Use leftovers from Slow-Roasted Pork Shoulder with Green Vegetable Succotash and Basmati Rice Pilaf
- mini tricolor sweet Italian peppers
- olive oil
- minced sweet onion
- thyme leaves
- kosher salt
- reserved pulled Slow-Roasted Pork Shoulder
- reserved Basmati Rice Pilaf
- whipped cream cheese
- chopped parsley
- red chili flakes
- Black pepper
- panko
Use leftovers from Slow-Roasted Pork Shoulder with Green Vegetable Succotash and Basmati Rice Pilaf
- olive oil
- kosher salt
- 3/4-inch-cubed reserved Slow-Roasted Pork Shoulder
- ground cumin
- ancho chile powder
- dried Mexican oregano
- black pepper
- chicken stock
- finely sliced green onions
- chopped cilantro
Prep for leftovers.
Cut some of the pork into 4 cups 3/4-inch cubes for the Mexican Pork Pozole.
Pull 2 cups of the pork and set aside with 1 cup basmati rice pilaf for the Sweet Italian Pepper Poppers.
Set aside 4 cups green vegetable succotash for the Green Pea Patties with Sriracha Ranch.
- Pork Shoulder:
- chicken stock
- granulated garlic
- onion powder
- paprika
- Italian seasoning
- kosher salt
- black pepper
- olive oil
- Basmati Rice Pilaf:
- chicken stock
- basmati rice
- olive oil
- finely diced onion
- kosher salt
- bay leaves
- chopped cilantro
- Succotash:
- kosher salt
- shelled and hulled fresh or frozen fava beans
- shelled fresh or frozen edamame beans
- fresh or frozen peas
- diced green beans
- diced asparagus
- olive oil
- Black pepper
- unsalted butter
Use leftovers from Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets
- reserved Roasted Cauliflower Florets
- reserved Roasted Red Bliss Potatoes
- coriander seeds
- cumin seeds
- fennel seeds
- curry powder
- cayenne pepper
- diced fire-roasted red bell pepper
- chopped cilantro
- mayo
- plain yogurt
- thinly sliced celery
- Juice and zest of 1 lemon
- Kosher salt and black pepper
Use leftovers from Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets
- Dipping sauce:
- toasted sesame oil
- grated ginger
- creamy peanut butter
- Juice and zest of 1 lime
- soy sauce
- seasoned rice vinegar
- Sriracha
- hoisin sauce
- Spring rolls:
- thin dried rice noodles
- hoisin sauce
- Sriracha
- cilantro sprigs
- inch long strips reserved Oven-Roasted Chicken
- torn Thai basil leaves
- For serving:
- cilantro sprigs
Use leftovers from Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets
- Chile verde:
- canola oil
- kosher salt
- chicken stock
- ground cumin
- Cilantro crema:
- sour cream
- buttermilk
- Juice of 1 lime
- kosher salt
- Enchiladas:
- olive oil
- pulled reserved Oven-Roasted chicken
- kosher salt
- Black pepper
- 6-inch corn tortillas
Prep for remaining meals:
Cut some of the breast into 2 1/2 inch long strips for the Roasted Chicken Spring rolls.
Pull the remaining chicken meat for the Chicken Chile Verde Enchiladas.
Set aside 3 cups each of the potatoes and cauliflower for the Curried Cauliflower and Potato Salad
- Roasted chickens:
- minced parsley
- Juice and zest of 2 lemons
- kosher salt
- black pepper
- dry white wine
- Roasted Red Bliss potatoes:
- kosher salt
- black pepper
- granulated garlic
- granulated onion
- dried oregano
- paprika
- olive oil
- Roasted cauliflower florets:
- large cauliflower heads
- olive oil
- kosher salt
- black pepper
- granulated garlic
- granulated onion
- chopped parsley
- red chili flakes
- all-purpose flour
- Kosher salt and black pepper
- olive oil
- tightly packed baby spinach leaves
- sliced cremini mushrooms
- minced shallot
- tomato paste
- thyme leaves
- sweet Marsala wine
- chicken stock
- radiatori pasta
- olive oil
- bulk Italian sausage
- Kosher salt
- sweet vermouth
- Black pepper
- red chili flakes
- half-and-half
- fresh egg pappardelle pasta
- Black pepper
- olive oil
- sliced cremini mushrooms
- all-purpose flour
- red wine
- Beef stock
- Worcestershire
- egg noodles