Being home alone, for a week, with a refrigerator full of leftovers from various meals, meant I either had to jettison that food into the trash or eat it all myself. With an eye of discernment, I surveyed the scene and contemplated the different meals that those stray and unwanted foods might be coerced into to form a dinner for one.
I pulled out the ingredients that were reaching varying levels of spoilage and lined them up on the counter. What ensued was the creation of the Refrigerator Stack! A not so novel yet healthful combination of leftovers that left me pleased and, if I do say so, quite happy with myself for saving good food from waste.
Should you ever find yourself facing a refrigerator with a variety of foods on the verge of suicide, here’s a quick and healthy remedy: One plate layered with fresh raw spinach. Top the spinach with raw Roma tomatoes. Grind some fresh salt and pepper over the tomatoes. Add a layer of grilled Portobello mushroom lightly seasoned with a drizzle of balsamic vinegar and a tad more freshly ground salt and pepper. Then pick a generous amount of Daikon radish sprouts and add them to the stack. Top the whole thing with some grilled wild salmon and add a tasty yet complimentary combination of Dijon Mustard, ground peppercorns and cream as a condiment and Voila! You have a Refrigerator Stack Dinner!