Mimosas are the quintessential brunch tipple. It's just a bit of orange juice perking up some bubbly wine, not too sweet, not too bracing—a gentle awakening of the palate for a lazy Saturday or Sunday morning. But the problem with serving mimosas at brunch are that you often end up with leftovers. Either you’ve batched more than your guests consume, or you’ve set up the bubbles and juice for self-service and at the end of your brunch you have just enough juice and wine leftover that to dump would feel wasteful.
If you're making pasta salad or a shrimp Caesar, don't just make enough dressing for one meal. Double or triple the batch, and keep the remaining dressing in the fridge for another meal in the coming days--you could serve it with steamed broccoli on a baked potato. The same is true for pasta. Make twice as much as you need, and then save the leftovers in the fridge for pasta salads in the week ahead.
Try this Kitchen Shortcut with Shrimp Caesar Salad.