I know, I know. No one really enjoys leftovers.  Gracious, I don’t even enjoy them as they are.  But, have you ever thought of what they could be?

Leftovers, looking suspiciously like ingredients.

Cucumbers wilting?  Slice them into coins and freeze them in a single layer on a plate.  Once frozen, transfer to sandwich-size zipper baggies for storage.  Use them instead of ice for cucumber water in pitchers or glasses.  Bonus: freezing causes the water in vegetables and fruits to swell, bursting the cellulose capsules of juice.  As they thaw, they impart more of their essence to your beverages than fresh produce would without crushing.

Use ice cube trays to store seasoning-sized amounts of sauces for a pop of flavor in later dishes.  I use silicone molds, but use whatever works for you.

Did you get a bumper crop of herbs, or worse, purchase more than enough for your recipe?  Whirl the remainder with some good quality fat using a blender or food processor, and freeze in cubes for easy seasoning later.  Consider using homemade tomato sauce in the same way. 

Blister peppers in a coating of hot fat and allow to cool.  Chop and freeze in amounts about 2 tablespoons in size.  Use as seasoning in soups, stir fries, or as a boost to main dishes. 

Got leftover slivers of onion from taco night?  Store them fresh in a sandwich baggie to wake up another night’s melted fat, or sauté and store in the freezer for an extra layer of flavor.

Serving asparagus? If it's got quality, tender stems, consider cutting them in half. Use the flower end in your showy main dish, and save the stem end to pop into your next main dish for a boost of color and nutrition.

Once you get started, you start seeing possibilities everywhere.  Don’t toss out that last bite, and don’t play garbage disposal by cleaning plates.  Use storage bags or glass storage bowls to save those tiny bits, and you will be surprised at how easy it is to enrich your meals.

Best of all, you can pat yourself on the back for a delicious meal that’s company-worthy and budget friendly.

What’s on the menu:
Organic spaghetti tossed with grassfed butter and freshly grated grassfed cheese
Saucy chicken chunks ( basil “cube” , tomato sauce “cubes”, asparagus stem ends and blistered cherry peppers from the freezer)
Black table grapes
Cucumber water (frozen cucumber slices)