Use-It-Up Recipes

Frittata
6 eggs, beaten
1/4 c. dairy
Leftover grains and/or cooked veggies
Shredded cheese and/or fresh herbs

Mix all ingredients together and turn into a lightly greased casserole or oven-proof skillet. Bake at 350 degrees for 20-30 minutes.

Stir-Fry
2 T. vegetable oil or canola oil
1 T. chopped fresh ginger
1 T. minced garlic
4 chopped scallions
Leftover rice or grains
Cooked chopped veggies
Soy sauce
Sesame oil

In a large skillet, cook all ingredients in oil until heated through and sizzling. Drizzle with soy sauce and sesame oil, to taste.

Chopped Salad
Chopped hard cheeses
Olives or capers
Chopped crunchy lettuce
Fresh herbs
Lemon juice
Olive oil
Salt and pepper, to taste

Toss to combine.

Adapted from Real Simple magazine, Sept. 2019, p. 121.

Saigon Style Green Vegetables

2 T. olive oil
1 leek, sliced
4 scallions, sliced
4 cloves garlic, minced
1 sweet red pepper, seeded and sliced
1/2 lb. thin green beans, cut into 1" pieces
1/2 c. vegetable broth
2 T. soy sauce
3 T. lime juice
1 t. sugar
1/2 c. mint
2 T. chopped peanuts
12 oz. Asian-flavored baked tofu

Heat olive oil in a large skillet over medium-high heat. Add leek, scallions, garlic, red pepper, and green beans. Stir-fry 8 minutes, and partially cover halfway through cooking.

Combine vegetable broth, soy sauce, lime juice, and sugar; add to skillet and stir-fry 2 minutes. Stir in mint and top with peanuts.

Meanwhile, broil tofu for 2 minutes; cut into 1" pieces. Serve vegetables topped with tofu.

Serves 4.

Adapted from Family Circle magazine, June 2016, p. 82.