Veg Lite

Dynamic Duos

Not a leftovers lover? These meal pairs will change your mind
Dynamic Duos

Leftovers can be a drag. Sure, some soups and stews are often as good, if not better, the next day. But then there are the leftovers where there isn’t enough for a full meal or the recipe made too much—and by the third night in a row, even your all-time favorite food tastes a little tired.

To avoid that next-day dinner dilemma, VT asked frequent contributor Rochelle Palermo to come up with a trio of meal duos: three original recipes that stand on their own, plus three more made using half of each prepared recipe. All six dishes are simple, satisfying supper options that will have you actually looking forward to leftovers.

October 2011 p.40

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Mushroom Calzones and Farro Salad

Mushroom Calzones and Farro Salad

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Cut leftover Stuffed Portobello Mushrooms into bite-size morsels, wrap in whole-wheat pizza dough, and presto! Homemade calzones. Arugula and lemon vinaigrette are added to the farro to stretch it into a tasty side salad.

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Noodles and Vegetables with Sesame Dipping Sauce

Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half

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Stuffed Portobello Mushrooms with Farro

Stuffed Portobello Mushrooms with Farro

Farro is an Italian whole grain that cooks in the same amount of time as brown rice. Here, it lends chewy texture and nutty flavor to a stuffed mushroom entrée. To have enough leftovers for a next-day supper of Mushroom Calzones and Farro Salad, set

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Fast Pho

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This hearty Vietnamese soup is prepared by pouring a fragrant broth over noodles, vegetables, and fresh herbs so that they release their flavors and aromas. It’s a no-brainer way to transform leftover noodles and vegetables into a satisfying second-day meal. 

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Autumn Vegetable Roast with Orzo

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Fingerling potatoes, cauliflower, celery root, fennel, and kale are roasted and served with orzo that’s studded with parsley and chickpeas. For a next-day supper of Moroccan-Style Stew, reserve half of the recipe (4 1/2 cups roasted vegetables and 2 cups orzo mixture).

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Moroccan-Style Stew

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Inspired by the “throw it all in a pot” stew technique, we threw in leftovers from the Autumn Vegetable Roast, plus a few extras for a Moroccan-style meal. Serve over leftover orzo or couscous.

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