Got leftovers from the weekend? This week’s menu includes three great ideas for using them, including a salad with ham and sweet potatoes, an escarole-turkey soup (also works beautifully with leftover chicken) and a hash made from hot-smoked salmon (leftover cooked salmon works just as well). Get the shopping list here (ingredients for suggested side dishes not included on the list).
-
RecipeSweet Potato, Ham, and Goat Cheese Salad
Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.
-
RecipeTurkey, Escarole, and White Bean Soup with Cheesy Croutons
A cross between white bean soup and French onion soup, a bowl makes a hearty meal. -
RecipeWhole-Grain Spaghetti with Wild Mushrooms, Bacon, and Rosemary
Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but any whole-wheat pasta will be just as good.
-
RecipeSmoked Salmon Hash with Chive Sour Cream
Some nights, the easiest thing to do for dinner is breakfast. When you're having one of those nights, but want something savory and satisfying, think: Hash. You can't beat the smell of onions, peppers, and golden-brown potatoes cooking off in a skillet—and the smoked salmon takes this "breakfast" to a whole other level.
-
RecipePecan-Crusted Skirt Steak
A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course.Â
