Figs have come a long way since their cookie filling days. Gourmet kitchens throughout the country pair the sweet fruit with crisp bacon and smoky cheeses for delicious appetizers. Chefs sauté figs with wine and delight diners with juicy surprises in salads and sauces. They even find their way to fancy cocktail parties as a sidekick to goat cheese and a cured ham. Even on Bravo’s Top Chef, they are featuring the fig. The fruit’s short season heightens demand and makes it a culinary star in many Fall recipes.

When it comes to cooking, leftovers are a natural, they have in fact, become part of our culture. Where would Tupperware be without leftovers? How about Ziplock? Would we still have a use for microwaves?

Leftovers are indeed here to stay. But, how do we keep them from prompting guilt and stress as they beckon us from the depths of the fridge?

Chef Irv Miller from Jackson’s sees leftovers as a beacon of light for the taste buds. Each plastic container holds the basis of a new and scrumptious meal just waiting to be discovered. From his perspective, leftovers can be the starting point for a fantastic new meal. The art of transforming leftovers into palate pleasing treats begins with using fresh, quality ingredients from the onset. From a foundation of freshness, any leftover food is already primed for greatness.

Here are a few easy and tasty ideas:

• Soup actually originated from leftovers. Grab bits and pieces of leftover chicken, vegetables, pasta and toss it in a large pot…voila, chicken noodle soup.

• Don’t order takeout when you can make delicious fried rice at home. Make the best of leftover rice with these yummy recipes.

• Have some grilled veggies calling to you from the fridge? Try Chef Miller’s Angel Hair Pasta with Pesto-Garlic Butter recipe, and enjoy a second meal from your favorite grilled veggies. (link www.goodgrits.com/recipes)

Other sites to check out:
http://weekofmenus.blogspot.com/2009/10/steak-arugula-provolone-pickled-onion.html
http://simplystated.realsimple.com/simplystated/2009/07/leftovers-.html

Do you have any leftover tips you’d like to share? Please leave a comment and let us know!

Angel Hair Pasta with Pesto-Garlic Butter

Ingredients – Serves 4

1-2 lb. Angel Hair Pasta (Capellini)
12 each Jumbo Shrimp, cleaned
2 cups Leftover Grilled Vegetables, medium diced
1lb. Whipped Butter, softened
4Tbsp. Garlic, minced
2tsp. Shallots, minced
1 each Lemon, Juiced
¼ cup Pesto
Kosher Salt
Black Pepper

Method

Pesto Garlic Butter: In a medium mixing bowl combine the minced garlic, shallots and softened whipped butter. Then add the pesto and season with salt and pepper.

Bring 2 quarts of water to a boil for the pasta. Lightly salt the water. Boil the angel hair pasta for 2-3 minutes, until al dente.

In a large mixing bowl, combine cooked pasta with pesto garlic butter and diced leftover vegetables. Toss until coated well. Place onto a serving platter. Grill the shrimp and place on top of the pasta. Serve Immediately. Garnish with fresh basil tops.

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