CONCORD, N.H. — During especially busy weeks, my favorite dinners are those that are easily remade into something new for the next day’s lunch.
The goal is to cook only once but end up with two distinct meals.
Bean dishes are a good example. Any sort of bean casserole can be made over into a different yet delicious next-day meal with little effort. Top the beans with salsa and cheese, and serve over nacho chips or rolled into a tortilla.
This also works for lunches packed for the office. Place a serving of beans in a microwave-safe container. Mix in salsa and cheese, then keep refrigerated. When you’re ready, heat the container and use nacho chips to scoop the bean mixture.
Vegetables of any sort also are good. The remakes can be simple (melt cheese over leftover steamed or roasted vegetables) or more involved (toss cooked veggies with noodles, olive oil and garlic for a potent pasta dish).
Even salad works well. Make extra salad at dinner, then use it to stuff pita pockets for lunch. Add a bit of cheese or soy meats, then drizzle with salad dressing. Or toss the salad with chickpeas and vinaigrette, and put it in a pita.
Soup and stale dinner rolls can have new life. Tear the rolls into 1/2-inch chunks (no need to be neat about it). Combine bread pieces and soup at a 1:2 ratio and heat for a delicious Italian-inspired bread soup.
This bread trick also works with salad. Toss undressed salad with bread chunks, then add liberal amounts of balsamic dressing. Let sit for 10 minutes before serving.
Perhaps the best leftover remakes are pasta-based. I usually cook more pasta than I need for dinner just to be sure to have plenty for the next day.
Plain cooked pasta can be combined with any number of ingredients for quick and easy next-day dishes. Try fresh crushed garlic, salt, freshly ground black pepper and extra-virgin olive oil.
Cooked pasta also can be combined with leftover vegetables and a bit of broth or water for a speedy soup.
Also good is pasta salad, which improves the longer it is allowed to marinate in a rich dressing of olive oil and balsamic vinegar. This is a perfect bring-to-work lunch.
Like the best leftover recipes, this pasta salad was inspired more by what happened to be in the refrigerator than by any real planning. Use this recipe as a guide.
Pasta salad with feta and cherry tomatoes
6 cups cooked small pasta noodles (such as macaroni or rotini), cooled
2 scallions, diced
1 medium carrot, cut into matchsticks
1 pint cherry tomatoes, cut in half
1 large cucumber, peeled, seeded and diced
Handful fresh cilantro, coarsely chopped
8 ounces feta cheese, finely crumbled
6 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
2 tablespoons all-fruit strawberry jam
½ teaspoon salt
½ teaspoon freshly ground black pepper
Combine the pasta, scallions, carrot, tomatoes and cucumber in a large serving bowl. Toss well. Add the cilantro and feta cheese, and toss to combine.
To make the dressing, combine remaining ingredients in a blender, and puree them until quite smooth. Dress the salad with all the dressing, and toss to coat evenly. Let sit 10 minutes to allow flavors to combine. Makes 6 servings.
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