What Do I Do With All These Veggies?

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Have you ever found yourself with a stash of unused veggies in your fridge and wondered what to do with such an assortment? Well, I certainly have. Since I cook mostly for two on a daily basis, I find that there are portions of this and that left in my veggie drawer that I just don’t want to waste. So, what do I do with all those veggies?

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White Bean and Kale Minestrone

I have several go-to options. The first is to make soup. It is a simple thing to do with most anything you have in your fridge and pantry. I also love to add beans or some other protein as well as a fun garnish or topping for the soup to make it more interesting. If I have made enough, I will freeze it in 4 cup containers so that we have it handy whenever we get a soup craving. Especially if I’m feeling under the weather, the first thing I want is a cup of steaming hot soup! What is better than homemade soup easily popped out of the freezer and warmed up and on the table in minutes?

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Citrus Scented Israeli Couscous with Caramelized Fennel

Another option I like to make is a mixture of grains and/or legumes and veggies. You can do that with quite an assortment of vegetables pairing it with a selection from a long list of grains such as quinoa, couscous, lentils, farro, rice, etc. Depending on what veggies you have, you can style the dish Mediterranean by adding in some kalamata olives and feta cheese or Italian by adding some prosciutto, parsley and toasted pine nuts. If you want to make it Southwestern, you can add in some black beans, avocado and pepitas or Asian by adding in some water chestnuts, soy sauce and toasted almonds. If I’m adding cheese or nuts, I often serve the dish at room temperature. With a little chopping, sautéing and mixing, you have a meal in a matter of minutes. I finish the dish with many combinations such as olive oil, citrus juices, vinegars, soy or other sauces. The choices are endless and open to your own creativity! 

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Vegetable-Farfalle Cheese Bake

If I want something heated and creamy or more fortifying, I make a veggie  pasta bake. It is simple done in steps. Saute your vegetables, cook some pasta al dente, make a sauce and mix them all together. Pour into a casserole, top with a bread crumb mixture and/or cheese and bake. This can also be done as a veggie pasta dish without baking or making a sauce by just drizzling the mixture with some olive oil and seasonings. You can add fresh citrus juice, soup stock or other enhancements to flavor your pasta dish. I always save some of my pasta cooking water to add moisture to the dish as well. Then top with fresh herbs and grated cheese.

I keep some of these items in my pantry at all times so I can just pull from what I have on hand and throw a meal together at a moments notice. Use your imagination. You can combine all types of vegetables that you wouldn’t have thought to put together and they will taste wonderful! It’s fun to see what new concoctions you can make with fresh vegetables by just adding a little of this or that to create your own masterpiece! 

(Check my recipe index or Talley Farms link for recipes of the photos on this post)

 

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2 opinions on “What Do I Do With All These Veggies?”

  1. Loved the Suggestions
    I am always bad about wasting vegetables.

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    1. Glad you liked them Deborah. You’ll have to let me know what combinations you come up with!

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