Thanksgiving Leftover Ideas from Chef Tina Bourbeau

Leftovers are a conundrum for me. I’m not a fan, but I hate to waste food. If there were ever an opportunity to enjoy leftovers though, Thanksgiving is it. It’s a great opportunity to double-utilize some really beautiful food.

Thanksgiving sides

Got leftovers? Chef Tina has some great ideas on what to recreate with them!

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Chef Tina’s Spring Fish Soup

Fish Stew

Make Chef Tina's Spring Fish Soup at Home

I love to make fish soups and like with most things I cook, I try to let the ingredients dictate what I will be cooking. Recently, our fish department had some gorgeous red snapper so I went for it. I decided to combine my love for spice and Lebanese and Arabic cuisine to make up a fish soup.

Though this cuisine usually uses yogurt, I decide to use crème fraiche since yogurt is tricky and can easily curdle. Crème fraiche provides the tang and acid of the yogurt, with none of the complexity of dealing with the delicate cooking.

The beautiful thing about soup in general is that it is all about love- truly you can judge a good cook by their ability to make a soup (and a salad but that’s a different post!). Take the same care with soup as you would with anything you are cooking (ingredients, seasoning, doneness, viscosity, depth, etc.). Soups are generally NOT a quick thing to cook (be suspicious of soup recipes that equate quick with good), but the payout is generous, and usually worth at least two meals, depending on how many people you are feeding.

This recipe should feed about 6-8….

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Thanksgiving Confessions of a FreshDirect Chef

Thanksgiving sides

Chef Tina embraced the challenge of creating this year's offerings of Thanksgiving Sides. Don't they look good?

Thanksgiving Dinner can take so much time to prepare. As a chef, I end up experimenting a lot: adding on, doing more, trying X to get it just right.

Luckily, I’ve already cooked Thanksgiving dinner here at FreshDirect. I created our Thanksgiving offerings around a few different ideals: tradition (different for everyone, yes, but there are definite common threads), desire (what do I crave with my bird) and overall mass appeal (you’d be surprised by how many people love Brussels sprouts). I know I will never be able to please everybody. (But I try my best!)

It made sense for me to offer two stuffings: one vegetarian, one not. Our vegetable offering runs the gambit from lightly steamed to covered in yum: maple, butter AND marshmallow. The potato offerings are pretty straightforward. I’ve learned not to mess with the mash. And then there are the wild cards like peas with pesto butter and baked macaroni with gruyere cheese. My instincts wouldn’t naturally lead me to the latter two when I think of turkey or Thanksgiving, but both are delicious and we sell zillions so we must be doing something right.

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Easy Weekday Meal Ideas from Chef Tina Bourbeau

Fruit and Yogurt

Easy weekday meals for a family can be made by adding protein to just one of our 4-minute meals.

I have three requirements when I make dinner for myself at the end of a busy day (already spent in the kitchen!). 1) Preparations must be fast 2) It should be pretty healthy 3) Ingredients must be great.

It’s the last requirement which really allows me to keep things simple. If you have great ingredients, less is more. And I don’t like leftovers but also hate wasting food, so rarely do I over-produce, which allows me to keep portions manageable.

Normally I’ll make a salad or some mixed grain and greens and then top up with a cooked protein – which I cook à la minute. So where most of the components are a quick mix, a chop or a stir, the only real cooking is a simple hunk of protein. From my recently launched line of vegetarian meals, I frequently use their components within them in broader and newly combined ways, particularly the grains. Let me explain….

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