Have you ever wondered what I do with the remaining portions of raw ingredients that do not show up in a following post? I think solving that dilemma was critical to success when cooking for one – menu planning.  It is easy enough to know that even moderate amounts (like one pound of ground beef) needs to be split into two or three (preferable) portions for different meals. But what about vegetables like bundles of asparagus, half peppers and half onions, half cans of diced tomatoes, etc? Typically I create a weekly menu and shop for the ingredients needed for those meals. I construct the menu so that I can make dishes that use partial amounts to reduce waste, but avoid stagnation in dishes.  Well, this post should…