Leftovers Reused

In an earlier post, I had made roasted stuffed eggplants. And I am now just getting to posting what I did with the leftovers.

I made a pasta dish out of it that was really simple.

All I did was scrape the innards out of the skin of the eggplant and the stuffing after I had reheated it, and mixed it into some cooked pasta.

Ever use your leftovers to make a different dish?

An Excuse to Drink Wine at Dinner?

I wanted to try my hand at a pasta salad. This was the first time I've ever made a pasta salad, so I kept everything fairly simple. I combined 5 cheese ravioli, diced green bell pepper and Roma tomato, sauteed zucchini, Parmesan cheese, pesto, and sun-dried tomato dressing.

Served with some slices of french baguette with brie cheese and a glass of red wine (Llano Estacado Sangiovese).

Soup and Salad To Go

On days when I leave work really late, I like to stop by Market Street and help myself to their amazing salad bar and soups. My favorite soup from them is the loaded baked potato soup. It's soooo good!

Market Street's salad bar has a great selection of whatever you can think of to put on a salad with a variety of different types of lettuce, cold pasta salads, unique items like tabbouleh and hummus, and mixed fruit! One of my favorites is the mixed tortellini and chicken pasta salad (shown below).

Mixed fruit, tortellini and chicken pasta salad, and spring mix salad.

And if you're wondering why there's only one pickled okra all by it's lonesome, it's because I was curious about what it tasted like. I've never had okra in pickled form. The verdict: yum!