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I also make it into a sauce to put over rice or pasta! I make shakshuka with all my veggies that are going soft. When watermelon is mealy or mushy (still fresh, of course) and no one wants to eat it, I juice it! My family loves drinking watermelon juice and it’s perfect for keeping kids hydrated!Ĭhumy Herman (Kosherdotcom Video Production Assistant): They added the perfect buttery taste and were a welcomed twist! You can also use old cereal for recipes like fish cakes or meatballs! I saw an older sleeve of plain crackers in the pantry and decided to crush them up. Just last week I was putting together sweet potato burgers for dinner and realized I didn’t have bread crumbs in the pantry (I guess we cleaned it out too soon before Passover). Rachel Kor (Kosherdotcom Managing Lifestyle Editor): If your bananas are getting mushy, bake Rivka Golombeck’s oatmeal banana cookies! Also peel them, break into pieces, and freeze to add to your next smoothie. Leah Gottheim (Kosherdotcom Vice President): In general, my two places to hide produce that’s getting mushy is in roasted chicken (especially for fruit, because it gives it a great taste) or in a soup (especially for vegetables). I combined it with lots of sautéed onions and traditional farfel, and it was delicious! The other was a box of Near East brown rice pilaf that no one touched for months. So I smeared it into a whole chicken that I roasted and it was absolutely delicious!! One was a cranberry sauce that was made with fresh cranberries and stevia instead of sugar or any other sweetener, and it was just too stevia tasting for me. This past week, I had a few things I was trying to use up. I then strain them to remove the skins and use them as a base for meatball sauce – just add some chili and tomato sauce and your favorite meatball recipe.Ĭhanie Nayman (Kosherdotcom Editor-in-Chief): I like to stew them with a drop of water and sugar. You can make a simple jam out of older grapes (and berries). When tomatoes go soft, I roast them and turn them into a roasted tomato soup.Ĭarrie Beylus (Kosherdotcom Director, General Manager): Helps keep smoothies cold and creamy and adds loads of nutrients. Then just pop a few cubes into the blender when you’re making your next smoothie. Blend with an avocado and some milk (dairy or parve) and freeze in an ice cube tray. If you’ve got wilting spinach but no desire to use it immediately, make smoothie bombs. Add to your coffee for a fun flavored latte. When you’re left with an empty nut butter or Nutella jar, fill it with warm milk, seal, and shake.

We know it’s easier said than done (especially with little ones), but we hope the ideas below help your creative juices so you can save a little more. Especially with inflated prices, there’s really no better time to be more mindful about using up everything in your kitchen.īelow, our staff shares our favorite ideas for salvaging foods like grapes, wilted greens, or old cereal. Here at , we are very passionate about salvaging “older” foods. Optional: Top noodles with dried chives, crushed peanuts, and/or additional sesame seeds to taste.Whether you’re cleaning out your pantry before Passover or looking for a way to use up all those wrinkly tomatoes, we have some advice for you.Add peanut butter, sesame seeds, salt, pepper, optional protein, and sriracha (start with a small amount and add until desired sweetness/spiciness level is achieved).