On a week-to-week basis, Thursday night dinner tends to be one of my favorite meals. It's my "TBD day," which separates my meticulously meal-planned start to the week from my more laissez-faire weekend dining.
It's also an opportunity to use whatever leftover ingredients remain — a half-full box of pasta, any peeled and shredded carrots on their way out, a random sprig of rosemary, a hunk of fontina — in unique ways that honestly tend to turn out pretty well.
