Call them what you will, one of the best ways to stretch your grocery bill is to incorporate leftovers or things that need using up into your lunch.
We’re off to run a couple of errands before the Super Bowl and we were smart enough not to eat the two extra lamb chops in the grocery store package (on sale last week and held in the freezer). We broiled the lot last night and sliced the leftovers for lunch. They’re served on a bed of local baby greens and cukes, both hothouse-grown.
For the dressing:
1/4 c / 60ml homemade wine vinegar
2T / 30ml olive oil
1oz / 30g crumbled feta
1T / 15ml Dijon
1T / 15ml dried oregano or basil
6 dry-cured olives, chopped
Sprinkle on top:
1T / 15ml chopped sundried tomatoes