Last night I made the Greek Style Green Beans recipe on my website. Instead of using dill weed as the herb flavor at the end, I began the recipe by cooking the green beans, garlic and tomatoes in EVOO’s Tuscan Herb Olive oil. Then I did not add any dill or other herbs at the end. It was delicious with a subtle hint of herbs gently coating the green beans.

My boys love to get breakfast burritos from a little roadside stand here in Denver called Big Mama’s Burritos. These burritos are filled with potatoes, cheese and eggs and their secret vegetarian chili sauce. Looking at my leftover Braised Fennel and Potatoes, I had the great idea that they would make a delicious filling for breakfast burritos. I tried it last night by sauteing my leftover potato mixture in a pan until heated through and then adding 2 beaten eggs. I continue to stir until the eggs were cooked through and nicely blended with the potatoes. Then I added in some shredded cheese and poured on some nice chili sauce. I actually bought a small cup of Big Mama’s chili sauce, but you could use any homemade or store bought sauce or salsa. I heated up tortillas and filled them with the potato, egg and cheese mixture. What an easy way to recreate leftovers into a whole new dish!