quinoa-sweet-potato-kale

4 Ways to Transform Your Leftovers Shopping List from September 2012

This list contains the ingredients you’ll need to prepare the 4 Ways to Transform Your Leftovers recipes in this issue of Real Simple.

Roasted Chicken and Vegetables With Maple Mustard Sauce

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    Chickens, 2 3 1/2- to 4-pound

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    Carrots, 2 pounds

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    Celery, 8 stalks

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    Fresh flat-leaf parsley, 1/4 cup leaves

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    Fresh thyme, 6 sprigs

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    New potatoes, 1 1/2 pounds (about 15)

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    Onions, 2

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    Pure maple syrup, 1/4 cup

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    Dijon mustard, 1/4 cup

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    Olive oil, 4 tablespoons

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    Kosher salt and black pepper

Roasted Vegetable Soup With Chicken Melts

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    Baby arugula, 1 cup

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    Fresh dill, 1 tablespoon chopped

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    Red onion, 1/4 small

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    Orange juice, 1/2 cup

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    Cheddar, 6 ounces

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    Country bread, 6 slices

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    Low-sodium chicken broth, 5 to 6 cups

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    Maple-mustard sauce, 1/4 cup

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    Kosher salt and black pepper

Slow-Cooker Black Bean and Zucchini Chili

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    Ground beef, 1 1/2 pounds

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    Zucchini, 3 medium (about 1 pound)

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    Avocado, for serving

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    Garlic, 2 cloves

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    Cilantro, for serving

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    Onions, 2 medium

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    Tomato paste, 1/4 cup

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    Sour cream, for serving

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    Black beans, 2 15.5-ounce cans

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    Diced fire-roasted tomatoes, 1 28-ounce can

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    Chili powder, 1 tablespoon

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    Dried oregano, 1 teaspoon

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    Kosher salt and black pepper

Chili-Stuffed Peppers With Cabbage Slaw

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    Bell peppers, 6 small

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    Green cabbage, 1/4 small head

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    Scallions, 4

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    Limes, 2

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    Pepper Jack, 2 cups grated (about 8 ounces)

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    Sugar, 1 teaspoon

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    Canola oil, 1 tablespoon

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    Kosher salt and black pepper

Brown Sugar–Glazed Salmon With Green Beans and Shallots

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    Skinless salmon fillet, 8 6-ounce pieces

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    Green beans, 1 1/2 pounds

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    Garlic, 4 cloves

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    Shallots, 2

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    Lemons, for serving

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    Long-grain white rice, 2 cups

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    Light brown sugar, 1/2 cup

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    Olive oil, 2 tablespoons plus 1 teaspoon

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    Balsamic vinegar, 2 teaspoons

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    Kosher salt and black pepper

Salmon Fried Rice With Cabbage and Chilies

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    Cooked salmon, 4 6-ounce pieces

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    Napa cabbage, 1 small head

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    Red jalapeño or serrano pepper, 1

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    Fresh ginger, 1 2-inch piece

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    Cilantro leaves, for serving

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    Frozen peas, 1 1/2 cups

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    Canola oil, 1 tablespoon

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    Rice vinegar, 3 tablespoons

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    Kosher salt

Quinoa With Sweet Potatoes, Kale, and Pesto

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    Kale, 2 bunches (1 1/4 pounds)

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    Sweet potatoes, 3 small

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    Red onion, 1 medium

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    Pesto, for serving

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    Quinoa, 2 cups

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    Walnuts, for serving

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    Olive oil, 1/2 cup

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    Kosher salt and black pepper

Crispy Quinoa and Bean Patties

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    Mixed greens, 6 cups (about 4 ounces)

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    Cherry tomatoes, 1 pint

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    Parmesan, 3/4 cup grated (about 2 ounces)

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    Large eggs, 2

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    Cooked quinoa, 3 cups

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    Kidney beans, 1 15.5-ounce can

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    Olive oil, 3 tablespoons, plus more if necessary

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    Red wine vinegar, 1 tablespoon

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    Kosher salt and black pepper