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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

drgnsyr
Aug. 2nd, 2010 05:48 pm (UTC)
Beet and Kale risotto: http://www.grouprecipes.com/80824/rosy-rice-risotto-with-beets-and-kale.html

I would use the cherry tomatoes and basil in a caprese salad. Just add boconccini mozzarella and balsamic vinegar reduction (or just the vinegar, or a balsamic vinaigrette dressing if you want to keep it simple).

I would use all the cabbage, celery, onions, carrots, and potatoes to make a cabbage soup/stew. Through in beef if you've got it or beans and barley if you don't.

I would probably also freeze most of the fruit and use it for smoothies.

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