I was inspired by an article I read in the Hartford Courant about how to use up common kitchen foods before they expire. As an addendum to their list of handy dandy suggestions, I thought I’d share my own ideas for putting food to work before it goes to waste. The thing about leftovers is[…]
Lamb Scotch Broth with Mushrooms and Barley
Mary Anne here. If you opted for a traditional lamb dinner on Easter and have at least a pound of leftover meat, there’s plenty you can do to stretch your meal…and your money. The following recipe (as well as our Shepherd’s Pie) can be adapted to utilize whatever veggies you served with dinner. I wrote[…]
Vegetarian Frittata with Sweet Tomatoes, Mushrooms and Fontina
Mary Anne here. For breakfast lunch or dinner, this filling frittata makes a delicious, healthy, and satisfying meal using whatever is leftover in the fridge. The following recipe utilized mushrooms, spinach and part of an onion that were in quantities too small to be useful for much of anything else. More than ever, I am[…]