We’re not going to discuss how hot it is.
Because I can’t even formulate the words.
We are going to talk about this.

Every week around this time, I start to get a little nervous about the amount of produce we have in our kitchen. Friday afternoon means we get a big honkin’ box full of local produce from our CSA. And if we don’t plow through a pile of garden-fresh goodies, we’re going to have a major situation on our hands.

I may have a slight produce addiction. I’m not ready to admit I have a problem. I don’t want to talk about it.

Anywho. Produce. Using it up. Cue Fridge-Clearing Veggie Spaghetti.

First step is to gather up any (and I do many any) veggies that might not make it if not used immediately. Feel free to throw in veggies that are perfectly fine as well, but I prefer to keep those for less-cooked deliciousness. Good examples include:

Basil that, for some reason, is quickly turning black.

Chanterelle mushrooms (from a friend’s backyard) that are about ready to kick the bucket.

Green beans that you may have gotten 3 weeks ago from your CSA (hypothetically, of course).

Green peppers that are starting to get a little wrinkly and squishy.

And really, anything else. Next, pull out your favorite red dutch oven. Because…well…it is fun. I suppose you could use a regular ole saute pan and have the same results. I suppose…

Heat ‘er up. Oil ‘er down. Saute some onions. Oh, and put on some pasta to boil.

Also, feel free to put your spouse to work snapping green beans.

Chop all your veggie choices up and throw them into the pot once the onions have softened.

Throw in some salt and pepper and let them cook until softened to taste. Feel free to stack basil while waiting. It is very Zen.

Once your veggies have achieved optimum texture, throw in your favorite tomato sauce. Don’t judge my lack of homemade. Sometime you just want to open a jar.

If you’re gonna open a jar, at least make it a good-for-you jar.

Remember these?

Husband did good work. Your pasta should be finished by now. Drain and refill the pot with water and plop the beans in to boil. They won’t take long (unless you prefer them not so crispy). Once they are finished, everyone in the pool!

Stir it up to heat. Remember the basil stacks? Time to slice them into pretty ribbons for sprinkling.

And then assembly time.

Topped with a little feta and shredded parmesan.

I love the color of whole wheat pasta, it looks so much more hearty and earthy (and bleach free).

Served with a glass of Merlot.

Oh, and of course, you can’t have dinner without some chocolate for dessert.

Lindt sea salt dark chocolate. One of my absolute favorites. It doesn’t taste salty at all, the salt just brings out the sweetness so it almost tastes like a milk chocolate. Super yum!

I’m trying to convince myself to do some sort of cardio. I’d love to go for a walk. A nice, summer evening walk with my adorable husband and puppy. Too bad it’s 8pm and the heat index is 102°. Oh wait, I said I wasn’t going to talk about how hot it is.

Do you have a go-to dish to use up veggies that are on their last leg?


  1. my go-to I have alota veggies meal is a calzone. I but refrigerated pizza dough and fill it with marinara, mozzarella and whatever veggies i have on hand. Yum!

  2. I think you love feta! Last recipe I saw had feta in it too! Trying to think of a got to recipe that I have for failing veggies but can’t think of one. For me if they are starting to turn and I haven’t got a meal set for them, I chop them and put them in the freezer to use for omelettes or sautees or sauces. Works great!
    Or like the peppers, will have hubby grill em! Yummm!

    1. I DO love feta! I use it on just about everything. Although I think tonight will be feta free. 🙂

      I chop up peppers for the freezer all the time! They do so well in the freezer. And the organic ones are SO expensive in the store that I stock up when they are in season.

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