How to use up leftover mozzarella, artichokes, raisins and more

Have you been using our dinner plan this week? If so, you may find there are a few leftovers — but you don’t need to let them sit around or get thrown out. We’ve done the planning for you, so nothing goes to waste. Here are 10 easy ways to use up those loose ends:

CANNED ARTICHOKES

Cheese Bagels Whirl a 250-g block cream cheese with 1/4 cup artichokes and 1 tbsp capers in a food processor until smooth. Season with fresh pepper. Serve on bagels with smoked salmon.

Creamy Soup Sauté 2 sliced leeks, white parts only, in 1 tbsp butter in a large pot over medium-high until golden, about 8 min. Stir in 900-mL carton chicken broth, 1 peeled and chopped yellow potato and 1/2 cup artichokes. Boil, then reduce heat to medium and simmer, covered, 20 min. Transfer to a blender with 1/4 cup 35% cream and 1 tbsp lemon zest. Whirl until smooth. Season with fresh pepper.

MOZZARELLA CHEESE

Queso Dip Melt 2 tbsp butter in a medium pot over medium. Add 2 tbsp flour and cook, stirring constantly, 1 min. Stir in 1 1/2 cups milk and 1 seeded and finely chopped jalapeno. Cook, stirring often, until thick, 8 to 10 min. Remove from heat and stir in 1 cup grated mozzarella until smooth. Serve with tortilla chips.

Potato Gratin Melt 2 tbsp butter in a medium oven-safe frying pan over medium. Add 1 minced garlic clove and 1 tsp thyme. Cook, 1 min. Stir in 1 cup each 35% cream and milk, 3 peeled and thinly sliced yellow potatoes and 1/2 tsp salt. Boil, then reduce heat to medium and simmer until slightly thickened, 10 min. Sprinkle with 1 1/2 cups mozzarella. Bake at 400F until golden, 10 min.

Related: October's five-day dinner plan

SULTANA RAISINS

Hot Rum Sauce Soak 1/2 cup sultanas in 1 cup hot water in a small bowl until plump, 5 min. Drain. Melt 2 tbsp butter in a medium non-stick frying pan over medium-high. Add 2 tbsp each rum and brown sugar and sultanas. Cook, stirring often, until saucy. Spoon over vanilla ice cream.

Raisin Gremolata Stir 1/4 cup each toasted pine nuts, finely chopped parsley and sultanas with 1 tbsp each olive oil and lemon zest and 1/4 tsp salt in a small bowl until combined. Season with fresh pepper. Serve over roasted chicken breasts.

ANCHOVIES

Umami Butter Stir 1/2 cup unsalted butter, at room temperature, with 2 finely chopped anchovies and 1 tbsp finely chopped parsley in a small bowl until combined. Spread over slices of baguette.

Caesar Vinaigrette Whisk 2 tbsp each lemon juice and canola oil with 2 finely chopped anchovies, 1 minced garlic clove and 1/2 tsp each Worcestershire sauce and Dijon in a small bowl until combined. Season with fresh pepper. Drizzle over chopped romaine lettuce. Sprinkle with grated parmesan.

Related: September's five-day dinner plan

CHILI-GARLIC SAUCE

Spicy Tofu Sauté 1 finely chopped onion in 2 tsp canola oil in an extra-large frying pan over medium-high until soft, 5 min. Stir in 350-g pkg extra-firm tofu, diced; 340-g pkg veggie ground round, crumbled; 1/2 cup water; 3 tbsp each chili-garlic sauce and rice vinegar; and 1 tbsp each brown sugar and soy sauce. Cook until warmed through, 2 to 3 min. Serve with rice.

Chili Green Beans Heat 2 tsp canola oil in a large pan over medium high. Add 1 minced garlic clove and cook, 30 sec. Stir in a 340-g pkg green beans, 1 tsp chili-garlic sauce and 1/8 tsp salt. Cook, stirring often, until tender crisp, 5 to 6 min.