Fall Dinner and Lunch Leftover Transformation

Enjoy two visual recipes for a fall dinner recipe that easily becomes a tasty lunch the following day: Roasted root vegetable and sausage bowl, with leftovers becoming a wrap.

Dinner: Roasted Vegetable and Sausage Bowl

Visual Recipe of Roasted Root Vegetable Bowl

  1. Dice some root vegetables (small), toss in olive oil, salt, and pepper, and roast until soft and starting to get caramelized on the edges. For two people, I used: one rutabega, one half small acorn squash, two parsnips, and one beet. Forty-five minutes at 375 degrees F worked for me.
  2. In a saute pan, saute half or one whole onion, adding a sausage ( and white beans when the onion’s soft and cooking till the sausage is browned. Transfer to a serving dish and deglaze the pan with red wine. Add olive oil and honey, plus some salt and herbs if you like.
  3. Combine everything and serve with salad on the side. I also braised some beet greens in wine and honey.

Leftover Lunch Transformation: Roasted Vegetable Wrap

Visual recipe for roasted root veggie wrap

I’m roughly following my 7-S Super Wrap Equation:

  • Substrate: whole wheat wrap or tortilla
  • Substance: leftover roasted veggie bowl
  • Stuffing: leftover salad (or lettuce, carrots, apple, and walnuts if you don’t have leftover salad) and alfalfa sprouts
  • Spicy / Spread: honey mustard
  • Sweet: cranberry sauce
  • Salty: jack cheese

Wrap in foil and you’re good to go! Pro tip: put a mark showing the top of the wrap so you know which end to eat from!


About Tracy Durnell

Seattle-area graphic designer and SFF writer inspired by the Pacific Northwest, crafting a sustainable and intentional life.

One thought on “Fall Dinner and Lunch Leftover Transformation

  1. This is the first visual recipe post – what would help make it easier to understand and follow? Do you like the visual recipe format, or do you prefer plain text instructions? Thanks for your feedback!

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