It reads like an upscale menu: Garden Sunshine Burger with Plum Chutney, Wild Rice, Sauteed Kale and Skillet Potatoes. You'd never guess this meal would be made from leftovers. And better yet, put together in 15 minutes.
Often in those situations when I don't feel like cooking, I look to my Tupperware containers for guidance. This week I found a container of wild rice looking for a new home, as well as some potatoes from a weekend brunch.
Yet rice and potatoes hardly make a complete meal. So I began my search for protein, and found some Sunshine Burgers in my freezer - made entirely from brown rice, sunflower seeds, carrots and herbs. For the vegetable, I cooked up some kale. A simple preparation which I've made countless times - sauteing garlic and chili flakes in olive oil, with kale and sea salt.
Almost done. My lunch was just missing some flavor. And so I turned to my trusty condiments, where I found a great homemade plum chutney I purchased from a sweet Indian lady at my local farmers market. I could now enjoy my lunch.
Want to make the most of your leftovers? Here are a few tips:
Tip 1: Make twice as much rice as you need. Why? Cause it can be used in all sorts of dishes. For ideas check out my recipes for Coconut milk rice pudding, Japanese breakfast, and Mexican rice and beans.
Tip 2: Keep plenty of condiments on hand. There is no better way to make leftovers more exciting. Personal favorites include Hampton Chutney Cilantro Chutney, Sriracha hot sauce, and Green Mountain Gringo's salsa.
Tip 3: Always serve something fresh with something old. Even if just making a simple salad or vegetable saute, it helps bring more excitement and aliveness to your meal.