What you see is one of the most fantastic uses of leftovers in recent memory. On Saturday night we grilled Heritage bone-in ribeyes, corn on the cob and red onions, and we roasted pasilla chiles to toss with the onions. We had leftovers of all the veggies, so Sunday morning we walked to Larchmont Farmers Market, grabbed a week’s worth of fruit and veggies (can’t wait for beans, summer squash, and peaches this week), some farm fresh eggs and then swung by Sam’s Bagels for some chewy rye bagels. Back at home I scrambled some of the eggs, the leftover veggies from the previous night and a little bit of cheddar cheese in an iron skillet.
The pasillas we had were unusually spicy, while the grilled corn was sweet and caramelized—ditto on the leftover grilled onions. So satisfying. Even better, the strong cup of El Salvadoran coffee brewed from beans I picked up at Ristretto Roasters in Portland last weekend. More on my loot from Ristretto tomorrow…
