From Dinner Parties to Leftovers

I've never been one to purposefully waste food, but I have been careless.  Lots of little dishes that age in the refrigerator and when dead, get tossed.  But I've been promising to do better and this seems like a a good time.

Sunday night I had a kind of vaguely Spanish dinner party:

Gazpacho

    A Mixed Grill of Beef Tenderloin, Rib Lamb Chops, Italian Sausage, Pork Tenderloin, and Butterflied Shrimps

Sauces:  Chimichurri, Romanesco, and Dill
Corn on the Cob
Tomato Basil Salad
French Bread
Mixed Berries and Cream

Gazpacho isn't a leftover -- just lunch with some of the French Bread, and perhaps some cheese.

We had bits of everything but the pork and the corn left behind.  Here's what I plan to do:

• I'll mix the Dill Sauce (just chopped dill mixed into Greek Yogurt) in the blender with a seeded cucumber, a small clove of garlic, a bit (a Tablespoon? of Red Wine Vinegar,a few shakes of Tabasco, and a few walnuts.  Summer soup.  You can add more dill, too, if you like.

• Make some rice and heat the shrimp in some sizzling garlic butter.  Serve it with an Augula salad (a few bits of tomato or avocado mixed in are good).  Berries and sliced nectarines make a nice dessert.

• Make a minestrone of diced onion and garlic, some diced red pepper and carrot, and a can of rinsed cannelini beans.  Add a can of chicken stock for more liquid and season well with salt and pepper.  Stir in a few chiffonaded basil leaves at the end.  That makes a good course for the reheated sausages served with light mashed potatoes.  The Romanesco Sauce could be good with this.  If you're very hungry, a Caesar Salad makes a good addition.

• I'm serving the leftover lamb chop and filet mignon pieces (more than enough for one) with the Chimichurri Sauce, some thin fried potatoes, and the leftover tomato salad.

There, a clean conscience, at least three meals, and not much work.  I feel saintly.