Recurring Vegetable Leftovers

I have difficulty discarding perfectly good leftovers, even after having had them several times in different forms. Early in April I made two favorite French recipes for a dinner, Zucchini Tomato Gratin and Roast Provençal Tomatoes. We finished the tomatoes the next day, but the gratin lingered for a week, no matter how many times I reheated and ate them. Finally, I settled on a way to re-create the dish and make it still exciting. Here’s the story.

Original dishes

Leftover #1 — spruced up with Pipérade and Ricotta Salata

Leftover #2 – Squash, Pipérade, breadcrumbs, Pecorino — new gratin in a hammered-steel pan

Leftover #3 – Jazzed-up with Prosciutto, Asparagus, and Parmesan Cheese

Leftover #4 – Reprise the Prosciutto, Asparagus, Parmesan

Drink More French Wine with a slice of My Tartine-Style Sourdough Country Loaf

This entry was posted in Almost-Vegan, Bread, Food, Vegan, Vegetarian, Wine. Bookmark the permalink.

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