Thinking Ahead

I know it’s hard to think about multiple uses for the same product but it’s definitely helpful when you’re buying fresh produce. It’s especially hard in New York where people have little time between work and play and buying groceries is almost as expensive as ordering in. Often I like to think about vegetables in terms of their uses. If I get mushrooms, I might plan a chicken marsala and know I have the rest of the mushrooms for a vegetable sauté or a shroom-lete. If I find ripe mangos, I might eat some as a regular fruit and create a mango salsa with the rest.

In my last post I wrote about the chicken parm meet eggplant rollatini I most recently created. While I was prepping the casserole dish with the ricotta mixture, I realized I had more than what I needed so I took the left over and put it in a dish for later. This morning, I remembered this little bowl of ricotta mixed with tomatoes capers and garlic and added it to a mundane shroom-lete. The outcome was great. A breakfast you might get from a restaurant parallel with the consistency of a goat cheese omelet (although I hate goat cheese- and I know everybody and their mom loves it!).

Anyways it pays to think ahead whether it be chicken or cheese or even a condiment like honey mustard! Mutli-purposes for a product means less trips to the grocer!