4 Ways to Transform Your Leftovers Shopping List from September 2012
Anna Williams
Roasted Chicken and Vegetables With Maple Mustard Sauce
Chickens, 2 3 1/2- to 4-pound | |
Carrots, 2 pounds | |
Celery, 8 stalks | |
Fresh flat-leaf parsley, 1/4 cup leaves | |
Fresh thyme, 6 sprigs | |
New potatoes, 1 1/2 pounds (about 15) | |
Onions, 2 | |
Pure maple syrup, 1/4 cup | |
Dijon mustard, 1/4 cup | |
Olive oil, 4 tablespoons | |
Kosher salt and black pepper |
Roasted Vegetable Soup With Chicken Melts
Roasted chicken, 1 | |
Roasted vegetables, 5 cups | |
Baby arugula, 1 cup | |
Fresh dill, 1 tablespoon chopped | |
Red onion, 1/4 small | |
Orange juice, 1/2 cup | |
Cheddar, 6 ounces | |
Country bread, 6 slices | |
Low-sodium chicken broth, 5 to 6 cups | |
Maple-mustard sauce, 1/4 cup | |
Kosher salt and black pepper |
Slow-Cooker Black Bean and Zucchini Chili
Ground beef, 1 1/2 pounds | |
Zucchini, 3 medium (about 1 pound) | |
Avocado, for serving | |
Garlic, 2 cloves | |
Cilantro, for serving | |
Onions, 2 medium | |
Tomato paste, 1/4 cup | |
Sour cream, for serving | |
Black beans, 2 15.5-ounce cans | |
Diced fire-roasted tomatoes, 1 28-ounce can | |
Chili powder, 1 tablespoon | |
Dried oregano, 1 teaspoon | |
Kosher salt and black pepper |
Chili-Stuffed Peppers With Cabbage Slaw
Slow-Cooker Black Bean and Zucchini Chili, 5 1/2 cups | |
Bell peppers, 6 small | |
Green cabbage, 1/4 small head | |
Scallions, 4 | |
Limes, 2 | |
Pepper Jack, 2 cups grated (about 8 ounces) | |
Sugar, 1 teaspoon | |
Canola oil, 1 tablespoon | |
Kosher salt and black pepper |
Brown Sugar–Glazed Salmon With Green Beans and Shallots
Skinless salmon fillet, 8 6-ounce pieces | |
Green beans, 1 1/2 pounds | |
Garlic, 4 cloves | |
Shallots, 2 | |
Lemons, for serving | |
Long-grain white rice, 2 cups | |
Light brown sugar, 1/2 cup | |
Olive oil, 2 tablespoons plus 1 teaspoon | |
Balsamic vinegar, 2 teaspoons | |
Kosher salt and black pepper |
Salmon Fried Rice With Cabbage and Chilies
Cooked salmon, 4 6-ounce pieces | |
Napa cabbage, 1 small head | |
Garlicky green beans, 3 cups | |
Red jalapeño or serrano pepper, 1 | |
Fresh ginger, 1 2-inch piece | |
Cilantro leaves, for serving | |
Frozen peas, 1 1/2 cups | |
Cooked long-grain white rice, 3 1/2 cups | |
Canola oil, 1 tablespoon | |
Rice vinegar, 3 tablespoons | |
Kosher salt |
Quinoa With Sweet Potatoes, Kale, and Pesto
Kale, 2 bunches (1 1/4 pounds) | |
Sweet potatoes, 3 small | |
Red onion, 1 medium | |
Pesto, for serving | |
Quinoa, 2 cups | |
Walnuts, for serving | |
Olive oil, 1/2 cup | |
Kosher salt and black pepper |
Crispy Quinoa and Bean Patties
Mixed greens, 6 cups (about 4 ounces) | |
Cooked sweet potatoes and kale, 3 cups | |
Cherry tomatoes, 1 pint | |
Parmesan, 3/4 cup grated (about 2 ounces) | |
Large eggs, 2 | |
Cooked quinoa, 3 cups | |
Kidney beans, 1 15.5-ounce can | |
Olive oil, 3 tablespoons, plus more if necessary | |
Red wine vinegar, 1 tablespoon | |
Kosher salt and black pepper |
