We’ve all been there: You buy the ingredients for a big meal, and then are left with a refrigerator full of produce that you don’t know what to do with—so it winds up spoiling and being wasted. As a result, some people opt to skip the produce and instead eat frozen meals or, worse, order out.
This doesn’t need to happen! There are so many ways to go about saving food: making and freezing sauces out of leftover vegetables, chopping and freezing herbs in ice cube trays, the list goes on. The key to not wasting food, as I see it, is to plan out a week’s worth of dinners before you go to the farmer’s market or grocery store.
Here is a sample of a week’s menu with a shopping list and recipes to show how to get the most out of your ingredients. Bonus: All recipes are vegan and can easily be made gluten-free.
