You’re Wasting Produce If You’re Not Making These 21

If you’ve got produce sitting around, you’re wasting it if you’re not making these produce recipes. It’s way too easy to let good fruits and vegetables go soft in the back of the fridge, but these recipes actually give you a reason to use them. They’re simple, smart, and hit the spot without trying too hard. No fancy moves, no long grocery lists—just great ways to stop tossing food and start using what you’ve already got.

This image has an empty alt attribute; its file name is Little-Gem-Salad-with-Herbs-Maple-Lime-and-Sesame.jpg

Little Gem Salad with Herbs, Maple, Lime and Sesame. Photo credit: At the Immigrant's Table.

Spinach Avocado Salad

This spinach and avocado salad is quick and uses up greens and veggies that might otherwise get tossed. It comes together fast and works well for a cookout or lunch.
Get the Recipe: Spinach Avocado Salad

Easy, Cheesy Asparagus Casserole

A close up view of a cooked asparagus casserole in a baking dish. — Easy, Cheesy Asparagus Casserole. Photo credit: Urban Farmie.

Asparagus casserole is a practical way to use that bunch before it softens in the fridge. It’s a 45-minute bake with melted cheese and breadcrumbs that works any night.
Get the Recipe: Easy, Cheesy Asparagus Casserole

Raw Carrot Salad

This raw carrot salad is crisp, fresh, and comes together in 10 minutes flat. It’s perfect for when you’ve got too many carrots sitting around.
Get the Recipe: Raw Carrot Salad

Gomen Wat (Spicy Ethiopian Greens)

An overhead view of gomen wat in a white bowl. — Gomen Wat (Spicy Ethiopian Greens). Photo credit: Urban Farmie.

Gomen Wat uses up a full bunch of collard greens before they wilt down to nothing. It’s rich, earthy, and goes well with whatever else you’re serving.
Get the Recipe: Gomen Wat (Spicy Ethiopian Greens)

Leek and Mushroom Pasta

An overhead image of cooked leek mushroom pasta in a pan. — Leek and Mushroom Pasta. Photo credit: Urban Farmie.

This one-pot leek and mushroom pasta makes sure your fresh produce doesn’t go to waste. It’s creamy, herby, and ready in about 40 minutes.
Get the Recipe: Leek and Mushroom Pasta

Creamed Spinach

An overhead image of creamy spinach in a pot. — Creamed Spinach. Photo credit: Urban Farmie.

Creamed spinach comes together fast and gets those greens used before they wilt. It’s cheesy, bold, and ready in around 30 minutes.
Get the Recipe: Creamed Spinach

Vegan Caesar Salad

This vegan Caesar salad helps keep greens from going bad in the fridge. It’s crisp, quick, and works as a lunch or simple side.
Get the Recipe: Vegan Caesar Salad

Carrot Casserole

Carrot casserole is a solid way to use up a bunch of carrots in one dish. It’s cheesy, easy to prep, and great for any weeknight.
Get the Recipe: Carrot Casserole

Little Gem Salad with Herbs, Maple, Lime and Sesame

Little gem salad with herbs, lime, and sesame helps use up leftover greens fast. It’s crisp and works next to just about anything.
Get the Recipe: Little Gem Salad with Herbs, Maple, Lime and Sesame

Daikon Salad

This daikon and carrot salad gets root veggies on the plate before they get rubbery. It’s crisp and comes together in about 10 minutes.
Get the Recipe: Daikon Salad

Grilled Asparagus

Grilled asparagus makes use of that fresh bunch before it goes soft. It takes five ingredients and about 30 minutes from prep to table.
Get the Recipe: Grilled Asparagus

Crispy Brussels Sprouts Latkes

Healthy Brussels sprouts and potato latkes. — Crispy Brussels Sprouts Latkes. Photo credit: Urban Farmie.

These crispy latkes are a great way to use up potatoes and Brussels sprouts. They work well for brunch or a relaxed dinner.
Get the Recipe: Crispy Brussels Sprouts Latkes

Vegan Efo Riro (Nigerian Spinach Stew)

An overhead image of the vegan efo niro in a pot. — Vegan Efo Riro (Nigerian Spinach Stew). Photo credit: Urban Farmie.

Vegan efo riro puts spinach and mushrooms to use before they’re past their prime. It’s bold, rich, and pairs easily with rice or bread.
Get the Recipe: Vegan Efo Riro (Nigerian Spinach Stew)

Brussels Sprouts Caesar Salad

Shaved Brussels sprouts and chickpeas get used fast in this salad. It’s a good weeknight move that keeps greens from going to waste.
Get the Recipe: Brussels Sprouts Caesar Salad

Air Fryer Brussels Sprouts

These air fryer Brussels sprouts get crisp and use up a fresh bag before it turns. They’re quick, easy, and done in under 30 minutes.
Get the Recipe: Air Fryer Brussels Sprouts

Spring Pasta with Peas and Oyster Mushrooms

This vegan spring pasta puts mushrooms and greens to good use before they fade. It’s ready in 30 minutes and works for lunch or dinner.
Get the Recipe: Spring Pasta with Peas and Oyster Mushrooms

Pasta e Piselli

Pasta e piselli uses up extra peas in a simple, one-pan dish. It’s quick, fresh, and hits the spot on a busy night.
Get the Recipe: Pasta e Piselli

Potato Leek Gratin

Potato and leek gratin is a smart way to clear out vegetables before they get soft. It’s baked golden and works as a main or hearty side.
Get the Recipe: Potato Leek Gratin

Montreal Spring Fiddlehead Salad with Dill-Lemon Balm Kefir Dressing

This fiddlehead salad helps you use up mushrooms, asparagus, and other spring produce. It’s crisp, quick, and packed with texture.
Get the Recipe: Montreal Spring Fiddlehead Salad with Dill-Lemon Balm Kefir Dressing

Creamy Carrot Soup

Creamy carrot soup uses up extra carrots and fennel in one smooth, simple dish. It works well as a starter or main and takes little effort.
Get the Recipe: Creamy Carrot Soup

Vegan Pasta Primavera

Pasta primavera makes use of all those vegetables hanging around in the fridge. It’s a quick, no-stress dinner that works any night.
Get the Recipe: Vegan Pasta Primavera