While we usually save leftovers for weekday lunches, the Tupperware and take-out boxes were piling up in the fridge, so instead of making new meals, we opted for side dishes or snacks to go along with reused meals.  Breakfast was leftover Dimo’s french toast for Shane and yogurt with tart cherries for me.  For lunch I had the remaining half of Jeremy’s french dip from Knight’s, while Shane had a leftover burger.  As a side, I made Parmesan-roasted broccoli, which looked prettier than it tasted (too much lemon).  Dinner was supposed to be albóndigas in a tomato sauce with sauteed greens – instead we had a tin of fancy tuna, vermouth onions, cornichons, asiago vecchio, asiago rolls (yes indeed, a funny pairing), and baby crimini mushrooms sauteed with butter and garlic.

The boxes are nicely cleared out, which means it’s time to start cooking real meals again.  Maybe tomorrow.

Recipe:
Parmesan-Roasted Broccoli with Pine Nuts from Ezra Pound Cake