Peel and slice cucumbers, place in a bowl and salt. Blend together Greek yogurt and dill pickle juice to taste. Add additional dill seasoning if you like. Stir into the cucumbers and serve. Sprinkle chopped cilantro or dill on top.
Make stock with chicken or beef, using the bones and meat: I add celery leaves, garlic cloves, onion, a carrot or two and one jalapeno pepper. Cover with water, add salt and simmer all day, adding more water as needed.
Cool down and refrigerate overnight. The next morning, skim off fat, remove meat and vegetables and you have the stock.
Peel and chop vegetables as desired: Carrots, onions, a mild pepper- green or red, celery, potatoes. Simmer until vegetables are tender. Salt as needed.
Wash and chop celery in medium chunks, like you'd see in a Chinese stir fry dish. Heat 1 or 2 tablespoons oil in a frying pan. Add chopped garlic, 2 or 3 cloves, or garlic powder. Add celery and stir. Add a few splashes of soy sauce. Stir fry until celery is tender. Serve with rice.
Cut up potatoes, carrots, red and green peppers, and onions. Peel a few garlic cloves. Toss them all in a baking pan with 1/4 cup oil. Sprinkle liberally with salt. Bake at high heat, about 400 degrees, stirring occasionally, until the potatoes and carrots are tender.
Below are leftover roast vegetables sauteed with leftover cooked rice, to make a brand new dinner. Another use for leftover vegetables is to chop fine and add to an omelet.