Lately I’ve been participating in one of my favorite pastimes: Leftover Cooking.

In college I became somewhat of a master at the art of rummaging through the fridge and trying to make a meal out of whatever was available. Some of my finest work occurred when I was working at Bob Evans in St. Charles, MO., where biscuits were the name of the game.

At the end of each day we would be left with enough biscuits to feed a small army and in my penniless position, this was as good as winning the lottery three times a week.

With said biscuits, I devised all sorts of carb-laden combinations, using spices, sauces, and sundry other ingredients to whip-up a variety of (usually) tasty creations.

Although I’m not relegated to the position of biscuit baker any longer, I still enjoy putting those loitering leftovers to good use whenever possible. Over the last few weeks I’ve concocted a number of delicious delicacies that I would like to share with you, the devoted reader, so that more people might enjoy my tasty creations.

Course 1: Surplus Salad

Ingredients: Mixed greens, diced carrots, sliced red onion, leftover green peas (cooked then refrigerated), diced manzanilla olives, parmesan cheese and leftover curry dip.

Construction: This one is pretty easy. Put the carrots, onions, peas, olives and cheese on top of the mixed greens. Add desired amount of curry dressing.

Course 2: Sandwich-sans-sourdough