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:
Squash & Chickpea Salad
Whisk 1/4 cup each tahini and water with 2 tbsp lime juice, 1 minced garlic clove and 1/2 tsp salt in a large bowl until smooth. Season with fresh pepper. Stir in 540-mL can chickpeas, drained and rinsed, 2 cups chopped roasted squash, 2 thinly sliced green onions and 1/4 cup parsley until coated.
Easy Halva Candy
Knead 1 cup icing sugar into 1/4 cup tahini in a small bowl until smooth. Roll mixture into 1-tsp balls, then coat with toasted sesame seeds.
Sauté 6 finely chopped celery stalks in 2 tbsp butter in a large pot over medium until golden, 10 min. Pour in 900-mL carton chicken broth. Boil, then reduce heat to medium-low and simmer until celery is soft, 15 min. Whirl in a blender until smooth. Return to pot and stir in 1/3 cup 35% cream and 1 tsp each lemon zest and juice.
Cook 1 finely chopped Yukon Gold potato in 2 tbsp butter in a large frying pan over medium until brown, 10 min. Stir in 3 finely chopped celery stalks, 1 finely chopped onion, 2 tsp finely chopped sage and 1/2 tsp salt and continue cooking until potato is tender, 10 min. Stir in 2 cups chopped leftover turkey until warmed through, 3 min.
Roasted Carrot Dip
Toss 1 bunch peeled whole carrots with 1 tbsp canola oil, 1/2 tsp each coriander and salt on a baking sheet until coated. Bake at 450F oven until slightly charred, 30 min. Transfer to a food processor and whirl with 1 1/2 cups plain yogurt and 1 tbsp lemon juice until smooth. Transfer to a bowl. Sprinkle with 1 tbsp toasted sesame seeds. Serve with pita wedges.
Stir 1 grated Yukon Gold potato, liquid squeezed out, with 1 grated gala apple, 1 egg and 1/4 tsp each coriander and salt in a medium bowl until combined. Cook 1/4-cup portions in 2 tbsp canola oil in a medium non-stick pan over medium, flipping halfway through, until golden, 5 to 7 min. Serve with sour cream.
CHAI TEA BAGS
Hot Apple Tea
Bring 4 cups apple cider just to a boil in a large pot. Remove from heat and add 2 chai tea bags. Let stand, 5 min. Remove tea bags. Serve in glasses with cinnamon sticks.
Boil 1/2 cup 35% cream with 3 chai tea bags in a small saucepan over high. Reduce heat to low and steep, 5 min. Remove tea bags. Pour hot cream over 1 1/2 cups semi-sweet chocolate chips in a medium bowl. Let stand 1 min. Stir until smooth. Chill until firm, then roll into 1-tbsp balls. Coat with cocoa powder.
FINE RICE VERMICELLI NOODLES
Spiced Indian Pudding
Cook 75 g crushed vermicelli noodles in 2 tbsp butter in a large pot on medium until golden, 3 to 4 min. Stir in 4 cups milk. Boil, then reduce heat to medium-low and simmer until thick, about 20 min. Stir in 1/4 cup sugar and 1/8 tsp cardamom. Sprinkle with chopped pistachios before serving.
Cold Noodle Salad
Pour boiling water over 200 g vermicelli noodles in a large bowl. Let stand, 5 to 7 min. Drain well, then arrange on a platter with 2 carrots, peeled and cut into matchsticks, and 1 mini cucumber, sliced into half moons. Whisk 1/2 cup each natural peanut butter and boiling water with 3 tbsp each hoisin and lime juice and 2 tsp sriracha in a small bowl until smooth. Drizzle over noodles. Top with 2 sliced green onions and 1/4 cup chopped cilantro.