Everything is bigger in Texas, especially food portions. And the leftovers accumulating in our fridges are a strong example of the law of cause and effect. We consume a meal perfect for our eyes but way too big for our tummies. You just had a fantastic dinner at Cask & Cork, but what price will your leftovers pay for your 25 minutes of bliss? 

“I’ll take a to-go box, please,” you say to the server. 

What you don’t know is that as you slide the half-eaten porterhouse steak and roasted red potatoes into the container, it’s whispering to you, “Who are you kidding? You’re not going to eat me later!” If a potato could roll its eyes … 

Now that the potato and steak are home, they get pushed to the back of your fridge where good intentions go to die. Let’s be clear: Leftovers aren’t for everyone. You may fall into one of these categories: 

  1. You could eat leftovers all day, any day. Cold fried chicken or last night’s pizza for breakfast? Where do I sign up?
  2. You mean well when bringing those leftovers home, but to no avail; they grow a gnarly fuzz by day six. 
  3. You would rather pour salt in your eyes than reheat food that’s past its prime. 

If you fall into Category C, what can you do to make the most out of those leftovers? I think eating the same thing twice in a row can be a huge turn-off to some. But what if you could transform them into a new experience? You not only get your money’s worth for that meal, but you also get to tap into your culinary creativity! More importantly, that steak and potatoes will go down in their brief history of existence as the two that didn’t get away. 

Hungry for a hearty breakfast? Slice the steak and potatoes into smaller bits and make a gorgeous omelet topped with salsa and julienned green onion. 

Need a quick lunch before heading out to run Saturday errands? Slice the steak and toss it, along with the potatoes, into a beautiful mound of arugula, sliced red grapes, feta cheese, and sunflower seeds. I highly recommend the Lambrusco wine vinegar from SALT to kick it up a notch. 

Staying in for a quiet night at home? I cannot stress this enough … NACHOS, BABY! 

So, don’t let those leftovers grow a green mohawk just so they can go to a mosh pit of trash. Trip the light fantastic one more time together, and inspire them to become a new experience for the both of you!


  • Ruthie Martinez

    Ruthie owns Black Fig Food catering and is proprietor of the online cooking platform Elevated Plant Plate. Learn more at blackfigfoodprograms.com and blackfigfood.com.

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