Two Tablespoons of Butter Convert Leftover Bits of "This and That" into Gourmet-Worthy Dinner

Herb Butter: 

Sauted onions, garlic, and celery with dried basil and diced parsley 

If you've been following our February is National Potluck Month posts you may be thinking, "I've seen this dish before.  Actually, I saw it yesterday."  

Well, you'd be right. You can scroll down to the previous post to find the simple recipe.This was not the story I planned to tell today, but I discovered with delight that making the herb butter yesterday enabled me to get dinner on the table today in ten minutes. 

We'd had a larger lunch than normal and so I thought we might just skip supper. But then we both got a bit peckish. I started rummaging about in the fridge and bumped into two small zucchini.  I could saute them in some of the herb butter. So I sliced them and tossed them into a skillet with the butter and cooked over medium heat for a few minutes and then lowered the heat and put on the lid. Needed more than just the zucchini, so I pulled out the last little bit of ham.  I had thought I'd chop and make it into a sandwich spread. Instead, I sliced it thinly and tossed it into the zucchini.  One more look in the fridge uncovered the last bits of asparagus -- maybe ten thin spears that had been "just too much" for dinner two nights ago. So into the skillet they went, too. 

The entire dish cooked in less than ten minutes. With some bread and a bit of cole slaw made for the sack of cabbage and bottled dressing, we had a fine meal. 

But we didn't eat it all. There is enough left to be combined with a couple of eggs to make a free-form omelet for lunch tomorrow. 

All made possible with a bit of herb butter that had just the right flavors to unite and elevate the simple leftovers into a delightful dinner. 

I don't know what is more Potluck Paradise Perfect than that!