Grill Once, Eat Twice
Make tonight's leftover Teriyaki Rosemary Beef Kababs tomorrow's lo mein.
One of the best things about grilling, (other than not having a dirty kitchen to clean up) is that tonight’s grilled feast can be tomorrow’s quick dinner.
Grilled steak, veggies, or chicken can be tossed into pasta or a frittata providing most (if not all) of the flavor, plus a subtle smokiness. The other night we grilled chicken quarters and zucchini tossed with baby red onions. The next night I threw together a quick frittata: Into a 12-inch nonstick skillet went a pile of leftover linguine, next some chopped up deli ham, then the chopped leftover grilled zucchini (which was already seasoned of course). I then scrambled up 5 eggs and poured that over the contents of the pan, and sprinkled with some sharp white cheddar and feta cheese. Yum.
Here a couple of recipes for the “before” part, plus a couple of “after” possibilities as well, like a yummy chicken salad with Asian flair and an easy fried rice that you can gussy up with practically anything.
—By Jill Melton, Relish Editor
Marinated sirloin steak is cubed and threaded on skewers with vegetables then grilled for an easy crowd-pleasing main dish.
Leftovers of this sturdy salad make good brown-bag lunches.
A quick-and-easy fried rice dish for a simple evening meal.