We’ve all been there – maybe you overcommitted at the store, or maybe your meal plan for the week didn’t go the way you expected. Either way, you’ve ended up with extra fresh produce that’s about to go bad. Luckily, there are many ways to use these fruits and veggies without having to waste them, and they just happen to be delicious too!
Make a salad. It may seem obvious, but one of the easiest ways to use up just about any fruit or veggie is by tossing them all together with a delicious dressing. You can add any fresh herbs you might have on hand as well. Try them in this Rainbow Veggie Bowl with Orange Ginger Vinaigrette.
Stir them into soup. Most soup recipes already include some kind of vegetable and can easily take on whatever others you might have on hand. Broccoli, cauliflower, bell peppers and apples make great soup add-ins if you need to use them before they go bad. Plus, you can freeze your leftover soup to make your produce last even longer! Toss your extra produce into a batch of Cheeseburger Soup with Burger Bun Croutons.
Blend them into a smoothie. Just like with soups, smoothies can take on many fruits and vegetables outside of what’s already included in the recipe. Think bananas, berries, leafy greens, carrots and even cabbage. You won’t notice milder-tasting produce if you include bolder flavors as well. Throw it all into the blender to make a Red Berry Vanilla Almond Smoothie Bowl.
Load them onto a pizza. Almost everything tastes better on a pizza, and produce that’s about to go bad is no exception! Fresh tomatoes, zucchini, eggplant and spinach are perfect pizza toppings, even if you might not find them on the menu at your local pizzeria. This Farmers Market Pizza with Roasted Garlic Chicken Sausage uses up lots of those nontraditional toppings.
Add them to your breakfast. If there is any meal that could use an extra serving of fruits or veggies, it’s usually breakfast. Top pancakes, cereal or yogurt with berries, mix apples or bananas into oatmeal and add spinach, mushrooms, onions and bell peppers to eggs. Cook up a Spinach Mushroom Feta Quiche to make the most out of your own produce.
Make veggie rice or noodles. Use a fine grater or food processor to make riced broccoli, cauliflower and sweet potatoes, to name a few options. You can also use a veggie spiralizer or just a simple veggie peeler to make zucchini, carrot or cucumber noodles. Try them in this Korean Beef Zoodles dish.
Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram, Pinterest and Twitter.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.