Consider for a minute how much food you waste. It could be about a pound a day or 20% of all food that ends up on your plate over the course of a year, according to this USDA study.
It’s a finding that ought to have us seriously rethinking the way we shop, cook and eat. One of the obvious targets is how we handle leftovers. How much of your fridge contents get scraped in the trash? I shudder to think about my own.
Finding more ways to use leftovers can buy you more time during the week, reduce the amount you spend and do something good for the planet.
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This week, challenge yourself to reduce food waste. Here are five ways to make the most out of leftovers.
Add a new element
One of the easiest ways to brighten up leftovers is to bring in a new element, like an easy fresh vegetable. For example, the basic pepper and sausage pasta pictured above is enhanced by prepared sautéed asparagus and mushrooms from a deli counter. Grab a quick small item from a salad or hot food bar or search the fridge for that lone zucchini or yellow squash screaming to be sautéed.
Soup forgives
There’s a reason civilizations have been making soup for centuries. It’s one of the easiest ways to use whatever foods you have on hand. Fold crumbled hamburger patties into vegetable beef soup, for example. Toss in random veggies lying in the bin to add flavor and viscosity.
Turn beans into savory cakes, dips and more
We’re bean happy in Louisiana, but sometimes you just can’t handle another dish of beans and rice. Repurpose beans into dishes like savory black or red bean cakes and white bean hummus.
Plan a menu around how you’ll use leftovers
Opt for dishes that translate well into leftover conversion. For example, make a double batch of meatballs, using half for traditional spaghetti and meatballs, and the other half for another purpose. Serve them plain or with a light brown gravy with mashed potatoes, or slice them into small discs and add them to sauceless pasta dishes like the dish pictured.
Some dishes get better over time
There’s a reason some dishes taste better than others as leftovers. Richly flavored one-pot dishes like curries, stews, soups and braised meats are masterful at retaining their flavor.
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Include at least one dish like this in your weekly line-up. Serve it on Sunday, and again on Tuesday or Wednesday with new starches or sides.
Enjoy!
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.