Celery

If you’re wondering what to do with leftover holiday turkey, use it in this one-pot dish for the perfect post-holiday meal.

Cassoulet is a stew typically made with beans and several kinds of meat, including sausage. In this version, however, extra vegetables stand in for the meat. The thick, herb-infused broth adds flavor, and fresh, crisp bread crumbs provide a little crunch in every bite.

This vegetarian take on a classic uses brown rice instead of white, cannellini beans instead of ground beef, and an herby wine vinegar mixture instead of tomato sauce to fill roasted bell pepper halves.

Creamy and just a wee bit spicy, this classic dressing is the finishing touch that will make your salad creations irresistible.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

The right amount of mustard is a key ingredient for great potato salad. Since yellow mustard is usually high in sodium, this recipe calls for dry mustard instead.

Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.

Here’s a good way to use up some of that leftover holiday turkey!

Enjoy a bowl of this soup for a light lunch, or pair it with a dark green or spinach salad or Balsamic-Marinated Vegetables (page 78) for a heartier meal.

Pair this smooth, cumin-rich soup with unsalted baked corn tortilla strips and a deep green salad for a simple, hearty meal.

For a flavor change, replace beef or chicken broth with this tasty, so-easy-to-make broth. If you have extra broth, see the Cook’s Tip on Freezing Broth (page 51).

For a double dose of spice, serve this “scent-sational” dip with crisp gingersnaps. The combination is perfect as a slightly sweet appetizer or a bite of quick dessert.

I love the Southwest of the United States and the foods of that region. This recipe features three ingredients borrowed from its Native American culture: corn, beans, and peppers. Here, the stew is made with vegetable stock, but you can also use chicken stock. Wood-roasted pork shoulder or chicken can be shredded and added to the dish for an even heartier meal. The heirloom beans come from my friend Steve Sando’s company, Rancho Gordo. You can substitute other dried beans, but the flavor will be best if you use Rancho Gordo beans (see Resources). The stew can be made a day ahead and reheated just before serving. Any leftovers are terrific as a filling for tamales or enchiladas.

This is one of my favorite recipes, where you not only get rid of excess fat, but you get delicious breast meat, tender thighs, and beautifully crisp brown skin. Note that you may complete the final roasting an hour or so after the second, or braising, step.