Time for leftovers. Nothing is ever wasted in my kitchen, not to mention that at times it's easier not to cook. I had leftover linguine with pesto of zucchine and fried zucchine along with pomodorini and also had lentils and red cabbage on couscous so I decided to marry them so to speak. The result was a very nice supper full of peacelly competing flavors.

 Working with leftovers for a quick lunch. My lentils and rice risotto covered with cream of broccoly. It was a surprisingly great combination.

 Leftover done with flair for a simple lunch.

 I had some leftover beef stew so I served it with sautéed broccoletti and sliced tomatoes with olive oil, lemon juice and oregano. Very satisfying.

 A tasty mix using an angus beef burgher as the main attraction, adorned with a thick mushroom sauce. As  side dishes I used leftover stewed cauliflowers along with a slice of pizza with broccoli rape atop. A virtual symphony of flavors. A tasty synergy.

 It's not French onion soup; it's a leftover dish from my kale and chick peas soup with lots of parmigiano on top and melted in the oven. A nice' tasty dish when I ran out of time.

 I had some leftover beef stew so I accompanied with boiled sweet potatoes. Nothing should wasted in the kitchen. 

 Sometimes when I'm very busy or tired I prepare leftovers. Here I have farfalle with lava beans with busiate with lentil. Nothing should be wasted.