Use leftovers for Pot Roast Tacos with Chimichurri and Roast Beef Hash
You might need to buy:
- olive oil
- boneless chuck roast
- kosher salt
- black pepper
- unsalted tomato paste
- dry red wine
- beef stock
- rosemary sprigs
- chopped fresh flat-leaf parsley
You might need to buy:
- whole milk
- large eggs
- cream sherry
- shredded Gruyere cheese
You might need to buy:
- well-shaken and stirred light coconut milk
- creamy peanut butter
- fresh lime juice
- soy sauce
- Sriracha chili sauce
- light brown sugar
- grated peeled fresh ginger
- matchstick-cut carrots
- fresh bean sprouts
- fresh cilantro leaves
You might need to buy:
- olive oil
- dry white wine
- black pepper
You might need to buy:
- Cooking spray
- loose fresh Mexican chorizo
- adobo sauce from canned chipotle chiles
- chili powder
- ground cumin
- ripe avocado
You might need to buy:
- pizza dough
- olive oil
- Kosher salt and black pepper
- lemon
You might need to buy:
- olive oil
- Kosher salt and black pepper
- fresh lemon juice
- chicken broth
- gemelli pasta
- lemon zest
- finely grated Parmesan
- finely chopped tarragon
You might need to buy:
- steaks
- Kosher salt and pepper
- oil
- fresh rosemary
- white wine vinegar
- crumbled blue cheese
You might need to buy:
- sugar
- salt
- peppercorns
- dried red chiles
- fresh dill
- coriander seeds
- distilled white vinegar
Sweet and Spicy version:
Omit coconut and increase pumpkin and sunflower seeds to 1 1/2 cups each. Bake as directed, tossing with 1 1/2 tsp ground cinnamon and 1 tsp chipotle chile powder when it comes out of oven.
You might need to buy:
- unsweetened coconut flakes
- old-fashioned rolled oats
- kosher salt
- pure maple syrup
- olive oil
- raw sunflower seeds
- raw pumpkin seeds