It’s sort of interesting to be putting together lunches with an empty fridge (cleaned out before we went on vacation, not yet filled up with awesome new leftovers). I feel like I can get creative without feeling guilty about the leftovers we’re not eating—in fact, I have to get a little creative to put together any sort of lunch at all. By the same token, though, I worry that they might still get a little repetitive since I only have so many ingredients in the house to work from. Clearly time to cook more dinners!
I was going to cook tonight, but I had an unexpected errand helping my father out, and after 90 minutes of driving in traffic I just didn’t have the energy. So we went out for Indian food. This container is leftover lamb boti kabob, garnished with a little paprika for some color.
Now the fun stuff! This container is quick salmon roll-ups made with dill, red onion, and sundried tomatoes. Spacing the rolls out are pieces of leftover potato pancake, all garnished with a sprig of dill. Yum!
Finally, a layered caprese (tomato, mozzarella, and basil with olive oil and balsamic vinegar) salad to complete the meal. As far as I know, there are basically two secrets to good caprese: good ingredients, and plenty of salt. As a bonus, this will all marinate together overnight to be extra yummy tomorrow.