WHAT TO MAKE WHEN YOU HAVE MANY VEGETABLES
While the recipes in this book are generally created with a “hero” vegetable in mind, there are undoubtedly times when you will have many things to use up. Here are six of my most flexible go-to veggie-ful meals that you can’t go (too) wrong with any day of the week. No measuring allowed.
EVERYTHING EGGS
Half of a zucchini, a handful of cherry tomatoes, a small piece of red onion, or a few scallions. What these leftover ingredients have in common is that they’re all perfect when folded into creamy scrambled eggs. Top your eggs with leftover herbs and freshly cracked black pepper. Stuff this all into a tortilla and you have a quick breakfast taco.
JUST ADD TORTILLAS
In my book, anything can be wrapped up in a tortilla to become a complete meal. Leftover grilled zucchini, roasted mushrooms, red bell peppers, or sweet potatoes are all taco-worthy. Add a slice of avocado, a squeeze of lime, and a scoop of salsa.
KITCHEN SINK SALAD
Salad doesn’t have to be rabbit food. Toss greens with a hearty grain like quinoa or farro. Add raw or roasted vegetables, cheeses, nuts, and fresh or dried fruits. Drizzle it all with olive oil, apple cider vinegar, or a big squeeze of lemon and season generously with salt and pepper.
VEGGIE-FUL PASTA
Any vegetables you have—roasted, grilled, or raw—can become a complete meal when tossed with pasta and some extras. In the fall, I lean toward heartier ingredients like butternut squash, kale, feta cheese, and sage. In the summer, I keep it fresh with peels of zucchini, sliced tomatoes, and fresh mozzarella. Top with pesto or simply toss with fresh herbs, lemon juice, and olive oil. Dinner is re-served.
At the end of the week when my produce isn’t exactly the freshest, I like to make soup. Start by sautéing onion and garlic in extra-virgin olive oil with a few pinches of sea salt. Next, add the vegetables that need the most time to cook—carrots, cubed butternut squash, or chopped kale stems—and cook until tender. Season with salt and pepper and add dry herbs and spices of your choice (thyme, oregano, cumin, etc.). Add a splash of white wine, freshly diced or canned tomatoes, and vegetable broth. Simmer for 20 minutes, then add leafy vegetables (spinach, kale, chard) and stir until wilted.