I have two ways of cooking. The first is not enough. Sometimes I think I’m filling us up with great ruffiage that will last well into breakfast the next day. And then twenty minutes later R is rummaging through the cupboards. And then the next day to make up for the lack of fullness from the previous meal I’ll overcook. And we’ll be eating the same pasta salad or enchilada casserole for days.

Now it is entirely my intention to make this site more geared towards recipes, but this week has been hectic with work and R and I are heading on vacation (!!) tomorrow…so here’s my two best tips on making the most of your leftovers.

1. Avocado.

If you’re like me and would eat avocado for every meal, and always have one on hand ripening up in the fruit and veggie basket, it is my cure-all for leftovers. Chop it up, toss with some fresh lime juice (I also always have limes on hand) and a sprinkle of sea salt. Will liven up anything. 

See? 2-day-old pesto pasta salad fixed! 3-day-old enchilada casserole fixed!

2. Repurpose.

Remember dinner club? Well I had some leftovers. I started with some fresh veggies I had laying around in the fridge (thanks to our CSA!) added the leftover fajita insides, topped with some fresh cilantro (and lime!) and voila! Taco night.

Sometimes a little imagination can go a long way!