I see many express concerns about cooking for one and it's been a bit....how can I make meals that are slightly different than the night before....without wasting food. This evening I used one of the Lobster claws from last evening, reheated in Joule, bought some local large leaf spinach and softened it in some orange rind and olive oil. Then softened a shallot and some garlic and added the poached ricotta gnochii (still lots of that left over) and gave it some color and added a touch of the shellfish broth from the night before, then added the claw meat at the last minute (sliced). Combined the leftover celery root/sunchoke puree with some of shellfish stock/sauce and served it all over the bed of the spinach. The citrus really set it apart from last night. Perhaps not drastically different, but still good.
