{"id":127565,"date":"2024-02-18T07:16:00","date_gmt":"2024-02-18T12:16:00","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=127565"},"modified":"2024-02-18T07:16:00","modified_gmt":"2024-02-18T12:16:00","slug":"salvage-sunday-feb-18th-2024-recipes-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=127565","title":{"rendered":"SALVAGE SUNDAY (FEB. 18TH, 2024) | Recipes By Joe Scrizzi"},"content":{"rendered":"

Recipes By Joe Scrizzi<\/strong><\/p>\n

Today was a mish-mosh of items as I was prepping soup stock veggies earlier in the week and left a plate of items uncovered in the fridge expecting to get back to it the following day. A few days have passed and here we are at Sunday morning yes, I could just freeze the rest of these items and use for stock in the future, however I have half of a rotisserie chicken and a couple of hard-boiled eggs, an overripe avocado and half of a tomato and onion.<\/p>\n

Did a quick chop on the celery, carrots, onion, separated and set aside. Minced the chicken, separated, set aside. Scored eggs, chopped. Add 2 eggs, little bit of onion, celery and even some carrots (for color) to bowl with chicken, 3 T of mayo, salt & pepper to taste. Chicken Salad for dinner, over sliced tomato, and avocado on the side.<\/p>\n