Leftovers! Love me, don't leave me
Shape leftover risotto into patties, coat them with a good breading and freeze.
For leftover mash: Make a fritter batter (use the recipe for squash fritters on ediblehouston.com), add mash (and any cheese or chopped herbs you like) and fritters are your next dish.
Collect cooked leftover meat in a zip-top bag (freeze if it takes longer than a couple days) and when you have enough, use for chili or pasta sauce!
Pour stock (any stock) into silicon cupcake trays and freeze. Transfer to a zip-top bag once frozen and use when needed. Have a little bit of sauce leftover? Save it in a container as an instant flavor ingredient for a next dish!
Leftover roasted root vegetables? Add them to a good, seasoned stock, add a pinch of cayenne and cumin, purée and serve as a creamy soup with a dollop of sour cream and chopped fresh cilantro.
Let us know what you do with your leftovers!