Here’s a quick snapshot of the leftover Teeny Tiny Potatoes that I buy frequently at Trader Joe’s. Brought them home and tossed them with herbs, kosher salt and freshly ground black pepper, roasted them for 10 minutes then added chopped red onion, chopped red bell pepper and some frozen corn. These were delicious. Served them alongside boneless, skinless grilled chicken breasts with salsa. The leftovers were used for lunch a few days later, when I tossed them into the bacon fat I had rendered to fry two eggs in and they were a great side dish for the open face fried egg, bacon and cheese mammies we enjoyed!
Here you see a very impromptu salad. Made Quinoa in water and lemon juice, chilled it down, then tossed it with chick peas, celery, carrots, red pepper, cucumber, sliced cherry tomatoes, chopped arugula and crumbled feta. Dressed it with some Lemon-Parsley Vinaigrette. Very filling, simply served it with bread sticks. Made a ton, so it’ll be great for a second meal.
And that turned out to be a small component of tonight’s dinner! Along with the Quinoa Salad I Grilled Zucchini, Yellow Squash, Red Onion and a halved Roma Tomato. Brushed the veggies with oil infused with Penzey’s Tuscan Sunset Italian seasoning mix. And I also grilled two ears of corn, that I basted with melted butter infused with lime juice, smoked paprika and allepo pepper. Yum, Yum, and Yum!
So it was a successful week of eating out of the fridge. Since we’ll be away no threat of returning home to a fridge full of rotting food!