repurposing leftovers

Barbecue Spaghetti

Ingredients: 1 red onion, diced 1 cubanelle pepper, diced 2 cloves garlic, minced 1 1/2 cups Memphis-style barbecue sauce 1 1/2 cups tomato sauce* 1 tablespoon Memphis style dry rub 15 oz canned diced tomatoes with garlic, basil, and oregano 2 cups pulled pork (used pork that made with the […]

Gnocchi with Ham, Watercress and Peas

Ingredients: 1 medium onion, cut into half-moon slices 2 1/2 cups cubed ham 5 oz watercress 10 oz fresh, shelled peas 30 oz plain, potato gnocchi salt freshly ground black pepper grated parmesan Directions: In a large pan, saute the onion until softened. Add the ham and cook until warmed […]

Sesame-Feta Chicken Salad

Ingredients: 2 cups cubed cooked chicken breast handful Italian parsley, chopped 1 “baby” cucumber, diced 1/2 small red onion, diced 3 oz crumbled feta (tomato basil flavored if possible) 1 tablespoon nonpareil capers 2 teaspoons tahini 3-4 tablespoons mayonnaise salt freshly ground black pepper zest of one lemon Directions: Place […]

Polish-style Sour Soup with Sausage and Root Vegetables

Ingredients: 1 kielbasa* (about 1 lb), sliced into half-moons 2 carrots, sliced into coins 1 stalk celery, diced 1 small celeriac (celery root, diced) 2 parsnips, diced 1 onion, diced 1 1/2 quart stock (chicken, pork or vegetable) 2 bay leaves żurek or zakwas starter** salt freshly ground black pepper […]

Pulled Pork Haluski

Ingredients: 2 tablespoons butter 1 small cabbage, sliced 1 medium onion, sliced into half-moons 10 oz wide egg noodles 2 cups pulled pork (I suggest using a slightly sweet pulled pork like this apple pulled pork) salt freshly ground black pepper Directions: Heat the butter in a large skillet. Add […]

Creamy Turkey Dumpling Soup

Ingredients: 6 cup turkey stock 4 carrots, chopped 2 stalks celery, chopped 1 onion, chopped 2 cloves garlic, minced 3 sprigs’ worth thyme leaves 4 sage leaves, chopped* 2 bay leaves 4 cups cubed, cooked turkey breast 1 cup frozen peas 1/2-3/4 cup whole milk (could also use heavy cream) […]

Ham & Peas Baked Polenta

Ingredients: 1/2 small red onion, diced 2 cloves garlic, minced 4 oz Frick’s sliced Gourmet Ham, cut into bite-sized pieces 2/3 cup frozen peas 2 eggs 1 cup milk 1 cup coarse cornmeal* 1/3 cup grated Parmesan 2 cups very hot or boiling water, chicken or ham stock salt freshly ground black […]

Reuben-Inspired Twice Baked Potatoes

Ingredients: 4 large Russet potatoes (about 3 lbs) 2 1/2 tablespoons minced dill pickles OR dill relish 1/2 tablespoons tomato paste 1/4 cup sour cream 1 1/3 cup chopped corned beef* 3/4 cup sauerkraut 2/3 cup shredded Swiss or Gruyère freshly ground black pepper Directions: Preheat oven to 375. Bake […]

Chorizo, Hatch Chile and Rice Bake

Ingredients: 1 lb Mexican style chorizo 1 onion, thinly sliced 3 cloves garlic, minced 1 pint cooked rice 1-pint cherry tomatoes, halved 2-3 roasted* Hatch Green Chiles, diced 5 oz shredded quesadilla cheese 7 eggs, beaten 1 cup milk 1/2 tablespoon Tajín Clásico Seasoning salt freshly ground black pepper 2 […]