The End Of The Veggies

We have our usual supermarket weekly run, and usually get everything we are going to need for that week having to do very little extra shopping. I find it cheaper this way, and usually use the same ingredients from week to week. For the most part, at this point in life there is not a whole lot of very exotic cooking going on around here - quick good and healthy are my guides for cooking, with my insane schedule.

The one thing that does vary though, are the vegetables, seasonally. We often shop according to what is in season (more me than my husband) which more often than not affects the price of the ingredients.

Anyway, some weeks are very low cooking weeks, just for the lack of time - and cooked veggies are usually the first thing kicked of the cook list - Salad is a must with every meal in our house, and I try to have a well balanced meal - so often it just makes sense to save time on the veggies.

The problem is, come shopping list time - what do I do with the sad looking veggies in my fridge to avoid having to transfer them respectfully to the trash?

In the winter this is a complete no brainer (and it hardly ever happens, to tell you the truth) I just chuck them all into a huge pot and make delicious chunky country soup. It gets so hot in the summer though, that that is not an option. Just the thought of eating soup makes me boiling hot.

Sometimes I will make anti pasti with what ever is in the fridge, but low cooking weeks don’t just happen  because I have excess time, usually they happen when I am extremely busy or preoccupied, and I forget to start diner on time - so anti pasti is out.

80 Breakfasts suggests roasting, crushing and freezing to be used at a later date… I could see some great quiches happening in that way.