The other week I had some leftover cooked broccoli in the fridge, plus a jar of mostly just the olive oil from a jar of Meredith Dairy marinated cheese (see here — this is not sponsored, I just really love their cheese, but it’s not cheap so I always want to make sure I use every last bit). I was craving pasta so I blended the cooked broccoli together with everything in the cheese jar (I even rinsed it out with some boiling water to GET EVERY LAST BIT). I seasoned the mixture with lots of salt. I did this with my immersion blender right in the container I had the broccoli in because I’m always about cleaning up as little as possible. I put this mixture on a pound of cooked pasta. I topped it with a bit more cooked broccoli, plus plenty of grated pecorino. It was so good and totally hit the spot. It also stretched the end of something (the oil from the marinated cheese) into something totally new. If you know me at all, you know I live for this kind-of moment. I was so excited about it that I made an
I love all these suggestions so much! I always make cucumber salad right in the near-empty mayo jar -- cucumber, thinly sliced onion, vinegar, salt, pepper and a little sugar. Shake it all up and it is perfect!
I've been trying to save dijon jars and mayo squeeze bottles for dressings. Yesterday I had nearly empty mayo squeeze bottle to which I added a bit of oil leftover from AnyDay fried shallots + sherry vinegar + garlic powder + smoked paprika + salt. Had it on my breakfast salad and may have announced to anyone that would listen that I am a go**amn genius
ps need an immersion blender lesson. Either mine sucks or I don't do it right?
My favorite bonus condiment is the oil in a jar of sun dried tomatoes. Add to cream for a pasta sauce, spoon by itself over eggs, add lemon juice or vinegar for a solid veggie dressing-the possibilities!
Always amazing suggestions! A nearly empty jar of jam is also a beautiful thing - swirl hot water to get all the bits and use that jammy water to cook oatmeal.
Julia - first off all woooo hoooo on the lifting - so so impressive!!! Secondly, how good is Meredith? Want to know something weird? When I go home to visit (Melbourne, Aus), Meredith is more expensive there than here!!! SO enjoy it, :-).
I thought we had nothing to eat tonight but had similar marinated cheese jar also in my fridge, some basil, parsley, garlic and some kale on its last days - voila - I used all of that to make a similar sauce to go with pasta. Thanks for this great idea Julia! Keep lifting :)
Yay about the lifting! And the little bits left in jars! This is so helpful, Julia. I'm super into using up the very last drop of things: so satisfying. Any ideas for the last bit of molasses in the container? I just encountered this a few days ago (actually I was making the card night cookies from Simply Julia, and they were/are fantastic!) - I love molasses in baked goods but am not sure I'd like it in tea or coffee, and wasn't sure what I could do with the bits that were sticking to the jar.
I feel super inspired by Julia Turshen on the regular and yet just NOW as I almost scraped the last of my favorite
orange jam into yogurt and then thought NO! A dressing. We’re making tri-tip tonight and I’m going to make a kick butt dressing with the jam, ginger balsamic, olive oil and we’ll see what else gets thrown in...thyme? Thanks Julia for helping me broaden my perspective!
This newsletter is such a daily-quality-of-life enhancer. Thank you Julia! You make culinary wisdom + creativity + joy so dang accessible and lovely!
Oh my goodness, I love all of these. Is there a hack for the almost empty jar of peanut butter?
I love all these suggestions so much! I always make cucumber salad right in the near-empty mayo jar -- cucumber, thinly sliced onion, vinegar, salt, pepper and a little sugar. Shake it all up and it is perfect!
I've been trying to save dijon jars and mayo squeeze bottles for dressings. Yesterday I had nearly empty mayo squeeze bottle to which I added a bit of oil leftover from AnyDay fried shallots + sherry vinegar + garlic powder + smoked paprika + salt. Had it on my breakfast salad and may have announced to anyone that would listen that I am a go**amn genius
ps need an immersion blender lesson. Either mine sucks or I don't do it right?
My favorite bonus condiment is the oil in a jar of sun dried tomatoes. Add to cream for a pasta sauce, spoon by itself over eggs, add lemon juice or vinegar for a solid veggie dressing-the possibilities!
Thank you, Julia! Your words are always uplifting!❤️
Always amazing suggestions! A nearly empty jar of jam is also a beautiful thing - swirl hot water to get all the bits and use that jammy water to cook oatmeal.
Julia - first off all woooo hoooo on the lifting - so so impressive!!! Secondly, how good is Meredith? Want to know something weird? When I go home to visit (Melbourne, Aus), Meredith is more expensive there than here!!! SO enjoy it, :-).
Love it!
I thought we had nothing to eat tonight but had similar marinated cheese jar also in my fridge, some basil, parsley, garlic and some kale on its last days - voila - I used all of that to make a similar sauce to go with pasta. Thanks for this great idea Julia! Keep lifting :)
Yay about the lifting! And the little bits left in jars! This is so helpful, Julia. I'm super into using up the very last drop of things: so satisfying. Any ideas for the last bit of molasses in the container? I just encountered this a few days ago (actually I was making the card night cookies from Simply Julia, and they were/are fantastic!) - I love molasses in baked goods but am not sure I'd like it in tea or coffee, and wasn't sure what I could do with the bits that were sticking to the jar.
I feel super inspired by Julia Turshen on the regular and yet just NOW as I almost scraped the last of my favorite
orange jam into yogurt and then thought NO! A dressing. We’re making tri-tip tonight and I’m going to make a kick butt dressing with the jam, ginger balsamic, olive oil and we’ll see what else gets thrown in...thyme? Thanks Julia for helping me broaden my perspective!