This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.

I threw this together this week when the fridge was nearly bare and bellies were growling. I think it would work with various leftover meats, though Brussels sprouts do pair particularly well with strongly-flavored cured pork products - pepperoni in this case, though a kielbasa or other sausage would probably do well, as would some bacon. You could probably incorporate other leftovers into the mix - roasted potatoes, for instance. As is, it's a quick and tasty lunch or side dish. Slicing the sprouts into thirds or fourths across the equator (parallel to the stem end, rather than through it) lets some of the leaves fall apart and makes them cook quickly (and also helps them not look like Brussels sprouts, if you have any skeptics in your household). This recipe is also great for the larger, looser Brussels sprouts tops.

This is adapted from Shannon Hayes' great book Long Way on a Little, which is about making the most of local and organic meat - if you're a meat-eater, I can't recommend it enough. We roast a chicken every week or so, and this is a great recipe for leftovers, especially in the summer when you may not want to make soup. Of course, you could cook up some chicken (or turkey) especially for the purpose - it's good enough to warrant that. This tastes best if it has a chance to sit for half an hour or so to let the juices mingle.

Serves 4 as a main dish

1-2 heads of garlic (yes, heads - stay with me)
4 medium fresh tomatoes, diced
1/2 cup diced olives (we use a Greek mix, kalamatas or green olives would work well also)
3 cups diced leftover chicken
1 zucchini or summer squash, diced
2 tablespoons fresh oregano, parsley, basil or a mix (or 2 tsp dried Italian herbs)
1/4 cup balsamic vinegar or lemon juice
salt to taste
1/2 cup crumbled goat cheese (optional)

Peel the garlic and blanch in boiling water for about 5 minutes, until tender. This tames the bite and makes it sweet and nutty.

Combine everything except cheese in a salad bowl and mix together. Let sit in the fridge for half an hour, stirring once or twice. The tomatoes and zucchini should release enough juice to make a nice dressing; if it seems dry, add some olive oil. Enjoy!

This is an easy Asian-inspired salad. You don’t need to peel the cucumbers, since they are young and tender, but it looks pretty to peel off “stripes” of skin before you slice them. Of course, you can leave out the steak and make it even simpler (or replace it with chicken, seitan, or tofu). With the steak, this should serve 4.

This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.