Leftovers

Rice from Chinese take out: Make rice pudding, stir-fried rice, add to soups, add to ground meat for filling cabbage leaves or vine leaves, incorporate into meat loaf.

The last big of mustard of jam: Pour a little vinegar into the jar and swish around, then incorporate it into a vinaigrette. A little cranberry sauce, blackberry preserves, tarragon mustard adds another level to a simple dressing.

Asparagus stems: Chop them and simmer for a few minutes. Use the liquid to make asparagus risotto (add a few asparagus tips to the risotto right at the end) or puree the stems and make soup. If the puree is too coarse, put it through a sieve for a smoother texture.

Beet greens: Cook like chard, drain and eat as a salad, dressed with extra virgin olive oil and a squeeze of lemon. Add a few olives.

Cooked/Grilled vegetables: Coarsely chop and toss with pasta, al dente, with a sprinkle of extra virgin olive oil, a grating of parmesan cheese.

Potato peelings: Wash potatoes and scrub the skins well. Peel with a paring knife leaving a bit of potato on the skin. Dry the skins in a towel, then toss in extra virgin olive oil and arrange in a single layer on a baking sheet. Scatter a few whole unpeeled garlic cloves around the pan. Roast the potato skins at 350-400 degrees F for about 30 minutes, or until the skins are crispy brown and crunchy. Chop a couple of raw garlic cloves and some fresh rosemary. When the potato skins come out of the oven, toss them with the chopped garlic mixture and sprinkle with coarse salt.

Stale bread: Bread crumbs (stuffed artichokes). Bread pudding. Bread stuffing for poultry.

Leftover wine: Freeze and use in stews and soups, as a marinade for barbecue meats, to poach fruit.