Turning “Leftovers” into Delicious Meals
We often hear about “leftover” meals as a great way to fight food waste! But many imagine these dishes as boring and bland—and honestly, that can be true if you leave them as-is or mix flavors that don’t go well together. So here’s a quick guide to making tasty leftover meals and maybe even creating new culinary classics!
Flavor Profiles
There are six main flavor profiles you can play with when creating a dish. Let’s use spaghetti sauce as an example to better understand flavor balance:
- Salty: This is the foundation of a dish—the flavor that supports all others. In our spaghetti sauce example, it’s the vegetables and browned meat. A well-seasoned base will enhance the other flavors, so don’t hesitate to season generously.
- Sweet: Sweetness softens acidity or bitterness. In spaghetti sauce, tomatoes can be quite acidic, so adding a touch of maple syrup or some carrots helps cut that acidity.
- Acidic: A hint of acidity brightens a dish and cuts through fat. Tomatoes are already acidic, but you can also deglaze the meat and veggies with a splash of balsamic vinegar.
- Bitter: A touch of bitterness adds depth and ties flavors together. In spaghetti sauce, browned meat, tomato paste, or dried herbs like oregano and basil do this beautifully.
- Umami: This is the “savory” taste that makes a dish irresistible. For spaghetti sauce, add Parmesan at the end (and let’s be honest—a generous amount on the plate!).
- Spicy: This gives the dish a punch, adding warmth and intensity. If you like spice, toss in some red pepper flakes to boost the flavors!
The key to a mouthwatering leftover meal is balancing these flavors. If a dish is too fatty, a touch of acidity or bitterness can save it. If it’s bland, add umami or acidity to wake it up! And don’t forget textures—adding crunch to a soup, crispiness to a wilted salad, or creaminess to pasta can turn a dish from “meh” to “wow”!
A Food Fight article presented by Jour de la Terre
