How to use up July’s leftover ingredients

Ten ways to use up the odds and ends left over from this week’s dinner plan.

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July leftover ingredients

Are you following our dinner plan this week? From one grocery shop, there are six recipes to get you through dinner for the week. And when you’re done, here are ten ways to use up the leftovers:

FETA

Warm Tomato Side
Heat 2 tsp olive oil in a medium frying pan over medium. Add 1 pint cherry tomatoes and 1/8 tsp salt. Cook until warmed through, 3 to 4 min. Remove from heat and stir in 3 tbsp crumbled feta and 2 tbsp chopped basil until combined. Serve warm.

Greek Omelette
Whisk 2 eggs with 1 tbsp milk and 1/8 tsp salt in a bowl. Melt 1 tbsp butter in a medium non-stick frying pan over medium. Cook, unstirred, until edges are set, 2 min. Use a spatula to lift edges of omelette and tilt pan to allow uncooked eggs to run underneath. Cook until eggs are almost set and bottom is golden, 2 to 4 min. Sprinkle with 1 tbsp each crumbled feta and chopped chives. Fold sides over and cook 1 more min.

 

LEMONS

Strawberry Lemonade
Boil 1/2 cup each granulated sugar and water in a medium saucepan until sugar dissolves. Stir in 1 cup chopped strawberries. Remove from heat and let stand for 10 min. Pour into a pitcher, then stir in 3 cups water and 3/4 cup lemon juice. Serve over ice.

Lemony Pasta
Toss 4 cups cooked orecchiette with 1/2 cup finely grated parmesan, 2 tbsp each lemon zest and olive oil, 1 tbsp lemon juice and 1/8 tsp salt until coated. Season with fresh pepper.

 

LARGE-FLAKE OATS

South Indian Dosa
Whirl 1/2 cup oats with 1/4 cup milk, 1 egg, 2 tbsp chopped cilantro and 1/8 tsp salt in a blender until smooth. Heat a large non-stick frying pan over medium. Add 1 tsp canola oil, then oat mixture, swirling to coat bottom of pan. Cook until bottom is set, 1 to 2 min. Flip and cook 2 more min. Slice into wedges. Serve with curry.

Poppyseed Muesli
Toast 1/2 cup oats with 1/4 cup slivered almonds in a non-stick frying pan over medium until golden, 3 to 5 min. Stir in 1/4 cup poppy seeds and 2 tbsp lemon zest. Sprinkle over yogurt and fruit.

 

HONEY

DIY Cream Soda
Stir 1/4 cup each honey and water with 1/4 tsp vanilla in a small saucepan. Boil, then reduce heat to medium-low. Simmer until slightly reduced, 2 to 3 min. Cool, then divide among glasses. Top with ice, then club soda.

Honey-Garlic Wings
Combine 1/2 cup each honey and water with 1 crushed garlic clove and 1 tbsp soy sauce in a medium saucepan. Boil, then reduce heat to medium-low. Simmer until reduced by half, 10 to 12 min. Remove garlic. Toss with baked chicken wings.

 

CABBAGE

Buttered Slaw
Melt 1 tbsp butter in a large frying pan over medium. Add 1/4 cabbage, thinly sliced, 1 thinly sliced onion and 1/4 tsp salt. Season with fresh pepper. Cook, stirring often, until browned, about 15 min. Spoon over grilled sausages or hot dogs.

Modern Wedge Salad
Arrange 1/2 cabbage, cut into 4 wedges, on a platter with 1 pint cherry tomatoes, halved, and 1 sliced avocado. Whisk 1/4 cup sour cream with 1 tsp each finely chopped chives and white-wine vinegar in a bowl. Stir in 1/4 cup finely crumbled blue cheese. Drizzle over salad. Season with fresh pepper.

Related:
Leftover ingredients A-Z
May 2015: How to use up your leftover ingredients
June 2015: How to use up your leftover ingredients