Add Extras To The Grill
by Kimberley Thompson, Tastemaker in Residence
I always add extra meat to the grill. I mean, you have it started anyway, let it work for you.
- Cold steak means taco salad or sandwiches the next day.
- Grilled cold salmon makes the best flakes for patties or terrines.
- Extra chicken becomes the no fuss base for cold noodle salad with peanut/hoisin dressing.
- And do not forget to do extra veggies on the grill. Roasted peppers and asparagus make a wonderful strata.