Waste not, want not, right? I will say that I am very much a fan of leftovers. It is just Beck and me here, but I usually cook enough for 4 or more servings. If it’s a weeknight, after we eat, we’ll pack up the leftovers for lunch the next day. Or sometimes I’ll try and get a little creative and cook an excess of a component specifically to use in another dish that I planned to make later; like with white rice if I am going to make fried rice later in the week.

This dish was compiled from leftover grilled lamb sliced very thin, two day old bread made into garlic and olive oil croutons, and the smoked tomato vinaigrette from my black bean mozzarella salad. I gently nuked the slices of lamb at 30% power until warm. I cannot stand reheated/recooked meat. I would just as soon give that to my cobbler to resole my Bruno Maglis!

Toss the croutons with some baby spinach, arugula, red onion, cherry tomatoes, and a drizzle of good olive oil, top with the lamb, some grinds of black pepper, the smoked vinaigrette, and feta cheese. Call it dinner.