Two Delicious Thanksgiving Leftover Recipes

By Libbie Summers
Assisted by David Dempsey

Two of my go to Thanksgiving Leftover recipes that check all the boxes. Delicious. Quick. Chic. Boom! 
Leftover Stuffing Recipes, What to do with Leftover Thanksgivng Stuffing, Thanksgiving Dressing, Thanksgiving Remix, Libbie Summers Recipes, Leftovers

Stuffing Nest Baked Eggs
(stuffing, egg + gravy)
Serves 3 

What you need:
Leftover dressing
1 teaspoon oil
3 large eggs
Coarsely ground black pepper
Leftover Gravy, heated (optional)

What to do:
1.Preheat oven to 350 degrees F.
2. Using a large ring mold or anything about 5-inches in diameter, cut out 3 rounds of stuffing. Using a smaller ring mold, cut out another round in the center of each larger round. Save smaller rounds for another use.
3. Over medium heat, add oil to a cast-iron or other oven safe skillet. Add rounds of stuffing to skillet and cook until just heated through on the bottom.
4. Break an egg into the hole of each stuffing round and sprinkle with pepper.
5. Place skillet in oven and cook eggs until desired doneness (about 8-12 minutes).

To Serve: Remove Stuffing Nest Baked Eggs to plates and spoon gravy over if desired. Or serve from the skillet.

Recipe and styling @libbiesummers
Photography  @daviddempsey

 

Turkey Sandwich, Claude Monet, Brie, Thanksgiving Leftovers, Raspberry and Cranberry Jam, Thanksgiving, The best Turkey Sandwich, The best sandwich EVER, Libbie Summers Recipes

Monet’s Favorite Sandwich
(warm roasted turkey, brie + raspberry and cranberry preserves on baguette)
Serves 4

What you need:
¼ cup cranberry sauce
¼ cup raspberry preserves
1 baguette, sliced in half lengthwise
12 ounces roasted turkey, sliced or torn into large pieces
4 ounces brie, cut into chunks
chopped parsley, optional

What to do:
1. Preheat oven to broil.
2. In a small bowl, stir together the cranberry sauce and raspberry preserves. Set aside.
3. Place the bottom half of the bread on a baking sheet (cut side up). Spread preserve mixture over the bread. Top with turkey. Top turkey with chunks of brie.
4. Broil just until the brie has melted (about 3-5 minutes).

To Serve: Garnish warm sandwich with parsley. Place top half of the bread on the sandwich (or eat open face) and cut into four equal pieces. Serve warm.

Recipe and styling @libbiesummers
Photography @chiachong

 

Watch how fast these two recipes are made HERE when Cyreia Sandlin and WTOC Morning Break came over to my house to cook with me! 

Nantucket Salad

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Social

If I were to take everything I love about Nantucket and put it in a bowl it would taste just like this.

Lobster Salad, Libbie Summers, A food-inspired life, Lobster Recipes, Maine Lobster,

Nantucket Salad
(lobster, grilled corn, new potatoes, lettuce, radish + lemon vinaigrette)
serves 4

What you need:
3 lemons, 1 quartered and 2 halved
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
Flake sea salt
Freshly ground black pepper
1 pound new potatoes, boiled until al dente, chilled and quartered
4 ears corn, grilled or boiled and kernels removed from the cob.
4 radish, thinly sliced
2 pounds lobster, cooked and shelled (I purchase my lobster from Beals in Southwest Harbor Maine)
6 cups of salad greens (I used a mix of butter lettuce and arugula)

What to do:
1. Make dressing: In a small bowl, whisk together juice from 3 lemons, mustard and olive oil. Salt and pepper to taste. Set aside.
2. Make salad: In a large mixing bowl, add the potatoes, corn, radish, lobster and greens. Whisk the dressing again and pour over the salad. Gently toss to coat. Serve with lemon wedges.
Maine Lobster, Lobster Salad, Libbie Summers, Lobster Recipes, Lobster Week, A food-inspired life,

Lamb and Feta Burgers with Sweet Pea Mint Sauce

By Libbie Summers
Photography by Chia Chong
Wine Pairing by @grapefriend

A burger that celebrates Spring!
Lamb Recipes, Spring Recipes, Burger Recipes, Libbie Summers, A food-inspired life, Libbie Summers Recipes, Lamb, Summer Burgers,
Lamb and Feta Burgers (sweet pea mint sauce)
serves 4

What you need:
1 pound ground lamb
4 ounces feta cheese, crumbled
½ teaspoon cumin
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
4 Sandwich buns, split
Sweet Pea and Mint Sauce (recipe to follow)
2 tomatoes sliced

What to do:
Heat grill to medium high heat.

