How to use up leftover sesame seeds, rye, goat cheese and more

Leftovers? What leftovers? You don't need to worry about extra ingredients hanging around too in the fridge with these recipes.

September 2015 loose ends

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! We’ve done the planning for you; here are 10 easy ways to use up those loose ends:



Tomato Salad

Toss 2 sliced plum tomatoes with 2 thinly sliced shallots, 2 tbsp lemon juice, 1/4 tsp crushed fennel seeds and 1/8 tsp salt in a medium bowl until combined. Season with fresh pepper. Cover and let stand, 30 min. Serve with a grilled steak.

Creamy Soup

Whirl 2 plum tomatoes in a food processor until smooth. Transfer to a medium pot set over medium. Stir in 1 1/2 cups coconut milk, 1 tbsp each tomato paste and lime juice and 1/2 tsp each salt and honey. Cook, stirring often, until warmed through, about 5 min. Pass through a fine-mesh sieve to make it extra smooth and creamy.

Related: September’s five-day dinner plan



Divide a 500-g pkg pizza dough in half. Roll each into 1/4-in.-thick rounds. Drizzle each with 1 tsp olive oil, then top with 1/4 cup finely chopped kalamata olives, 1 tsp chopped rosemary and 1/4 tsp flaked sea salt. Arrange on a parchment-lined baking sheet. Bake at 425F until golden, about 20 min.

Roasted Potatoes

Toss 6 Yukon Gold potatoes, cut into 1-in. pieces, with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet until coated. Roast at 400F until golden, 30 min. Toss with 1/4 cup each chopped kalamata olives and parsley and 1 tbsp each lemon zest and lemon juice. Season with fresh pepper.



Scandinavian Sandwich

Spread slices of toasted light rye bread with garlic-flavoured Boursin cheese. Top with sliced hard-boiled eggs and flaked sea salt. Season with fresh pepper. Serve with salad.

Savoury Crumble

Whirl 2 slices light rye bread in a food processor until coarsely chopped. Transfer to a medium non-stick frying pan over medium and cook, stirring often, until toasted, about 5 min. Return to food processor and whirl with 2 tbsp sugar until fine crumbs form. Sprinkle over plain yogurt topped with toasted chopped almonds.

Related: 25 ways to build a better sandwich



Ice Cream Topper

Melt 3 tbsp butter in a large non-stick frying pan over medium-high. Add 3 tbsp brown sugar, then 4 halved bananas. Cook, stirring often, until golden, about 5 min. Stir in 2 tbsp toasted sesame seeds. Serve with vanilla ice cream.

Hot & Sour Cauliflower

Cook 1 head cauliflower, cut into small florets, in 2 tbsp canola oil in an extra-large pan over medium-high until golden, about 10 min. Stir in 2 tbsp sesame seeds and 1/4 tsp salt. Transfer to a platter and top with 1 thinly sliced red chili. Serve with lime wedges.



Stuffed Peppers

Stir half a 130-g log goat cheese with 1 tbsp each finely chopped parsley and milk and 1 minced shallot in a small bowl until smooth. Spoon mixture into 12 pickled cherry peppers.

Wheat Berry Pilaf

Whisk 2 tbsp each lemon juice and canola oil with 1 tbsp lemon zest and 1/4 tsp salt in a medium bowl until combined. Stir in 2 cups cooked wheat berries and 1/2 cup finely chopped parsley until coated. Season with fresh pepper. Transfer to a platter and sprinkle with half a 130-g log goat cheese, crumbled.


Read more:
How to use up August’s leftover ingredients
5 ways to keep your bread fresh
Easy dinner recipes, ready in 20 minutes