What’s Left

Ahhh…the New Year. That wonderful time of year when everything starts afresh and we all think we’re fatter than we were at the beginning of December and need to eat more vegetables and make monumental New Year’s resolutions to not eat any more sugar. I don’t mind eating more veggies and cutting back on sugar, well, at least until Valentine’s Day. But give up sugar completely? I. Think. Not.

Tomorrow is grocery day so it’s time to peek into the vegetable drawer and see what’s leftover from the week that’s still safe to eat. I’m amazed at how fresh our new refrigerator keeps our produce. I swear over the years with our 16-year-old refrigerator we threw away enough rotten vegetables to feed a third world country on a regular basis. It’s a crying shame and when you try to buy organic as much as possible, you don’t want to see any of those vegetables go to waste!

You might think it’s a bit weird that I’m eating a “summer” type salad in the middle of winter. Not only did I not want to see the veggies go to waste but we are also having some unusually warm, spring like, weather. We should be shoveling a couple of feet of snow right now but it’s so nice and sunny outside, I have to keep fighting the urge to go out and work in the yard.

And then of course there’s the New Year. All that healthy stupid stuff.

Leftover Lunch

Zucchini

Summer Squash

Tomato

Red Onion

English Cucumber

Grilled Chicken Breast

Dried Oregano

Dried Dill

Dried Parsley

Olive Oil

Rice Vinegar

It’s pretty straight forward. Make a salad of fresh veggies and leftover meat that you have on hand. Assemble it on a plate. Pour a dollop of olive oil, a dollop of vinegar, a pinch of parsley, a pinch of oregano, and a pinch of dill in a bowl or cruet. Whisk or shake until it begins to emulsify and drizzle over your salad.