I've been doing a lot of veggie side dishes that are good as cold leftovers lately. One of my favorites is spinach with garlic, feta and pine nuts (and occasionally I soak some golden raisins in water for about an hour and add those).
I just quickly blanch the spinach then use a potato ricer to squeeze out a majority of the water from it, loosely chop it, then saute it with a healthy amount of olive oil and garlic, this is where I add my seasoning. Take it off, put it in a storage container, toast some pine nuts and then finish it with a small amount of sherry or champagne vinegar (like a teaspoon), then let it cool. After its cooled I add a generous amount of feta. It's delicious as a cold "salad" or leftovers.
I've also been cooking a ton of broccoli lately, generally in the fond after sauteing some chicken breast or the like. I just saute the broccoli for about 2 minutes after adding my seasoning then add chicken stock, crank the heat to medium high, cover and let steam for about 7-8 minutes. I'll remove it from the liquid and put in a container then add more stock to the pan (if necessary), and add about 2 tablespoons of apple cider vinegar, 1 tablespoon of soy sauce, 1 tablespoon-ish of chopped fresh ginger, 1 teaspoon of dijon mustard, and about 3 tablespoons of prepared horseradish, combine and let reduce to just before its at the point where it "stays" on the back of a spoon. Then I add about 3-4 cloves of garlic, finely chopped and finish the last 30-45 seconds and add to the broccoli.
