Friday night I shared a delicious family-style dinner at Champa Thai with my girlfriends. My pick was coconut curry scallops with potatoes and peanuts, and when there was a little leftover, I got to take it home.

If you are in love with leftovers like me, you know it’s not always an easy relationship. Oftentimes, leftovers are small in size and unbalanced in content. My leftovers from Friday, for example, had a disproportionately low amount of scallops and potatoes and a disproportionately high amount of creamy coconut curry sauce. But like anything else I’m in love with, I accept my leftovers unconditionally, flaws and all. It just required a little creativity – a sauted red pepper and frozen peas – to help that to-go container of mostly sauce rise to its potential. The end product was hearty, full of flavor, and just another reminder that even the smallest, most lopsided leftovers deserve to be loved.

This week is busy, so leftovers are prominently featured in the supper plan.