usual.
Whether you have a kid (or kids) at camp right now too, or regularly feed fewer people, these are the dishes to keep in your back pocket. They’re easy to scale and better yet, you’ll actually look forward to eating the leftovers the next day. There’s nothing better than coming home from a long day at work and realizing you already have dinner waiting for you. (And when all else fails, make a tomato sandwich.)
Here’s what’s on the menu this week:
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Sheet Pan Salmon & Bean Salad
With the leftovers: Salmon & Rice Bowl with Cucumber Salad
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Sautéed Bok Choy Toast
With the leftovers: Sautéed Bok Choy with Rice & Eggs
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Marinated Chicken, Pita & Mediterranean Chopped Salad
With the leftovers: The same—but fresh!
PS - It’s Prime Week! Don’t buy shit you don’t need. I know you might be using this as an opportunity to refresh your kitchens, though, so you can find my knife recs here and the tools I love here. But don’t buy it just to buy it!
Sheet Pan Salmon & Bean Salad
I make salmon for my family at least once a week. (I also love seeing what fish I can find at the farmer’s market.) This bean salad uses a mix of my favorite summer veggies, and you can throw in your faves, too. Fava beans can be swapped for edamame if you don't want to go through the exercise of shelling, then peeling. Fava beans are a time-consuming vegetable!
The next day:
Salmon Bowl with Cucumber Salad
Add leftover bean salad to a bowl with rice or get an extra salmon fillet to make this quick bowl the next day. I saw someone else make a similar dish and knew I’d love it. The cucumber salad is so easy to toss together.
Why it’s better the next day: The bean salad is hardy, so keeping it in dressing overnight won’t mess up the texture and make it soggy. Plus, it’s great hot or cold—aka the perfect salad to pack on your next beach trip.
Sautéed Bok Choy Toast
I love this recipe so much. The first time I made it, I was hooked. It’s the perfect side to add to a meal if you already made a protein, or you can eat it on toast like I do. (You can also stir it into broth, but soup is the last thing on my mind when it’s 94 degrees outside.)
The next day:
Sautéed Bok Choy with Rice
Reheat the bok choy in a pan and add an egg (and leftover rice if you have it), similar to fried rice. The perfect work-from-home lunch/solo dinner!
Why it’s better the next day: Raw bok choy’s weakness is sautéed bok choy’s strength. It’s already wilted, so the bok choy soaks up the flavors overnight. Be sure to add those juices to the rice when you’re cooking. YUM.
Marinated Chicken Pitas with Mediterranean Chopped Salad
If you know me, you know there are some ingredients that I always have on hand: fresh pita, mini cucumbers, lemons, olives, and—when they’re good—bright red summer tomatoes. We’re entering the time of year when I crave those juicy tomatoes and stock up every chance I get. I made a simple Mediterranean salad the other day and we were slurping up the juices at the end—it’s that good.
Why it’s better the next day: You can keep the chicken you’re not cooking immediately in the marinade overnight so you don’t end up with that funky leftover chicken taste. Just cook the extra chicken breast the next day and it’s basically a new meal. The salad gets better with time!
