Sweet potato ravioli

A great way to use up leftover sweet potatoes.  You can freeze the baked sweet potatoes (especially if they're leftovers), the made-up filling or the made-up ravioli.  I use wonton skins because I don't want to fool around with rolling pasta dough for ravioli, but you can make your own pasta if you want.  You can also choose to oven-fry these for a crunchy finish or boil them, if you feel more confident that your ravioli are sealed well. 

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Fresh salsas

A great way to spice up a plain ol' baked chicken breast, sauteed pork chop or grilled burger.  You can make these on the weekend, and serve them all week as a finishing sauce for simple, quick dishes or just as a "filler" side dish.  And look! it's another way to use zucchini! 

Patience and attention to detail will be rewarded here...a very fine dice makes the difference between a sauce and a coarse salad.  Sharp knives are a help, too.

Blanching the onion takes a bit of the bite out of the salsa, but feel free to leave them unblanched if you like a rawer flavor.  You can also choose how hot to make your salsas...if you like a hotter mix, use serranos or jalapenos, but if you want a milder dish, use poblanos or cubanelles.

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Zucchini Tomato Frittata

I betcha you haven't thought about freezing eggs before.  They're so easy, why bother...right?  Because they do expire, and they do run out, and if you want something more than plain ol' fried, you need to have other stuff on hand. 

In other words, it saves a trip to the grocery store on those days when you decide to get dressed at 9am and don't have a chance to do it until noon (that was my first day home alone with two kids under 2, about a week after the birth of Boy-o #2) or during weeks where you try for 3 days straight to put more toilet paper in the downstairs bathroom and just can't manage to do it (that was last week).  If you don't have days and weeks like this, congratulations, here's your trophy, now scram.

A frittata is started on the stovetop and finished in the oven.  I do it under the broiler as my pans are broiler-proof.  If yours aren't because they're non-stick pans, you can bake the frittata at 400F for about 10 minutes to finish it.  If only the handle is not broiler-proof, you can wrap the plastic handle in foil and still put it under the broiler.

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