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

Ingredients: Microwaveable veal patty, spinach, butter, plain Greek yogurt (Chobani all the way for me), turmeric, and cayenne pepper.

Construction: Microwave the patty while wilting the spinach in the butter. Place spinach on top of patty, dollop of yogurt on the spinach, sprinkle with turmeric and cayenne pepper.

Course 3-A: Back-up BLT (Extra Bacon)

Ingredients: Two slices of wheat bread, six pieces of thick-cut bacon, tomato, spinach, Mayo, and black pepper.

Construction: Fry bacon in large frying pan on one side until slightly crispy, flip bacon, place spinach on bacon to let juices wilt bacon. Toast bread and add Mayo to both sides. Layer cooked bacon on sandwich and cover with spinach and tomatoes. Season with pepper. (For a breakfast twist, add fried egg.)