World renowned chef Marcus Samuelsson has a blog and you should read it. In a recent post entitled “By the Numbers: Food Waste” he shares key stats on our wasteful nation as well as four great recipes for using up leftovers.
In addition to advocating freezing, composting, cooking with wine and saving bread for various recipes, Samuelsson imparts one recipe each for a delicious-sounding soup, salad, slaw and taco. I love this combination of recipe ideas as a mantra for anyone with a bit left over after a meal—especially tacos. I often make soups or salads out of surplus dinner party fare, but tacos just make leftovers sound more fun!
The whole post reminds me of my grandmother who, borrowing from the tradition of Samuelsson‘s home of Sweden, would occasionally declare a smorgasbord lunch. She would empty out the fridge and put out little bits of this and that, some served cold and some served hot, left over from the amazing array of gourmet offerings created in her farm kitchen each week.