Raise your hand if you have some random vegetables going south in your kitchen. I’m raising my hand high over here. Here’s a collection of flexible recipes to reference when you have leftover veggies or greens in your fridge. Let’s save the vegetables!
This roundup was requested by my mom, and I hope it’s a handy resource for you, too. (Be sure to bookmark it.) You can always use the search bar at the top of the page to find recipes for a specific type of produce. I also have an ingredient index, which you can bookmark or access through the menu bar—hover over “all recipes” then “ingredient” then “view all”.
When I write recipes, I always try to include tips on how to “change it up”, which you can find in my recipe notes. In my cookbook, those tips turned into cute banners that you’ll see over the recipe photos. You can also skim the comments to learn how C+K readers have successfully changed the recipe. Please get creative with your vegetables and leave a comment on the recipe to share how it turned out!
“I’ve been eyeing this recipe for weeks. Just made it (finally) and it’s just fabulous! I made with cilantro and cucumbers because I didn’t have celery or dill on hand. But it’s a super versatile recipe which I LOVE!” – Kelly
“I made this at college last semester for a Thanskgiving potluck among volunteer farmers on the student farm. Everyone loved it, me among the everyone, so thank you for this recipe! I have just made it again–I added peas and broccoli, and used arugula and walnuts instead of pepitas and spinach. (I think I added broccoli and peas the first time too–I always add more vegetables)” – Ciara
This is a new recipe and I haven’t received feedback on it yet. Please try it and leave a comment on the post to let me know how you like it!
“So delicious! I added bell pepper, purple cabbage and edamame beans! Will definitely be making this again.” – Kate
“I love this recipe! I didn’t have spinach so I used kale and it turned out well! I just added the kale to the pan a little earlier so it had more time to soften. I also use Monterey Jack, as I prefer the taste with eggs.” – Lindsay
“Thank you so much for this lovely salad, beautiful and delicious! The dressing is such a nice combination. Just the thing after a weekend of not-so-healthful eating.” – Wendy
“At the risk of being dramatic, this is the salad to end all salads! I finally made this after having the recipe saved for weeks, and I am sold. Not only is it delicious fresh, it keeps so beautifully with dressing on! This was my first kale salad ever – the only thing I did differently was omit the peppers and substitute pumpkin seeds for sunflower seeds. It would probably be good with a mild feta too. Thank you!!!” – Sarah
“A great way to eat kale. Loved this salad. My whole family loved this one.” – Lorrie
“The starch release from the grated potato made the thickness of the sauce perfect, the broccoli was an excellent addition, next batch I plan on adding cauliflower too. My whole family loved it.” – Michelle
“Made this tonight, and it was fantastic! I added sliced black olives, shiitake mushrooms and artichoke hearts and it was so good. We hardly have any leftovers!” – Joe
“Great quesadillas, and with more vegetables than my usual version, which I consider an improvement. I was suspicious of using raw onion and red peppers, but it worked fine.” – MacFadden
“This is literally the tastiest thing I’ve ever made. I never comment online, but I just made this tonight for my boyfriend, and it is so addictive, I just had to let you know! I omitted the parm because I’m a vegan, and it was still so amazing! Thanks, Kate and Cookie!” – Courtney
“Kate, this recipe was delicious. I did not have cabbage, but without it I still enjoyed. I was leary of butternut squash, however, when you roast it with sweet potatoes and in the chili powder, it turned out amazingly delicious. I added jalapenos to it and oh boy can’t say how much I enjoyed eating it with corn tortillas. Thanks for another recipe I won’t lose. :)” – Anna
“I made this recipe tonight. I modified it by using the vegetables I had at home: carrots, butternut squash, zucchini, onion, kale and spinach. Used quinoa and added turmeric. Topped it with Parmesan cheese. Delicious.” – Karen
“Love this stir-fry! I have made it several times now, all with different vegetables, and it has turned out great every time. So delicious and full of flavor. Thanks!” – Kiara
More resources you might appreciate: 13 healthy make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and healthy kitchen essentials. View all roundups and resource posts here.