You bought vegetables with good intentions, and now they're wilting in the fridge. Here are 10 ways to use them up before it's too late.
Any combination of vegetables + soy sauce + sesame oil + rice. The wok forgives everything. Cook hard vegetables first, soft ones last.
Chop everything up, saute with onion and garlic, add broth, simmer 20 minutes. Blend partially for a creamy texture. Almost any vegetable works in soup.
Toss with olive oil, salt, and pepper. Roast at 425°F for 25-35 minutes. Roasting transforms even boring vegetables into something delicious.
Saute vegetables, pour beaten eggs over them, add cheese, cook on the stovetop until set, then broil for 2 minutes. Great for any meal.
Chop vegetables small, add to fried rice. Carrots, peas, corn, broccoli, bell peppers, mushrooms all work.
Saute vegetables with garlic, add canned tomatoes, simmer 15 minutes. Toss with pasta. Works with zucchini, mushrooms, peppers, spinach, eggplant.
Tortilla + hummus + whatever vegetables you have. Raw or roasted. Quick lunch or dinner.
Vegetables + coconut milk + curry powder + rice. Simmer 20 minutes. Potatoes, cauliflower, spinach, and bell peppers work especially well.
Most vegetables freeze well. Blanch in boiling water for 2-3 minutes, cool in ice water, dry, freeze in bags. Use within 8-12 months.
If they're truly past saving, compost them instead of throwing them in the trash. Even apartment dwellers can compost with a small countertop bin.
Get recipe ideas with our free Random Food Generator.
Carrots (3-4 weeks), cabbage (2-3 weeks), potatoes (2-4 weeks), onions (2-4 weeks), and beets (2-4 weeks). Buy these if you want vegetables that won't go bad quickly.
You can, but blanching stops enzyme activity that causes loss of flavor, color, and texture. Unblanched frozen vegetables are safe but lower quality.