How to Use Your Stockpile of Long-Lasting Vegetables

Did you stock up on long-lasting vegetables in preparation for weeks of cooking at home? While it’s a great idea to prioritize produce that’s sure to stick around in your fridge while you avoid the crowded grocery stores and practice social distancing, it’s likely you have an excess of vegetables on hand that you have no idea how to use. Food waste is estimated to rise as we get used to this new normal of cooking meals at home, but with a little creativity you can avoid tossing your unused veggies.

Each vegetable features a quick tip recipe and a series of dietitian-approved recipes that will keep it interesting in the kitchen.

Butternut Squash

Quick Tip: Wash and peel squash, remove seeds, and dice. Toss with oil, salt, and honey for extra sweetness and roast at 425F until tender.

Fall Harvest Butternut Squash Quinoa Salad by Wholesome Start Nutrition

This grain salad is a perfect side or could work as a main dish with some extra protein on the side. If you don’t have quinoa, other grains like farro or wild rice would make a great substitute.

Baked Butternut Squash French Toast by Amy Gorin Nutrition

Are you looking for a new way to eat veggies for breakfast? Look no further than this baked french toast with butternut squash and lots of warming spices.

Autumn Rice Bowl by Jenna Braddock

Who says the flavors of Thanksgiving can only be enjoyed in November? Comforting and familiar flavors fill this rice bowl and are sure to please even the pickiest of eaters.

Brussels Sprouts

Quick Tip: Wash and slice the ends off the brussels sprouts and then slice in half lengthwise. Toss with oil, salt, pepper, and roast on high heat (425F) until crispy. You’ll never look at brussels sprouts the same way again!

Chicken Bacon Sheet Pan Dinner by Nourish

A simple recipe baked on a single pan. It doesn’t get much easier than that!

Brussels Sprouts with a Grape and Honey Glaze by Amy Gorin Nutrition

The sweetness of the grape juice plus honey makes this a recipe not to pass up. Other juices like apple or cranberry would work here, too!

Shaved Kale and Brussels Sprouts Salad with Lemon-Tahini Dressing by Sarah Gold Nutrition

Are you tired of cooking? If yes, this is the recipe for you.

Cabbage

Quick Tip: Wash and thinly slice cabbage to use as a crunchy topping for any sandwich or salad.

How to Grill Green Cabbage by Liz’s Healthy Table

The weather is warming up and if you’re fortunate to have access to an outdoor grill then this is the how-to guide you need.

Orange Cabbage Coleslaw by Live Best

Not only is this recipe simple and quick, Judy of Live Best shares tips for how to save money at the grocery store. My favorite? Shop seasonal! The seasonal produce is often on sale and as Judy says, “Grocery stores feature and discount these items because they’re in season.” That’s a win for all.

Chicken with Asian Slaw by Toby Amidor

A simple Asian slaw featuring cabbage, carrots, cilantro and fish sauce. This recipe calls for pre-packaged, shredded cabbage, but you can easily use a whole head of cabbage that you thinly slice by hand or in the food processor.

Potatoes and Sweet Potatoes

Quick Tip: Wash and slice into “fries,” toss with oil, salt, and pepper (add a spice like chili powder if want), and roast at 425F until baked through.

Sweet Potato Nachos by Bucket List Tummy

Nachos are never a bad idea! Skip the chips in favor of sweet potatoes or do a mix of the two with this simple, but delicious nacho recipe.

Instant Pot Sweet Potato Soup with Tofu by Nourish

This soup recipe blends silken tofu into the mix to up the protein. How smart is that? Plus, Rebecca, the RD blogger behind Nourish, gives some creative ways to use the leftover ingredients - a win for reducing food waste!

Easy Skillet Potatoes by RD 4 Health

Thinly sliced potatoes topped with cheese? How could it not be delicious!

5 Ingredient Sweet Potato Hummus by Nutrition Hungry

This is a creative way to use up sweet potatoes when you have an excess sitting on your counter. Try spreading on a sandwich or using as a dip with pita or crackers.

One Pan Sweet Potato and Black Bean Quesadillas by Chelsea Dishes

This is a perfect recipe if you not only have a lot of long-lasting produce like sweet potatoes, but you also stocked up on canned beans. Don’t be afraid to sub beans in this recipe. Pinto beans would also work!

Spaghetti Squash

Quick Tip: Wash and slice spaghetti squash in half and remove seeds. Fill a baking pan with about a half inch of water and put cut side down into the pan. Cook at 350F, covered, until cooked through and squash can be “forked” out like spaghetti. Use in addition to pasta or as a substitution for pasta.

Spaghetti Squash Pad Thai by It’s a Veg World After All

Pad Thai is always a good idea if you ask me. This recipe features a simple, homemade pad thai sauce, but a store-bought sauce could also be substituted if you wish.

Thai Peanut Spaghetti Squash Bowl by Lindsay O’Reilly RD

Pad Thai isn’t for you? That’s ok! This is a delicious twist on a traditional favorite that goes heavy on the coconut.

Chickpea Kale Curry Stuffed Spaghetti Squash by Shahzadi Devje

This is a vegan recipe that uses the traditional flavors of Indian curry. A perfect way to warm up on chilly Spring nights!