by Getty Stewart, Professional Home Economist
We’ve all been there: a lone carrot in the crisper, a handful of wilted spinach, or a few berries just past their prime. Before giving up on these sad leftovers, pause — they’re actually the beginning of something delicious. With a bit of creativity and a few simple tips, you can turn that forgotten produce and even the containers they come in, into culinary magic.
Approach that forgotten produce with confidence, curiosity, and a sense of adventure. Let go of rules about where certain foods belong—spinach is just as welcome at breakfast as it is at dinner, apples can add a surprising sweetness to soup, and carrots make excellent cake! Don’t be handcuffed by recipes. Swap ingredients, take chances, and embrace experimentation. The unique, one-time dishes you’ll create and the skills you’ll gain along the way will be worth it. Start with these ideas to spark your creativity.
1. Soups & Stews
There’s no better home for mismatched veggies than a hearty soup or stew. Use recipes as a guideline and swap cook-a-like ingredients with produce you have on hand — for example carrots and potatoes, broccoli and cauliflower, onions and leeks. Soups and stews are also great for adding any leftover cooked veggies or dark leafy greens. Add these toward the end of cooking time just to heat. When it’s all cooked through, puree everything for a smooth vegetable soup or leave chunky for a more rustic bowl of soup.
Don’t forget the vegetable broth! Collect vegetable scraps like onion peels, carrot tops, celery leaves, half eaten peppers and herb stems in a freezer bag until you have enough to simmer a batch. Simmer them with water and your favourite seasonings to create a rich, homemade broth.
2. Breakfast Boosters
Start the day with leftover fruits and veggies. Here are some quick and easy egg-citing ways to use up your produce:
- Frittatas: Whisk together eggs, pour them into a skillet, and add your leftover veggies, meats, or cheeses. Cook gently until set for a perfect brunch or light dinner.
- Scrambles: Chop up your leftover produce including greens like spinach, kale or swiss chard and sauté them before adding beaten eggs. Place on a wrap, top with your favourite cheese and enjoy a tasty breakfast or lunch.
- Breakfast Hash: Pan fry leftover root veggies with onions, peppers or whatever you need to use up and top with leafy greens and a fried egg or sausage.
- Muffins: Berry muffins are ideal for imperfect fruit but you can also add veggies like corn, zucchini and carrots!
3. Roasted Beauties
Roasting brings out the natural sweetness of vegetables, making them an excellent side dish when paired with your favourite seasonings or sauces. But don’t stop there! They’re also great for chunky soups, pureed soups, salads, patties or even pasta sauce.
To make a delicious pasta sauce coarsely chop onions, tomatoes, garlic, zucchini and sweet peppers. Toss with oil, salt, and pepper and roast at 400°F (204°C) oven until caramelized and tender. Blend the roasted veggies with feta cheese to create a creamy, flavourful sauce to toss with cooked pasta. Ideal for when your tomatoes, zucchini or peppers are on their last legs.
4. Trendy Quick Pickles
Don’t let that half-head of cabbage, radishes, red onions or bag of baby carrots go to waste—turn them into pickles! They’re trending on social media because they’re tasty, easy and endlessly customizable. Not just for cucumbers, quick pickling is a simple tasty way to preserve many vegetables and even some fruit like these pickled pears!
5. Fruitful Ideas
Even if your fruits have lost their fresh appeal, they can still shine. Here’s how to transform that fruit that no one is eating into something delicious.
Smoothies and Smoothie Bowls: Blend soft berries, bananas, or kiwi with yogurt, milk, or juice for a refreshing drink. Add oats, nut butter, spinach, and other veggies to your smoothies or smoothie bowls for added nutrients. Check out our selection of smoothie recipes for inspiration.
Homemade Jams and Compotes: Use up apples, pears or berries for traditional cooked jam and jellies, a quick chia seed spread or a compote for your pancakes.
Sweet Baked Treats: Pies, crisps, crumbles, cobblers, muffins, coffee cakes, pancakes and quick breads like this Mixed Fruit Loaf are always a big hit – even if the fruit was less than perfect.
Fruit Leather: Puree soft or overripe fruits like berries, peaches, or apples, spread thinly on a baking sheet, and dry in a low oven for a homemade treat.
6. Don’t Forget the Packaging!
Now that we’ve found delicious ways to rescue every last fruit and vegetable, let’s tackle the packaging. With a little imagination, they can serve a whole new purpose. Here’s how to give produce packaging a second life.
- Scrubbies: Mesh onion or citrus bags can be repurposed as scrubbers for pots and pans. You can even add slivers of soap to create a lathering foam for tough cleaning jobs.
- Anti-Slip Bands: Rubber bands are easy to reuse, but did you know you can also put them around jar lids for added grip or around cutting boards to keep them from slipping?
- Mini Greenhouse: With a little potting mix you can turn plastic clamshells into mini greenhouses suitable for starting seeds or growing herbs. Be sure to add drainage holes and place your greenhouse on a tray to catch water.
- Drawer Organizers: Use berry boxes or plastic clamshells to separate items like office supplies, makeup, or small hardware.
Love your produce and turn your leftovers into treasures! Have fun experimenting and discover the magic of leftovers—your taste buds, your wallet, and the environment will thank you.
About the author
Getty Stewart is a professional home economist sharing tips and recipes for enjoying local, seasonal homemade food at www.gettystewart.com.
