On Sunday we had a big family dinner with sous vide and then grilled boneless leg of lamb with chimichurri, scalloped potatoes, and asparagus with sauce gribiche. I was so busy that I forgot to take pictures! We had plenty of leftovers so we decided we would shelve our planned red lentil stew and have leftovers for dinner.

The sauce I made was a combination of soy sauce, sesame oil, and rice wine vinegar. As a first course we had matzoh ball soup which was also leftover from Sunday.

Our cross-cultural leftovers dinner was not only delicious but used up extras in our refrigerator and gave John and me a well-earned night off!