Veggie Forward

This week I’m taking a different approach to meal planning: using what’s already in my pantry, fridge, and freezer. With a good supply of staples and a stash of fresh vegetables on hand, there’s no need for an extra grocery run. I receive a weekly delivery from Hope Farms (I use code SITK for a discount), so I often have sweet potatoes, okra, and a variety of peppers ready to go. I also harvest herbs and greens from my own Rooted Garden.

Over the next few days I’ll share practical ways to use up extra vegetables before they spoil. The focus this week is vegetables; next week I’ll show 10 ways to use chicken breasts, thighs, or rotisserie chicken, and the week after that I’ll share 10 ideas for ground beef or turkey. These suggestions are flexible, easy to adapt to what you have on hand, and designed for minimal waste.

If you want to get better at weekly meal planning, my online class, The Smart Meal Plan Formula, is enrolling new students through the end of the week. I walk students through planning and executing weeknight dinners with less stress. If you took the class previously, the private Facebook group is a great place to reconnect and ask questions.

Farro Risotto

This hearty, comforting dish is perfect for summer vegetables like tomatoes, zucchini, and eggplant. It’s also a great way to use chopped green beans, diced peppers, or a handful of fresh herbs. Swap ingredients freely based on what you have available.

Kale and White Bean Minestrone

Use this soup to clear out hearty greens such as kale, collards, or spinach, along with carrots, celery, and cabbage. Add white beans for protein, or omit them if you prefer. This soup freezes well, making it ideal for batch cooking and easy leftovers.

Honey Roasted Root Vegetables

Perfect for using sweet potatoes, carrots, turnips, parsnips, and other root vegetables. Toss with a little oil and honey, roast until caramelized, and serve as a side or tossed into salads and grain bowls.

Any Greens Pesto

Turn an assortment of greens—kale, spinach, basil, or mixed herbs—into a bright pesto. It’s delicious tossed with pasta, spread on roasted potatoes, used on grilled chicken, or spooned over salmon.

Sheet Pan Ratatouille

Ratatouille is an excellent way to use summer squash, eggplant, peppers, and tomatoes. Roast everything together on a sheet pan for an easy side dish, or cool and add to salads or vegetable scrambles.

Grilled Kabobs

Skewer generous chunks of peppers, onions, mushrooms, zucchini, and tomatoes. Add marinated steak, chicken, or tofu if you like, or keep them vegetarian—the vegetables are flavorful enough on their own.

Sesame Noodles with Cabbage

This recipe is loaded with vegetables and comes together quickly. Shredded cabbage pairs well with carrots, scallions, and any other crunchy vegetables you have. The sesame sauce brings everything together for a satisfying meal.

Egg Roll Bowls

A deconstructed egg roll in bowl form is a quick, veggie-forward meal. If cabbage isn’t your favorite, substitute chopped broccoli, green beans, extra bok choy, or sliced carrots. Add protein if desired, or keep it light and vegetable-centered.

Frittata

Frittatas are an easy way to use up bits of vegetables and herbs with eggs. Make one for breakfast-for-dinner, slice for meal prep, or serve warm or at room temperature for a simple, satisfying meal.

Roasted Mixed Vegetables

Chop a mix of vegetables—root vegetables, squash, peppers, or Brussels sprouts—toss with oil, salt, and pepper, and roast on a sheet pan until tender and caramelized. Use as a side, on top of grains, or mixed into salads.