We’ve all experienced that moment of guilt, staring at the wilting cabbage and carrots in the fridge, contemplating the waste of “perfectly good” vegetables. Instead of feeling guilty about that sad-looking spinach or those overly ripe bananas, you can whip them up into a perfect little meal.
You don’t have to be an experienced chef to try new recipes and flavors while contributing to a more sustainable lifestyle. You’ll just need to think outside the recipe book box and find ways to incorporate fruits, vegetables, and herbs into your daily meals, and this list will serve as inspiration.
Here are some clever, easy-to-follow ideas to help you use up all your produce each week.
1. Whip Up a Thai Curry
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A fragrant Thai curry is a fantastic way to use up a variety of vegetables. Start with a base of coconut milk, curry paste, and your favorite protein, such as tofu, chicken, or shrimp.
Toss in whatever vegetables you have on hand—bell peppers, broccoli, carrots, zucchini, or snap peas. The curry’s rich, spicy sauce makes even the most humble veggies shine. You can serve it over rice or noodles.
2. Make a Frittata
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Got leftover veggies, herbs, or even bits of cheese? Throw them into a frittata. Frittatas are incredibly forgiving and can be customized with whatever you have on hand.
Simply sauté your veggies in an oven-safe skillet until they’re tender, then pour beaten eggs over the top. Add cheese, if you like, and bake until the eggs are set. This dish is perfect for breakfast, lunch, or dinner and can be served hot or at room temperature.
3. Blend into Smoothies
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When fruits start to look a bit too ripe, blend them into smoothies. This saves them from the trash and provides a nutritious and delicious drink. Bananas, berries, spinach, and kale are great additions to any smoothie.
Add some yogurt or almond milk, a spoonful of nut butter, and a dash of honey or maple syrup for sweetness. The combinations are endless, and you can tailor each smoothie to your taste preference.
4. Sauté Cauliflower Curried Rice
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Transform cauliflower into a flavorful, low-carb alternative to traditional rice with a simple curry twist. Grate or pulse cauliflower florets in a food processor until they resemble rice grains.
Sauté with onions, garlic, and your favorite spices like turmeric, cumin, and coriander. You can throw in some peas, carrots, bell peppers, and other veggies you need to clear out for a colorful, nutrient-packed side dish.
5. Make a Buddha Bowl
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Have you heard of the Buddha bowl? It’s a great way to use up a variety of produce in one meal. Start with a base of grains like quinoa, brown rice, or farro.
Add roasted or steamed vegetables, such as sweet potatoes, broccoli, or Brussels sprouts. Top with fresh greens, avocado, and a protein source, and drizzle a flavorful dressing.
6. Blend Up Any Greens Pesto
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Don’t throw away those herb stems or slightly wilting greens. Turn them into a vibrant pesto. Blend together greens like basil, spinach, arugula, or kale with nuts, Parmesan cheese, garlic, and olive oil.
Use it as a sauce for pasta, a topping for grilled meats or veggies, or a spread for sandwiches. Pesto can also be frozen in ice cube trays for future use, preserving fresh flavors long after the growing season ends.
7. Make Green Soup
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Leafy greens like kale, spinach, and Swiss chard can be turned into a creamy, garlicky soup that’s comforting and nutritious. Sauté garlic and onions in olive oil, add chopped greens, and simmer with vegetable broth until tender.
Blend until smooth and season with salt, pepper, and a squeeze of lemon juice. This soup is perfect for a light lunch or as a starter for dinner.
8. Indulge in Classic Ratatouille
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Ratatouille is a classic French dish that’s perfect for using up a variety of vegetables. Traditionally made with eggplant, zucchini, bell peppers, and tomatoes, this dish is slow-cooked with olive oil, garlic, and herbs until tender and flavorful.
Serve it as a side dish, over pasta, or with crusty bread for a delicious, rustic meal. Feel free to add other vegetables you have on hand, such as mushrooms or carrots.
9. Try Zucchini Lasagna
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Are you wondering what to do with all that zucchini? Swap out traditional lasagna noodles for thinly sliced zucchini to create a lighter, veggie-packed version of this comfort food favorite.
Layer zucchini with ricotta cheese, marinara sauce, and mozzarella, just like you would with regular lasagna. Bake until bubbly and golden brown for a delicious, low-carb meal.
10. Pickle Your Vegetables
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Carrots, cucumbers, radishes, and green beans are great pickling candidates. Pickling is a fantastic method for preserving vegetables and adding a tangy crunch to your meals.
Simply slice your vegetables, place them in a jar with vinegar, water, salt, and your choice of spices, and refrigerate for a few days. Experiment with different vegetables and spice combinations to create your perfect pickles.
11. Make Fritters
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If your vegetables are going bad because the kids won’t eat them, sneak them into their tummies via fritters. Grate vegetables like zucchini, carrots, or potatoes, and mix with eggs, flour, and your choice of seasoning.
Fry spoonfuls of the mixture in a hot skillet until golden brown and crispy. Serve with a dollop of sour cream or a squeeze of lemon juice for a tasty snack or side dish.
12. Pan-Fry Potato Pancakes
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Every day can be a pancake day, and leftover potatoes can be transformed into crispy, golden potato pancakes. Grate potatoes and mix them with eggs, flour, and seasonings.
Place them on a skillet and shallow fry. They’re easy to make and can be customized with different herbs and spices to suit your taste.
The same idea can be used with any excess of vegetables from your garden, too. Cauliflower, zucchini, or even carrot pancakes are all delicious ways to use them (similar to fritters).