Three words that can strike fear into the hearts of the bravest. In my house, usually spoken by hollow-legged teenagers with fridge door open, staring blankly inside. The aforementioned perpetually hungry growing kids have outpaced the standard 3 meals per day, lately requiring 4, 5, 6…as my culinary skills struggle to keep up with demand. Plus, leftovers aren’t big sellers around here, so I’m tasked with not only volume, but variety as well. What’s a savvy, cost and waste conscious cook to do?
Recombine. Repurpose. Create!
When I peer into my fridge, I don’t just stare blankly like my kids. I see building blocks of opportunity. Leftover mashed potatoes, check! Wilty greens, ok! The heels of the bread loaf, alright! Salad dressing dregs, yes! What delicious thing can I make from this seemingly random collection of stuff?
It helps to have go-to vehicles for said random stuff. Mine include soups, pastas, quesadillas, tortas, frittatas, stir frys, burritos. It is possible to make food magic happen even with stuff that looks like it belongs on the compost heap. Trust.