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Great bulk recipes to help use all your organic vegetables

A fridge full of organic vegetables purchased or harvested with the best of intentions, and then life gets busy, leaving no time to peel, chop, and cook them all. It happens to the best of us. Fortunately, those veggies don’t have to meet their end in the fridge. Take one night a week and make a dish using all the veggies in your fridge. Leave no veggie behind! You can even freeze the leftovers for later!

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Veggie Spaghetti

Traditional spaghetti only uses a few vegetables, but you can jam-pack tons of vegetables in a good, homemade spaghetti sauce. You can use spinach, carrots, celery, and anything else sitting in your fridge. Start by sautéing onions and garlic with any hard vegetables that take a long time to cook, such as carrots, beets, and celery. When they’re soft add canned or fresh tomatoes and leafy green veggies, such as kale, chard, or spinach, and seasonings. Let the sauce cook for an hour or up to six hours. The longer it cooks, the better the flavor develops. If you’re throwing in zucchini or summer squash, toss it in for the last five to ten minutes so it doesn’t overcook.
Spaghetti squash is a great substitute for pasta. Poke it all over with a fork and put it in a baking dish. Bake it at 350 degrees Fahrenheit for one hour, or until the skin gives a little when pressed gently. Let it cool, then cut it in half and remove the seeds. Scrape along the sides of the squash with the tines of a fork to release the “noodles.”

Oven-Roasted Veggies

Roasting veggies brings out their best flavor. Chop your veggies into roughly the same size pieces, then toss with a small amount of olive oil or melted coconut oil and your choice of seasonings.

Use a baking dish large enough to spread the veggies in one layer, if possible. Roast at 350 degrees Fahrenheit for 20 minutes, then give them a toss.

Check every 10 to 20 minutes after that by poking the hardest veggies with a fork or toothpick.

Zucchini Boats

Trim the ends off each zucchini or summer squash, then carefully scoop out the middles, leaving a 1/2-inch shell. Chop the zucchini innards and sauté them over medium heat with other veggies and ground meat, if desired. Spoon the mix into the zucchini shells and, if desired, top with shredded cheese or cheese substitute. Place the filled “boats” on a greased or lined baking sheet and bake at 350 degrees Fahrenheit for 25 to 30 minutes or until the zucchini is tender.

These recipes are fantastic ways to use a fridge full of organic vegetables before they spoil, especially because measurements really aren’t required. Use as many or as few vegetables as you need, and freeze the leftovers for later.

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Saladstop


Salad Stop! aims to "bring freshness back to the table" and plans to develop into Asia's leading nutrition, health and wellness company serving the best tasting, most nutritious salads and wraps. Salad Stop! is well-positioned for further and sustained growth fueled by the global lifestyle trend towards healthy eating. This trend is expected to persist as city dwellers continue to change their lifestyle choices in the name of health, nutritional values and environmental sustainability.

We are located in:

Singapore

Phillippines

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Indonesia

Korea

Thailand

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Heybo


HEYBO is a vibrant grain bowl brand that’s out to bring the fun back to the things that are good for you. We want to feed you with the best, so we came up with a unique range of delectable grain bowls, hearty breakfast baos, and creamy dips to go with your lotus root chips. Here, you can enjoy a medley of playful flavours- get creative and make your own, we won’t stop you! We may serve you fast, but our food is cooked slowly with fresh, handpicked ingredients so they are as wholesome and nutritious as can be. That's how we believe fast food should always
be - fresh, nourishing and comforting.

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Singapore

Phillippines

Hong Kong

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Whooshi


Wooshi is a place where sushi goes to lose its stuck-up image and party hard with flavours from South East Asia and beyond. Here you'll find a crazy range of Signature Rolls and Bowls, as well as a wild make-your-own selection that you can really go to town with. As a Brand,
Wooshi has been built to embrace collaboration and experimentation. Many of the recipes were created after fun chats with friends, family and colleagues. Artists — local and international — were invited to put their own spin on its packaging, store design and communication. Wooshi’s simple goal is to create happy vibes and conversations around sushi, and work with anyone who thinks that way.

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Singapore

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Freshkitchen


Fresh Kitchen is brought to you by the family and friends behind SaladStop! Group — Many
hands with a shared heart on a mission to build a food solution for the future. Family founded
in 2009, our integrated ecosystem of brands is creating a positive movement for the planet, and
most importantly, for you. We believe that by putting your health first, you can do more, be
more, and feel more. Our roots are deep with SaladStop!, Heybo, Wooshi, and goodfoodpeople,
making Fresh Kitchen a powerhouse platform that offers our favorite items from almost all of
our brands. It’s a one stop shop that is sure to meet your every hosting need!

We are located in:

Singapore

Hong Kong

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GoodFoodPeople


GoodFoodPeople, founded by the same family behind SaladStop!, is an online marketplace that offers a variety of plant-based ingredients specializing in homecooked meat-alternative proteins.We are on a mission to make delicious products crafted entirely from plants. All our products are produced from scratch in Singapore and are easy to prepare by heating them up and serving with a side dish or grain. We bring you various plant-based foods that are healthier for you and better for the environment. Our goal is to promote healthier food choices that are also environmentally sustainable by providing plant-based alternatives.

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Singapore

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