Warm some garlicky sautéed cooking greens in a pan. Find leftover roasted squash and season it with a little red wine vinegar, dig out some olives and a wedge of Parmesan cheese. Put grits or polenta in a bowl, assemble your leftovers on top, drizzle with balsamic vinegar or olive oil, or both, and grate it all heavily with Parmesan cheese. Or serve grits or polenta with beans ladled over. Or cut salami into slices on a long bias and brown each slice in a pan. Add red wine vinegar to cover and a spoonful of tomato paste. Let the slices of salami simmer until they’ve begun to soften, then spoon
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