Think your produce is past its prime? Don’t be so quick to toss ’em! Just because a carrot goes limp, a banana becomes speckled, or hardy greens turn slightly yellow, doesn’t mean they can’t make a statement in your next dish. Here are some of our best ideas for turning wilted vegetables into dishes worth sharing—and making the most out of everything in the fridge.
Before we dig into the recipes, keep this pro tip in mind: ice water saves all! To revive most produce, simply submerge into a bowl of ice water for 15 to 30 minutes. Treat stalk vegetables such as asparagus and celery like flowers: trim the ends, and plunk them into a jar of water. Just in case you miss this step, not to worry—these 10 recipes will make good use of all your produce.
When you’re making a meal plan, remember that these fruits and veggies tend to last the longest at home.
Banana bread is a classic vessel for over-ripened fruit. Tender from applesauce and fragrant from cinnamon and nutmeg, this loaf is delicious for breakfast or snack time.
While we’re on a bread kick, shred that zucchini you have in the crisper drawer and mix it up into this muffin recipe. Add hemp hearts for a nutritional boost and your snack game just got upgraded.
Roasting is a surefire way to breathe new life into old vegetables. For this easy side, roasted carrots are tossed with cumin, EVOO, and sea salt. Grapes add a welcome sweetness, but nix them if you don’t have a bunch on hand.
Adding vegetable odds and ends to chicken pot pie is a stellar way to make a home-run dish. This recipe calls for celery, onion, and frozen peas, but you could also toss in chopped asparagus, kale, or chard.
This creamy salad dressing is all about herbs—parsley, dill, and basil. Grab what you have in the fridge and blend them up! Just discard any brown dill fronds, basil leaves, or mushy parsley first.
If you’re the proud owner of an air fryer, put it to use making keto-friendly veggie chips. We have ideas for zucchini, kale, and eggplant—all vegetables at risk of being forgotten.
Treat yourself to a delectable dessert—while using up carrots at the same time. This batch of gluten-free cupcakes uses up three grated carrots, plus warm spices like cinnamon and cardamom.
If you really want to extend the shelf life of your vegetables, submerge them in a pickle brine! Got carrots you don’t know what to do with? Spicy pickled carrots are the answer.
Buy too many apples? Cook the fruit down into apple butter. This thick, spiced spread features nutmeg, ginger, and cloves, and makes the perfect companion to warm scones, toasted bread, or steel cut oats.
Raise your hand if you buy a bunch of celery for one recipe, then lose steam with new ideas for how to use it all up? We’ve been there. Celery is a great aromatic, so you can always dice it up and freeze the pieces to add as a base in soups and sauces. Or make this keto-friendly chicken dip and serve with celery sticks.
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