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Fact: Julia Turshen is a brilliant cookbook author. Every single one of her recipes is a guaranteed hit. That’s why we’re over the moon about her latest release, Now & Again, filled with 125 recipes and ideas for reinventing leftovers.
For starters, check out her radicchio and roasted squash salad. It can sit out on the table for hours without losing any integrity or flavor, meaning it’s great for entertaining. Plus, you can mix the whole thing up the day before, refrigerate it and then bring it to room temperature before serving. Genius or what?
Turshen has a hot tip for using the leftovers (if you have any): “Make delicious vegetarian sandwiches by spreading mayonnaise on both sides of two slices of bread, topping with your favorite melting cheese (such as cheddar or Muenster) and adding a large handful of leftover radicchio and squash salad. Cook the sandwiches in a skillet until browned on both sides and the cheese is melted; serve with mustard and pickles.”
Is your mouth watering yet?
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