Recipes

How to use up the leftovers from our September dinner plan

Don't worry about those extras — we've got you covered.

In Partnership with Triscuit.

Use up leftovers from this month's dinner plan: Arugula, ricotta, fish sauce, celery and sun-dried tomatoes.

Clockwise from top left: Arugula, ricotta, fish sauce, celery and sun-dried tomatoes. (Photo, Erik Putz.)

Use up leftovers from this month’s dinner plan with 8 simple recipes:

ARUGULA
White Bean Stew
Sauté 2 finely chopped celery stalks, 1 peeled and finely chopped carrot and  1/2 finely chopped onion in 1 tbsp olive oil in a large pot on medium for 5 min. Stir in 540 mL canned white beans, drained and rinsed, 1 1/2 cups chicken broth and 2 tsp fresh thyme. Boil, then reduce heat to medium-low. Simmer until carrots are tender, 10 min. Stir in 255 g cherry tomatoes, halved, and cook for 3 min. Stir in 2 cups arugula.

RICOTTA
Dark Chocolate Mousse
Microwave 1 cup dark chocolate chips until almost melted, 1 to 2 min. Stir until smooth. Let cool. Whisk 2 cups 35% cream in a large bowl until soft peaks form. Fold in melted chocolate, then 1/2 cup ricotta until combined. Transfer to a serving dish. Sprinkle with toasted, sliced almonds.

FISH SAUCE
Thai Coconut Soup
Boil 900 mL low sodium chicken broth with 4 pieces of ginger, sliced 1/2-in. thick, 1-in. piece lime peel, 2 tbsp fish sauce and 3 tbsp lime juice. Reduce heat to medium-low and simmer, covered, for 10 min. Strain, then return broth to pot over medium. Stir in 398 mL coconut milk, 225 g medium tofu, diced, 2 cups broccoli florets, 1 large carrot, peeled and cut into matchsticks, and 1 1/2 tsp sugar. Cook for 2 to 3 min. Sprinkle with cilantro.

CELERY
Fresh Salad
Toss 4 thinly sliced celery stalks with 1/2 cup each dried cherries and chopped pecans, 2 tbsp white balsamic vinegar, 1 tbsp canola oil and 1/4 tsp salt. Season with fresh pepper.

SUNDRIED TOMATOES
Roasted Cauliflower
Toss 1 head cauliflower, cut into small florets, with 1 tbsp olive oil and 1/4 tsp salt. Season with fresh pepper. Roast at 425F until tender, 30 min. Sprinkle with 1/4 cup each finely grated parmesan and finely chopped sun-dried tomatoes, tossing to coat.

More ideas with Triscuit

How to use up leftovers: Ricotta Triscuit

Ricotta: Cook chopped bacon slices over medium until crisp. Transfer to a paper-towel-lined plate. Stir 1/2 cup ricotta with 1/8 tsp salt in a bowl. Season with fresh pepper. Spread over Triscuit Original Crackers. Top with 1/4 cup blanched fava beans, skins removed and chopped, then bacon.

How to use up leftovers: Sun-dried tomatoes and triscuits

Sun-dried tomatoes: Stir 1/2 cup sun-dried tomatoes, finely chopped, with tbsp each olive oil, lemon juice and capers, minced garlic clove and tsp fresh thyme in a bowl. Season with fresh pepper. Spread over Triscuit Original Crackers.

How to use up leftovers: Arugula and triscuits

Arugula: Cook 227 g cremini mushrooms, finely chopped, in a frying pan over medium-high until no liquid remains, 5 min. Stir in tbsp butter, finely chopped shallot and 1/4 tsp salt and cook, 2 more min. Stir in 2 tsp lemon zest. Spoon over 12 Triscuit Original Crackers. Toss 1 cup arugula, torn into pieces, with 1/4 tsp each lemon juice and olive oil. Sprinkle over mushrooms.