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.
