3 Words
3 Words: Clean Your Fridge
Make leftovers way more satisfying with a Friday night ‘Cold Plate’
Yes, I cook for leftovers. Doesn’t everyone these days?
This way, you get to take a break from meal prep without ordering takeout. But instead of nuking last night’s pasta, we often reserve Fridays for “Cold Plate,” a fancy-ish presentation of whatever bounty I’ve socked away all week. (P.S.: It’s also an excellent way to repurpose bits and pieces to avoid waste and clean out the fridge for weekend restocking and kitchen projects.)
I spy with my little eye a fridge full of ready-to-eat components: crisp and slightly charred Brussels sprouts; the last of the local king trumpet mushrooms, cut crosswise and roasted like scallops; crudité treading water in big jars; hard-boiled eggs; a baked steelhead fillet, with the skin fried separately like bacon and crumbled; a drawer full of cheese bits; pickled whatnot. From the pantry, I grab a can of smoked oysters and thickly slice yesterday’s whole wheat bread. Other weeks there might be cold beans or whole grains, squares of frittata, stir-fried rice noodles we let sit out for a few minutes…
