I don’t like to waste or let things spoil. Today there were enough random left overs that hadn’t been taken for lunches that I needed to take action. By adding a little of this and that from the refrigerator and a few items from the garden, left overs become delicious new dishes.
Using what I had on hand…
I mixed roasted potatoes from the other night with the garlic chive sauce for one serving of potato salad.
Left over whole wheat pasta, four tiny tomatoes from the garden, the first Italian pepper from the garden, basil from the garden, salad shrimp from the freezer, a spoonful of mayonnaise, salt and pepper made a great salad.
Margarita mahi mahi (3 fillets; about 1/4 lb each) crumbled and mixed with one shredded carrot, one Tablespoon of dried cilantro, salt and pepper and a spoonful of mayonnaise made a nice fish salad that I served on salad leaves.