Toss seeds in the same bowl to pick up
any leftover oil and seasoning, then spread in an even layer on the second baking sheet.
Not exact matches
Drizzle with a drop more olive
oil,
season with salt
and pepper,
and continue stacking with tomato, basil, mozzarella, zucchini, sauce,
and basil (if you have
leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).
Filling 2 tablespoons olive
oil 2 tablespoons unsalted butter 1 cup red or yellow onions, finely diced 1 pound ground turkey meat (or
leftover roasted turkey) 1 pound yams (sweet potatoes), peeled
and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To
season — kosher or sea salt & ground black pepper
1 tablespoon olive
oil 1 large leek, light green
and white portions 1 large shallot, sliced thin 1/2 lb
leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian
seasoning Kosher salt
and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin
and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
Season with salt
and pepper, cut into wedges,
and drizzle with
leftover beet green pesto, if using, or herbed
oil.
I just throw various
leftovers into a container — it's usually a combination of some cooked veg, some raw veg, a grain / pasta / or starchy veg, a protein like beans / tofu / veg burger,
and some
seasonings that seem right — nutritional yeast, herbs, drizzle of
oil, nuts.
i fried off baby carrots, baby corn
and mangetout in a little butter
and olive
oil for a few minutes, then added some
leftover potatoes cut in chunks, added a little
seasoning took off the heat
and tossed in the dressing.
If I have
leftover roasted garlic, I will use that.When clearing out
leftovers, small amounts of mixed roasted veggie might be added, save the
oil and seasoning to drizzle over!