‘Twas the day after Thanksgiving… and all through the fridge… were remnants of leftovers… and we are talking much more than just a smidge.
For those of you that are enjoying the Holiday Turkey Dinner from Zoës Kitchen or maybe have some similar leftovers at home… these Chef Antonio-inspired leftover recipes are sure to help fill the bellies of Aunt Katherine, Uncle Bill and even cousin Jerome.
As you take a look at the recipes below and find a Zoës Kitchen ingredient you may be missing… feel free to stop by your local ZK to stock up while the family sits reminiscing. If you choose to make these recipes at home, take a picture of the food and the fam and share on Instagram.
Citrus Turkey Club Stack
- Pita Bread
- Bacon (cooked and crispy)
- Leftover Thanksgiving Turkey Breast
- Cranberry Chutney
- Dijon mustard
Layer on the flavors beginning with the pita bread. Spread on a generous amount of mayo and Dijon mustard. Pile on the turkey breast, crispy bacon, arugula tomato and cranberry chutney. Top with another pita. Repeat, pile it high and cut into quarters. To keep it all together for the perfect bite, insert a wooden skewer into each quarter.
- 5 Eggs
- Leftover Greek-Style Green Beans (in tomato sauce)
- ½ cup Moroccan Harissa Sauce
- Zoës Spice of Life
Preheat your oven to 400 degrees.
In a 10” cast iron skillet, add olive oil and swirl to coat sides and bottom. Once oven is preheated, place it in the oven for 10 minutes.
While skillet is heating, Roughly chop 1-2 cups of green beans and 1 tbs of cilantro.
After 10 minutes, remove skillet from oven and crack each egg into the skillet
Season the eggs with Zoës Spice of Life, then drizzle the harissa and ½ cup of the leftover tomato sauce between the eggs.
Place the green beans around the eggs on top of the sauce.
Place in oven and bake for 10-20 minutes depending on how you like your eggs (sunny side up = 10 minutes, well done = 20 minutes).
Once finished, take out of oven and let sit for 5 minutes. Then sprinkle with feta cheese and chopped cilantro.
ZK Potato Salad Cakes
- 3 cups Leftover Zoës Kitchen Potato Salad
- ½ cup bell pepper (green, red, yellow or orange)
- 2 tbs cilantro
- 1 egg
- 1 cup Shredded cheddar cheese
Preheat oven to 400 degrees.
In large bowl, mix together potato salad, chopped bell pepper, chopped cilantro, 1 egg and ¾ cup shredded cheese. Break up any larger pieces of potato as you mix thoroughly.
Line a cookie sheet with parchment paper and oil thoroughly.
Hand form and press together potato cakes (about the size of your fist)
Top with more cheddar cheese and place in the oven for 15-20 minutes until sizzling, brown and crispy.
Place in 400 degree oven for 15-20 minutes until they are sizzling, browned and crispy
Let cool for 5 minutes then serve with Greek tzatziki, yogurt or sour cream.