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Recipes
What to cook during the week ahead, from Post Food editors.

By Becky Krystal

Leftover snacks can be a blessing or a curse. Sure, there's more to eat, but often, the crumbs, slightly stale bits at the bottom of the bag or variable amounts mean you're not necessarily going to enjoy the food in peak form.

I've written about what to do with surplus potato chips, pretzels, cereal and pita chips, whether tucked into a sandwich, used to coat meat or tossed into granola. And my Baked or Air Fryer Bagel Chips are so good they make me want to over-order on purpose from my favorite shops on the burgeoning local scene. (Heck, even a bad bagel can make a great bagel chip.) This week we shared another clever recipe to help you finish off a different breakfast staple.

That treat would be the Yogurt and Granola Loaf Cake from cookbook author and pastry chef Brian Levy. I've worked with Brian in the past on our holiday cookie issue, so when he pitched the idea of a cake that would give extra granola a second life, I was all in. Granola is at its crisp best for only so long, and once it starts to soften or stale, the mix of oats and nuts loses its luster. But that doesn't matter with this recipe, since the granola is ground to a toasty, spiced powder in a food processor, where the rest of the batter is mixed as well. The result: A tender, fragrant cake to pair with your favorite hot beverage.

You probably also know that even vegetables that are on their way out can shine in a soup, which is the kind of meal I'm angling for now that the evenings (and mornings) are decidedly chilly around Washington. So the next time the broccolini I was sure I was going to roast starts to wilt, I'm heading straight to Daniela Galarza's Broccolini Parmesan Soup, in which the cruciferous vegetable gets sauteed, simmered and then blended along with salty, umami-rich cheese. This riff on broccoli cheddar soup also has white beans in the puree for added heft and nutrition.

Yogurt is something else that tends to languish at the bottom of the tub in the fridge, so if you're someone who purchases any of the many nondairy options out there, go ahead and bookmark Pamela Anderson's (yes, that Pamela Anderson) Vegan Swedish Visiting Cake With Grapefruit. (The recipe should work just as well with traditional plain yogurt.) This delightful sweet with a thin, soft crumb crowned with a crispy almond topping comes together in minutes, all stirred by hand. It's simple and satisfying, and everyone here loved it.

While Ellie Krieger's Sheet Pan Cod With Prosciutto and Green Beans is spot-on as written, it would take well to mixing and matching whatever vegetables you have on hand. If considering root vegetables or other firmer produce, such as cauliflower, potatoes or broccoli, give them a head start on the sheet pan before adding the fish. Other firm-fleshed white fish, such as halibut, can stand in for the cod, but whatever you do, keep the elegant prosciutto wrap to encase the fillets. It adds flavor and flair for a simple but elegant one-pan dinner.

For another fancy but uncomplicated weeknight meal, check out Gambas al Ajillo (Shrimp With Garlic), which Aaron Hutcherson shared from "A Couple Cooks: 100 Recipes to Cook Together" by Post contributors Sonja and Alex Overhiser. This Spanish tapa is a fun dish to assemble with someone else in the kitchen and is just as fun to eat, especially as you dip pieces of crusty bread into the delectable sauce of garlic and olive oil flavored with dry sherry and lemon juice.

Aaron and I will be discussing how else you can make your time in the kitchen more enjoyable and efficient in our live weekly chat with readers. Submit your questions now, and then join us in real time when we kick things off Wednesday at noon Eastern.

Until next week, happy cooking.