leftover lunch

Tips

Leftover Lunch: Fourth of July Edition

By Alexandra Fleischman | July 8, 2013

barbecue, leftovers, fourth of july, chicken
barbecue, fourth of july

Everything’s better between two slices of bread, including grilled meat and coleslaw. (Photo: Calgary Reviews)

If you celebrated the fourth of July this past weekend, you probably had a cook-out, and if you had a cook-out, you probably have some leftovers.  And if you have delicious leftovers, you probably don’t want to let them go to waste. If you’re stumped, try out some of these ideas, or get inspired to come up with something new. Read More

Tips

Leftover Lunch: Cauliflower Rice

By Alexandra Fleischman | July 1, 2013

Photo: Liz West

Photo: liz west

A cauliflower steak is a great Sunday lunch for me–healthy, crispy, well-matched to any salad. I take a head of cauliflower and slice it into 1-in. thick slices, sear it on the stove with a healthy dose of olive oil and seasoning, and into the oven it goes to finish cooking.

Unfortunately, I only needed one cauliflower slice today, which left me with almost a whole head left.

Photo: Joy

The solution (and tomorrow’s lunch): Cauliflower Rice. It’s certainly not a lunch on its own, but this refined starch substitute can be the base to many. Read More

Tips

Leftover Lunch: Polenta

By Alexandra Fleischman | June 24, 2013

Photo: Stacy Spensley

Polenta, for me, makes a meal restaurant-worthy. Making a stew? I’ll happily eat it out of a bowl, but if it’s resting on a bed of polenta, I’ll take a pic. Not feeling pasta again? I’ll spoon pesto over polenta with cheese and greens. Fancy dinner accomplished.

My favorite polenta, however, is always what’s leftover. Where meal one is creamy and smooth, meal two (and three and four) can be crispy, chewy, and entirely unrecognizable.

Make the perfect polenta, to start. Try it with asparagus and broccoli rabe, or oven roasted tomatoes. Read More

Chasing Flavors

Leftover Lunch: Zucchini Two Ways

By Alexandra Fleischman | June 17, 2013

2012-06-24_1340536422

2012-06-24_1340536422

After a weekend of unhealthy eating, I like to make Sunday lunches light. Think fresh vegetables, not many fats, and bright, sunny flavors. A raw zucchini salad was perfect for me this weekend. Dressed with olive oil, lemon juice, garlic, salt and pepper, and freshly ground parmesan cheese, the fresh zucchini and tomatoes shone.

With quite a bit of leftover shaved zucchini however, I was stuck. Already lightly salted and oiled, I couldn’t exactly throw them into a healthy chocolate zucchini muffin batter. Instead, I decided to whip up my lunch for Monday: fritelli di zucchini (an easy version of this recipe below).
Read More

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger