I am not speaking of composed leftovers, as in when you make a composed dish and there is more than you can eat in one sitting. Such as a casserole. That would be King Daddy’s department. That man can eat leftovers like nobody’s business. No, I am speaking of the odd bit of leftover steak, the small chunk of Parmesan cheese or the half a bunch of parsley. I tend to let those kinds of things sit in the fridge until…oh, oh…they’re moldy or wilted or have solidified into a paleolithic rock.
So, here in Week 4 of being a vegetarian for three days during Lent, I had these things left over: some chimichurri from a Char-Broil recipe that I will unveil in mid-April (nothing like writing about a cheap meal on income tax day when you haven’t even filed your own taxes, yet), some fresh mozzarella from the previous night’s eggplant Parmesan, and some cherry tomatoes. I don’t know why nobody’s thought of this until now (and apparently nobody has because I Googled it and nothing came up), but chimichurri, mozzarella and tomatoes is delicious!
I cannot give you my top secret chimichurri recipe until April, but I can give you Michelle Bernstein’s recipe, which is pretty darn tasty. Chimichurri is an Argentinian parsley-based sauce with lots of garlic and olive oil. Once you make this, you may never go back to pesto again. Here’s the recipe from a post I did a couple of years ago.