Your New Year’s resolution included eating more vegetables. This is a great goal that I have supported all year. However, there are some learning curves. This is something we all have experienced. We bought a bunch of vegetables in a big shopping cart at the beginning of the week, and half of them ended up in the fridge by Friday. It’s almost the same thing as throwing away your money. I decided to compile a list of easy ways to reuse leftover vegetables that anyone could do with minimal planning. Let’s cut food waste, save money and enjoy delicious food! Sound good?
This list is a must-have so that the next time you look in your fridge, you have a quick reference to this list.
Here are some ways to make the most of your vegetable leftovers before they go bad.
STIR FRY
Excellent for: Bell peppers, onions and carrots, squashes, mushrooms, eggplants, cabbages, spinach, tomatoes, and peas
Stir fries are my favorite easy meal. They’re quick, and you can add any meat or vegetable. And they’re always different. You can add different vegetables to your stir fry and change the sauce each time. You can use a simple soy-based stir-fry sauce.
PIZZA
Great for: spinach, kale, broccoli, tomatoes, mushrooms, bell peppers, onions, eggplant, zucchini
Before I became a blogger, one of my jobs was to work at Whole Foods’ pizza counter. When I say that we made pizzas from everything, I mean it. Every ingredient that we could find in our kitchen was used in one of our “specialty” pizzas. We also discovered some incredible flavor combinations. When Friday arrives, go through your fridge and find any leftover veggies, cheese, or meats from the week. Then, make a pizza. You can make pizza night even quicker and easier using the following recipe.
PASTA SALAD
Excellent for: yellow squash and zucchini, onions, spinach, and kale. Mushrooms, tomatoes, bell peppers. Broccoli, cucumber. Peas. Radishes. cauliflower
Make some pasta and chop the vegetables. Add some cheese to taste. Finally, drizzle with your favorite dressing. DONE. Pasta salad is so easy and versatile. You can make this dish even more versatile by changing the dressing. You can use any bottled dressing. However, it is possible to make your balsamic vinegar or lemony garlic vinegar.
FRITTATAS, OMELETS, AND SCRAMBLES
Excellent for tomatoes, onions and, yellow squash, spinach. Kale, mushrooms. Asparagus, bell pepper, broccoli, and avocado
Vegetables and eggs are best friends. I chop any vegetable in my refrigerator and add it to a skillet with two eggs. This makes a super quick vegetable scramble. You can also bake vegetables in your eggs, like the Ratatouille Frittata, and then bake them into little egg cups, fold them into an egg omelet or even a breakfast quesadilla.
