How to use up June's leftover ingredients

Ten recipes to help you use up the leftover bits and pieces from this week's dinner plan.
June 2015 Leftover ingredients

Follow our week-long dinner plans, and enjoy a easy meals every night of the week (we even find a way to re-invent the leftovers!). One simple grocery shop – we provide the list –  is all it takes to prepare for the week. And at the end of the week, if you still have leftover ingredients hanging around, we have 10 more recipes to help you clear them out of the fridge.

SNOW PEAS 5-Min Crunchy Veggies Melt 2 tsp butter in a medium saucepan. Add 1/2 170-g pkg snow peas. Cook until tender-crisp, 2 to 3 min. Stir in 2 tbsp fresh bread crumbs and 1 1/2 tsp lemon zest. Cook 1 more min.

Spring Pasta Heat 1/4 cup olive oil in a large frying pan over medium. Add 1/2 170-g pkg snow peas, thinly sliced, 1 minced garlic clove, 1/4 tsp hot-red-chili flakes and 1/4 tsp salt. Cook for 30 sec. Cook 1/2 900-g pkg spaghettini and stir into peas, along with 1/4 cup finely chopped basil. Sprinkle with grated parmesan.

WHITE BALSAMIC VINEGAR Sweet & Sour Berries Toss 454 g strawberries, hulled and halved, with 2 tbsp each granulated sugar and white balsamic vinegar. Let stand 20 min. Spoon over ice cream.

Cherry-Almond Salad Whisk together 1 tbsp each white balsamic vinegar and canola oil, 1/4 tsp Dijon mustard and 1/8 tsp salt. Drizzle over mixed greens topped with pitted, halved cherries and toasted slivered almonds.

CARROTS Ribbon Salad Using a vegetable peeler, peel 4 medium carrots into ribbons. Toss with 1/4 cup each finely chopped basil and parsley, 2 tbsp each olive oil and lemon juice and 1/4 tsp salt. Season with fresh pepper.


Carrot Cake Oatmeal Sauté 1 grated carrot in 1 tbsp butter until tender, 3 to 4 min. Stir in 1 cup each quick oats and milk, 1/2 cup water, 2 tbsp brown sugar and 1 tsp cinnamon. Cook until thick, 3 to 4 more min. Sprinkle with chopped pecans.

FLOUR TORTILLAS Breakfast Quesadillas Stir 1/2 cup grated monterey jack with 2 tbsp cilantro. Sprinkle over half of 2 tortillas. Fold 1 side over filling. Cook in a non-stick frying pan over medium until golden, 2 to 3 min per side. Top with fried eggs, sour cream and sriracha.

Baked Corn Chips Brush 2 tortillas with 1 tsp canola oil. Slice each in half, then cut into 1/2-in. strips. Toss on a baking sheet with 1/2 tsp each granulated sugar, paprika and garlic salt until coated. Bake at 400F oven until crisp, 7 to 8 min.

FRESH MINT Iced Berry Tea Combine 1 pint blackberries with 4 to 6 mint sprigs and 1/4 cup granulated sugar in a pitcher. Cover with 8 cups boiling water and stir until sugar has dissolved. Chill 3 hours. Serve over ice.

Fresh Chutney Stir 2 mini cucumbers, thinly sliced, with 1/2 finely chopped mango, 1 tbsp finely chopped mint, 1 tsp each honey and white vinegar and 1/8 tsp salt in a small bowl until combined. Serve over burgers.


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