As often as we can my husband and I eat supper together at the table. It’s our time to unwind, laugh and reconnect at the end of the day. But with irregular, often opposing work schedules, it’s not uncommon that my supper companion is the cat (who’s only engaging if the bottom of his food bowl is visible).
This might be for one night, or it might be more prolonged. While not preferable, it’s something we’re accustomed to. My top tip: make extra of key ingredients that happily make repeat appearances. It might not be sexy, but the beauty of leftovers is that there is pre-prepped food left over. For instance, a whole roast chicken from the weekend provided meat for two suppers and three quick lunches, plus nearly three quarts of rich, flavorful bone stock.
When I’m in for a stretch of solo suppers, a stocked refrigerator and freezer ensures there’s good food to fill my belly. This iteration of my leftovers plates is a mash-up, featuring barley (from a batch made for breakfast earlier this week), pieces of that leftover roast chicken, and figs (frozen from the summer harvest), brightened up with an aged balsamic vinaigrette and a scattering of fresh mint leaves (still kicking in the garden!).