Tackling Left Overs

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.
DSC_0004Using what I had on hand…

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I mixed roasted potatoes from the other night with the garlic chive sauce for one serving of potato salad.

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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.

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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.

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