So I made some avocado toast. I toasted a nice, thick piece of Bien Cuit miche, which we get weekly (it’s really the best!), an drizzled a bit of olive oil over the bread. Then I mashed some avocado on top and topped it with a sliced (and very out-of-season) tomato. I topped it with a few flakes of Maldon sea salt, and breakfast was ready.
With my 1-pound bag of organic carrots (89 cents at Trader Joe’s!), a large cucumber, a nob of ginger, half a bunch of kale, 1 1/2 apples past their eating prime, and a soft-ish lemon, I decided to make a vegetable juice. The whole endeavor took less than ten minutes and my fridge was looking significantly less packed.
There’s more kale, more spinach, more tomatoes and other vegetables for tonight. I’ll probably make some turkey burgers and serve it with a nice, green kale salad. I have some sweet potatoes too, and we’ll probably roast those. We’ll see just how close I can get to wasting as little as possible.
I find this challenge to be invigorating?
How do you prepare for a trip? What do you tend to make with your produce and do you like to empty your fridge before you travel?
avocado toast and vegetable juice – using up produce before a trip originally published on sassyradish.com
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