Garlicky Veggies, Herby Potatoes, & Peanut Noodles

Now *this* is how you eat leftovers

As a kid, I never liked leftovers. But as an adult, I love them—probably because I’m the one preparing the food and I know how much time, energy, and money goes into it. 

Bowls are without a doubt my favorite way to make leftovers work together to feel like an indulgent meal. All you need are veggies, greens/grains, and a delicious dressing to make it work. Sometimes, I have two different leftover salads plus a protein, then I’ll add a dollop of cottage cheese, chopped cucumbers, some olives—you know the drill.

These most-loved recipes from previous weeks would be great in a bowl together with a little cottage cheese:

• Confetti Greens

• 7-Minute Cauliflower

• Green Goddess Chickpeas

But other times I have random odds and ends from the night before—steamed broccoli, crispy potatoes, the roasted veggies my kids didn’t touch. And I’m here to tell you these ingredients can transform into the most incredible WFH lunch or quick, cozy weeknight dinner. No one will believe it’s from the night before.

Here’s what’s on the menu this week:

• Roasted Veggies Sheet Pan Salad

• Roasted Potato Salad

• Broccoli & Cauliflower with Peanut Noodles

  

  smarter, not harder

Roasted Veggies Sheet Pan Salad

The perfect salad for easy hosting or using leftovers during the week. The recipe calls for roasted veggies; if you already have steamed veggies in your fridge, warm them up, whisk together the dressing, and serve over greens or grains—whatever you have! (And you don’t have to use the same veggies I do—what’s most important here is the herby dressing.)