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Content sponsored by #DeNigris1889; all opinions are my own.

I am usually a precise and meticulous recipe follower – and I don’t like to waste food. However, as is the nature of cooking, a recipe may use a little bit of an ingredient leaving a lot left over, or there will just be a lot of left overs from a meal.

Oftentimes I will search for another recipe to use up an ingredient we have an abundance of, but I definitely need to get better about doing that and being more creative with repurposing leftovers. My favorite ways to use left overs are chopping them into omelets and soups, spooning them on top of baked potatoes or soft polenta, or stacking them into sandwiches.

My husband was out of town for a conference this past week, and I had invited a friend over, thinking it would be easier to entertain at home than try and find a sitter and go out. We had been attempting to get together for a while, but our schedules and the kids numerous activities had made it difficult to find a time.

I mixed an aperitif and set out an appetizer, then, as our conversation continued, what was going to be a cocktail and quick catch up, turned into a sit-down meal.

I had roasted different vegetables during the week for a variety of dishes – and after warming them in the oven, they came together beautifully with the addition of the De Nigris Balsamic Vinegar, olive oil and sprinkle of cheese. The left overs transformed into a whole new, exciting dish, creating the perfect dinner. It enabled me to serve a friend a delicious and delightful meal, with minimal preparation, fuss and time, while our conversation expanded and lengthened.


plating the roasted vegetables

– Plating the Roasted Vegetable Salad at the Counter

on the table

– Left overs transformed and on the Table in a matter of minutes

2 to 3 cups of roasted vegetables (I used golden beets, red beets, butternut squash, red peppers, zucchini, yellow squash and carrots)

2 watermelon radishes, sliced


crumbled goat cheese

De Nigris balsamic vinegar

olive oil

salt and freshly ground black pepper

rosemary sprig

Warm roasted vegetables if desired. Stack on plate with radishes and arugula. Sprinkle with goat cheese, balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper. Top with a rosemary sprig.