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Produce About to Spoil? Do This Now

by Elena Ciccotelli January 09, 2017

Produce About to Spoil? Do This Now

Is your produce bin looking a little tired and sad? Greens a little wilted? Berries losing their bright color? Here's how you can put your "almost expired" produce to work - before it's too late.

Roast Tomatoes in the Oven

Tomatoes getting wrinkled? Halve them and place them on a sheet pan cut side up. Sprinkle with salt and pepper and roast on a low temp for 3 hours. If you remove them from the oven when they still have some moisture left, use them as sun dried tomatoes. Keep them in the oven a little longer until they are completely dry and you've got a "chip-like" consistency. Throw these suckers into a salad and you're good to go - sky's the limit on this one.

Just Say No to Wilted Greens

If your spinach, arugula or kale needs to be used quickly, simply toss it into your food processor with good olive oil, an oily nut (like pine nuts or walnuts) and some grated hard cheese like Parmesan and you've instantly got a tasty pesto sauce you can spread on poultry, fish or some crispy bread. Yum!

Resurrect Root Veggies

Carrots getting as bendy as Gumby? Cut them up into small bite sized pieces - along with parsnips, sweet potatoes, and radishes - and toss them with olive oil, salt, pepper and spread them out all over a sheet tray. Pop 'em in the oven at 400 degrees for 30-35 minutes and you've got beautiful roasted root veggies.

Berry Good

If your berries are just going soft - and not wearing little fuzzy coats (in this case toss them immediately) it's time to concentrate on their "jammin'" flavor. Cook your berries with sugar until they start to fall apart, then cool and refrigerate and repurpose them as a spread for toast, an ice cream topper or anything else you can imagine!

Get to the Core

Although the outside of your veggies might be looking soft and tired - they usually retain hearts that are full of flavor and perfect for soups, like this one: Cut off "less than perfect bits" on veggies like broccoli, cauliflower, carrots, celery, zucchini and root vegetables and toss them together with olive oil, and salt and pepper. Sweat them out (cook at a low temp) with onions and garlic until soft and them pour in broth to cover and simmer. For some more texture, add pastina or jasmine rice.

Need more veggie inspiration? Take a look at our menu and order meals in advance for your busy week ahead. Have any questions on how to place an order? Just click on the orange circle that says "Text Us" and tell us how we can help you.

 




Elena Ciccotelli
Elena Ciccotelli

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