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menu planning help requested

I have accumulated, in odd ways, the following produce in my fridge that MUST be used this week. I have a wide variety of proteins in my freezer and pantry (and don't eat pork), so any suggestions for using up or preserving this bounty is most welcome.

two acorn squash
two avocados
bananas (both fresh and frozen)
two mangoes
oranges
apples
pears
cherry tomatoes (pint)
four homegrown tomatoes with black spot/bottom issues
three cucumbers
three zucchini
large eggplant
red potatoes
onions
carrots
celery
one plum
two bunches red beets
head green cabbage
handful of kale
asparagus
and a bounty of fresh basil in the garden (as well as a double batch of pesto sans cheese in the freezer)

I also have two jars of pickled beets still in the fridge, so that's out as an option.

Comments

laeliacatt
Aug. 2nd, 2010 05:12 pm (UTC)
Wow, that IS a bounty! It can be a quandary when it all needs to be eaten at the same time. :) These aren't very imaginative suggestions but it's a start:

I'd make smoothies out of most of that fruit or you could, of course, make a fruit salad. Similarly, a nice garden salad of shredded cabbage, torn kale and basil, blanched asparagus, cherry tomatoes, carrots, celery and onions, etc. I guess you could add some beets but I shudder at the thought of 'em. :D

A stir-fry would deal with the zucchini, asparagus, onions and carrots (and throw whatever else you care for in there).

Sliced potatoes and onions are always good together and cook quickly when thinly sliced.

I would also suggest angel hair pasta served with a saute of carrots, the salvageable parts of those garden tomatoes, basil, onions and asparagus. In fact, that's similar to what we're probably having tonight with leftover chicken and a burned butter sauce. It's too hot here for much else. Good luck! I'm sure it will be yummy. :)

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