Saturday, March 21: Mashed Potatoes with Veggies and Pesto (Leftover Night!)

This is a great example of how to take various components leftover from meals throughout the week and turn them into something new and delicious! For this meal, I started with some marscapone-parm mashed potatoes (from Thursday’s sausage dinner). I topped those with butter beans and chopped zucchini that I sauteed with last night’s pesto. And finally, on the side I served some roasted carrots with the last of the jalapeno-cilantro sauce (from taco night a week ago).

Chop 1 medium or 2 small zucchini and saute in a few TB olive oil for 3-5 minutes. Add 1 can of white beans (drained and rinsed; I used butter beans) and about 1/2 cup spinach-sun-dried-tomato pesto (see recipe here; or use any other pesto you have on hand). Cook over medium-low until zucchini is tender, everything is hot, and flavors are melded. Place mashed potatoes in a bowl (polenta would also be great, or toast, or pasta!) and top with the veggie-bean-pesto mixture.