Leftover lamb shoulder chop with Romesco sauce, bulgar with lemon and black olives, smothered okra with corn and diced tomatoes.
Preparation time: 5 minutes
We do love our leftovers, although this does sound like an add combo at first blush--a sort of Mediterranean-Caribbean fusion. In fact, it all went down quite nicely. The okra, of course, is from the garden. The season will soon be over for them, but we couldn't have asked for more from our sturdy band of okra plants. We've stewed them, curried them and pickled them and still they keep coming. What a great vegetable.