In a large mixing bowl use your hands to mix together the lamb, feta, cumin, parsley, salt and pepper. Form mixture into 4 equal size patties and allow to rest while grill is heating up. Brush grill with the vegetable oil and grill burgers 4 to 5 minutes per side. Remove from heat and allow to rest while making the Sweet Pea and Mint Sauce.

To Assemble. Place one burger on each bun and top with a dollop of Sweet Pea and Mint Sauce and top with tomato slices. Serve immediately.

Sweet Pea and Mint Sauce
makes about 1 cup

What you need:
1 cup sugar snap peas, shelled and blanched
1 tablespoon chopped mint leaves
2 tablespoons vegetable oil
salt and pepper

What to do:
Add the peas and mint to the bowl of a food processor or blender and pulse until just smooth. With the motor running, add the vegetable oil until combined. Salt and pepper to taste. Serve with Lamb and Feta Burgers.
Burger Recipes, Lamb Recipes, Libbie Summers, A food-inspired life, Grilling Recipes, Grilling Burgers, Sweet Peas,

Wine Pairing:  You’ve gotta go red with the lamb, but nothing too, too huge. In a Bordeaux, the predominant grapes are Cabernet and Merlot. The bigger and bolder tannins in Cabernet are balanced out with the softer, lusher Merlot. Think Tom Brady’s brawn with Gisele’s curves. So any Cab-Merlot blend (Bordeaux or not) will be great. Some Cabs even have a little minty, menthol element which will be perfect with the peas.

 

Spring Lamb Salad with Fennel Mint Dressing

Recipe: Brenda Anderson
Photography: Chia Chong
Styling: @LibbieSummers
Wine Pairing: @Grapefriend

The promise of spring found on a plate. 
Spring Salads, Lamb Salads, Lamb Recipes, Libbie Summers, A food-inspired life,

Lamb and Fennel Mint Salad
serves 4 

What you need:
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 teaspoon anise seed
Juice of one lime
1 rack of lamb
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 cups mixed greens, washed thoroughly
Fennel Mint Salad Dressing (recipe to follow)

What to do:
In large sauté pan heat olive oil over medium heat. Add fennel, lime juice and anise seed, brown slightly, leaving fennel crisp. Remove from pan and set aside.

Allow lamb rack to come to room temperature and rub with cracked pepper, coarse salt and garlic powder. Cook rack of lamb in the same pan fennel was prepared in over medium high heat. Cook until medium rare (about 6-7 minutes) turning once halfway through the cooking time. Set aside. Let rest for 10 minutes. When cool enough to handle, cut the meat away from bone and slice into 1/2-inch medallions.

To assemble the salad, divide salad green among 4 plates and top with equal parts of the fennel. Top with lamb medallions and drizzle Fennel Mint Salad Dressing over to taste. Serve immediately.

Wine Pairing:
You need something with enough body to match the pan seared lamb, but you’ve also got all that great anise spice in the fennel. A Spanish rosado will go with this like a champ: these rosés tend to be darker in color, and full of juicy red berry flavors. As a bonus, they’re the big bargains of the rosé world (most are around 10-15 bucks). I love the ones made from Garnacha grapes, but I like the Tempranillo-based ones too. Plus it’s spring so why not start popping some pink?
Spring Salads, Edible Flowers, Lamb Recipes, Libbie Summers, Chia Chong, Brenda Anderson, Fennel Dressing

Mushroom Soup with Matcha Cream (aka gnome soup)

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Photography

A delicious mushroom soup gnomes and humans will love…trolls not so much. 
Soup Recipes, Mushroom Recipes, Libbie Summers Recipes, A food-inspired life, Soups
What you need:
2 tablespoons olive oil plus more for drizzling
1 onion, diced
4 garlic cloves, minced
2 pounds baby bella mushrooms, sliced (sauté a few and set aside for garnish)
2 tablespoons chopped parsley plus more for garnish
Flake sea salt or kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
5 cups vegetable stock
1 cup milk or cream

Matcha Cream: (optional garnish)
1 tablespoon matcha powder
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

What to do:
In a large sauce pan or dutch oven over medium-high heat, add 2 tablespoons olive oil, onions and garlic. Add mushrooms and parsley, season liberally with salt and pepper, and cook, stirring frequently, until mushrooms are well-browned.

Add soy sauce and cook, scraping up browned bits from the bottom of the pan. Stir in stock and cook until mushrooms are tender.

Using an immersion blender or working in batches in a regular blender, blend the mixture until smooth. Return to pan and stir in milk. Salt and pepper to taste. Bring to a simmer.

In a small bowl, stir together Matcha Cream ingredients.

To Serve: Ladle into bowls, drizzle with olive oil and garnish with chopped parsley, reserved sautéd mushrooms and a dollop of Matcha Cream.
Soup Recipes, Mushroom Recipes, Gnome Soup, Libbie Summers Recipes, Winter Soups, Fall Soups

 

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