INGREDIENTS

1 tbs Dijon

1 tbs red wine vinegar

1 tbs mayo or aioli (find homemade recipe in Studio Lunch Sept. 28)

2 tbs olive oil

2 tbs caper, finely chopped

1/3 bunch parsley, finely chopped

2 hard boiled eggs, chopped

4 anchovies, finely chopped

1 tbs lemon juice + zest

Salt

RECIPE

Whisk all ingredients together. Taste for salt.

This week we had leftover roast pork from a party Laila threw a few days ago, so we made sandwiches with baguette, thinly sliced roast pork, and leftover broccolini, remixed.

Green Vegetables Remixed: This is a good way to recycle leftover cooked green vegetables, be it broccolini, cooked kale, braised leeks, or whatever you got.

INGREDIENTS

2 cups cooked broccolini, boiled till soft

5 finely chopped anchovies

1 tbs lemon juice + zest

Chili flakes

Salt

Olive oil

RECIPE 

Chop the broccolini and combine with the rest of the ingredients. Taste.

To make the sandwich; cut the bread, add olive oil on both sides. Add gribiche on one side, then pork on top. Add broccolini on the other side.

We hate throwing away food, so we thought we'd send you techniques on breathing new life into leftovers. Both are versatile - use what you have!