How to use up May's leftover ingredients
Did you follow our week-long dinner plan this week? From one grocery shop, there are six meals to get you through dinner for the week. Now, here's 10 things you can do with the leftovers:
PLAIN YOGURT
Instant Fro-Yo Whirl 2 cups frozen strawberries with ⁄ cup yogurt and 2 tbsp granulated sugar in a food processor until smooth. Serve immediately.
Protein-Packed Salad Whisk 1/2 cup yogurt with 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp lemon zest and 1/2 tsp salt until combined. Toss half of mixture with 540-mL can chickpeas, drained and rinsed, in a bowl. Arrange on a platter and sprinkle with 1/4 cup each parsley and mint leaves, remaining yogurt mixture and 1 tsp lemon zest.
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SUNFLOWER SEEDS
Easy Granola Heat a medium non-stick frying pan over medium. Add 1/4 cup honey, then 1 cup large-flake oats, 1/2 cup each sunflower seeds and chopped dried apricots and 1/4 tsp salt. Cook, stirring constantly, until mixture is lightly toasted, 5 min. Spread out evenly on a baking sheet and let cool completely.
Arugula Pesto Whirl 3 cups arugula with 1/2 cup each sunflower seeds and grated parmesan, 1 tbsp lemon juice, 1 garlic clove and 1/2 tsp salt in a food processor until finely chopped. With the motor running, add 1/3 cup olive oil until combined.
MINI CUCUMBERS
Bread & Butter Pickles Slice 2 mini cucumbers into 1/8-in.-thick rounds. Transfer to a medium bowl. Boil 1 cup vinegar with 1/2 cup each water and sugar, 1/2 tsp celery seeds and 1/4 tsp salt until sugar dissolves. Pour over cucumbers. Let stand 10 min, then cover and refrigerate until chilled before using.
Sweet Green Shake Whirl 1/2 cup each milk and ice cubes with 1 chopped avocado, 1 chopped mini cucumber and 3 tbsp sweetened condensed milk in a blender until smooth.
PEA SPROUTS
Sesame Slaw Whisk 3 tbsp rice vinegar with 1 tbsp sesame oil and 1 tsp each soy sauce and honey in a large bowl. Add 1/4 head green cabbage, shredded, and 1/2 120-g pkg pea sprouts. Toss until coated. Sprinkle with black sesame seeds before serving.
Spring Crostini Stir 1/2 cup ricotta with 2 tsp lemon zest and 1/4 tsp salt in a small bowl until smooth. Season with fresh pepper. Spread over toasted baguette. Top with pea sprouts.
GRAINY MUSTARD
Tangy Green Beans Boil a medium pot of water. Add 300 g trimmed green beans and cook until tender, 1 min. Drain and rinse well with cold water. Whisk 3 tbsp canola oil with 1 tbsp each grainy mustard and white wine vinegar and 1/4 tsp salt. Drizzle over steamed green beans.
Cheddar Rarebit Toasts Boil 1/4 cup 35% cream with 1 tbsp grainy mustard in a small saucepan. Remove from heat and stir in 1 1/4 cup grated white cheddar until smooth. Spread over 4 slices of toast. Broil in centre of oven until golden, 2 to 3 min. Drizzle with Worcestershire sauce.
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