Don’t you love leftovers? I think the pleasure of having containers of favorites waiting in the refrigerator may be one reason I indulge in high-yielding recipes whenever I have the chance. Say, for our annual boat parade party on Labor Day weekend. Or for this warm, late-spring afternoon when we welcomed Julia, Daniel (did he take this picture?), Jim and Mike to Gloucester for an outdoor lunch. I can see some reliable standbys on the plate here -- a roasted bird done in the Weber grill, some homemade pickles, Jay’s bread and three salads: a standard green, Itch and beet tzatziki. I could probably make the Middle Eastern grain salad Itch blindfolded at this point, I just couldn’t make a small amount. Sauté three medium chopped onions (and sometimes a chopped garlic clove) in 3/4 cup olive oil until tender. Add a 28oz can of crushed tomatoes and a healthy tablespoon of Turkish hot pepper paste. After 10 minutes, remove from heat and stir in the juice of one lemon, salt to taste, two cups of fine bulghur. Cover and let sit off heat for 45 minutes. Then fully mix in a chopped-up combo of one bunch of scallions (white and green parts both), one bunch of parsley, one green pepper. Serve at room temperature. Makes a ton. And, fortunately, even better the next day.
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