We’re fairly efficient in the O.K. Chorale kitchen. We make planned-overs and we use leftovers well. After watching an episode of “Chopped” with a theme ingredient of none other than leftovers, I’m inspired to share a recent pantry raid. Leftover grilled bratwurst: no buns, no problem. Pull up a few of the huge walking onions and chop up the bulbs.
Next, slice leftover corn off the cob. Mix in the corn along with leftover green beans and asparagus.
A side dish comes from the freezer and the last jar of applesauce. Cherry mush leftover from a cherry compote drink (tart cherries, a local crop) mixed with my own applesauce yielded a tasty local fruit sauce.
How productive was this meal? How creative?
- used up two leftover vegetable dishes
- opened the last jar of applesauce just in time to get excited about the new batch
- used up two grilled brats
- validated my instinct to save the cherry mush!
Not bad – not bad at all. By the way, that pot behind the cherry apple sauce? It’s a shrimp stock in progress: shrimp tails & shells with the naked corn cob (see above for the kernels) boiled with some extra green onion. My soup stocks are never the same twice, but they’re always tasty.
This all looks delicious to me, that is, except the giant onions and shrimp, of course. Leftovers are wonderful!