How to use up leftover sesame seeds, rye, goat cheese and more
Have you been using our dinner plan this week? If so, you may find there are a few leftovers — but you don’t need to let them sit around! We’ve done the planning for you; here are 10 easy ways to use up those loose ends:
PLUM TOMATOES
Tomato Salad
Toss 2 sliced plum tomatoes with 2 thinly sliced shallots, 2 tbsp lemon juice, 1/4 tsp crushed fennel seeds and 1/8 tsp salt in a medium bowl until combined. Season with fresh pepper. Cover and let stand, 30 min. Serve with a grilled steak.
Creamy Soup
Whirl 2 plum tomatoes in a food processor until smooth. Transfer to a medium pot set over medium. Stir in 1 1/2 cups coconut milk, 1 tbsp each tomato paste and lime juice and 1/2 tsp each salt and honey. Cook, stirring often, until warmed through, about 5 min. Pass through a fine-mesh sieve to make it extra smooth and creamy.
KALAMATA OLIVES
Faux-Caccia
Divide a 500-g pkg pizza dough in half. Roll each into 1/4-in.-thick rounds. Drizzle each with 1 tsp olive oil, then top with 1/4 cup finely chopped kalamata olives, 1 tsp chopped rosemary and 1/4 tsp flaked sea salt. Arrange on a parchment-lined baking sheet. Bake at 425F until golden, about 20 min.
Roasted Potatoes
Toss 6 Yukon Gold potatoes, cut into 1-in. pieces, with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet until coated. Roast at 400F until golden, 30 min. Toss with 1/4 cup each chopped kalamata olives and parsley and 1 tbsp each lemon zest and lemon juice. Season with fresh pepper.
LIGHT RYE BREAD
Scandinavian Sandwich
Spread slices of toasted light rye bread with garlic-flavoured Boursin cheese. Top with sliced hard-boiled eggs and flaked sea salt. Season with fresh pepper. Serve with salad.
Savoury Crumble
Whirl 2 slices light rye bread in a food processor until coarsely chopped. Transfer to a medium non-stick frying pan over medium and cook, stirring often, until toasted, about 5 min. Return to food processor and whirl with 2 tbsp sugar until fine crumbs form. Sprinkle over plain yogurt topped with toasted chopped almonds.
SESAME SEEDS
Ice Cream Topper
Melt 3 tbsp butter in a large non-stick frying pan over medium-high. Add 3 tbsp brown sugar, then 4 halved bananas. Cook, stirring often, until golden, about 5 min. Stir in 2 tbsp toasted sesame seeds. Serve with vanilla ice cream.
Hot & Sour Cauliflower
Cook 1 head cauliflower, cut into small florets, in 2 tbsp canola oil in an extra-large pan over medium-high until golden, about 10 min. Stir in 2 tbsp sesame seeds and 1/4 tsp salt. Transfer to a platter and top with 1 thinly sliced red chili. Serve with lime wedges.
GOAT CHEESE
Stuffed Peppers
Stir half a 130-g log goat cheese with 1 tbsp each finely chopped parsley and milk and 1 minced shallot in a small bowl until smooth. Spoon mixture into 12 pickled cherry peppers.
Wheat Berry Pilaf
Whisk 2 tbsp each lemon juice and canola oil with 1 tbsp lemon zest and 1/4 tsp salt in a medium bowl until combined. Stir in 2 cups cooked wheat berries and 1/2 cup finely chopped parsley until coated. Season with fresh pepper. Transfer to a platter and sprinkle with half a 130-g log goat cheese, crumbled.
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