Cook Once, Eat Twice (or three times)

I have to admit...I love to cook. I also like to meal plan, shop for food, and spend time in the kitchen. Nonetheless, whipping something up morning, noon and night is not going to help me get through this challenge. I recognize the need for more batch cooking and using leftovers creatively.

Yesterday, I wrapped some leftover Vietnamese Pork Balls with veggies in nori (dried seaweed). It was a tasty little hand roll!

Here's how:
Line up your ingredients on the diagonal, from the upper left corner to the bottom middle of the nori.
Then take the lower left hand corner and pull it tightly over the ingredients to the top middle of the nori. Roll it up to create a cone shape.
Tada!

Want more "do overs"?
Tuna Niçoise-ish Salad Last night I olive oil poached some Ahi Tuna given to us by a friend (caught & shared by a neighbor!). The tuna was fantastic, but I wasn't crazy about the cooking method. Anyway, I saved the leftovers and turned them into a AI-friendly version of a Tuna Niçoise Salad. The traditional components are tuna, potatoes, green beans, olives, tomatoes, and eggs. Mine had cucumbers, avocado, beets, olives, and tuna. Ok, it's a stretch, but it scratched the itch, as they say. Plus, I have tasty salad dressing for the rest of the week.

Tangy Lemon Herb Dressing Tangy Lemon Herb Dressing makes 1 cup

1 lemon, zested and juiced
2 Tbs white wine vinegar
1/2 cup extra virgin olive oil
1/2 large shallot
2 cloves garlic
1 Tbs capers, rinsed
salt & pepper to taste

Whirl in blender. Delicious on salads, roasted veggies, and as a marinade for chicken or fish. Enjoy!