I might be able to give you better suggestions if I knew where you were getting tripped up and how many people you are cooking for. What I do is keep a running grocery list on the fridge, and when I get close to using up an item I put in on my list. I buy my groceries once a week, sometimes with an extra trip just for fresh veggies I am craving. I used to plan a weekly menu just before I did my grocery list, and that way I would know what I needed to buy. This was far more important for me in the days when I was working and I needed to be ultra organized.
Wrt storing veggies, potatoes, garlic, yams, squash and onions can all be stored for quite a while in a cool location (the onions separate from potatoes so it doesn't induce sprouting). I have a crisper in the fridge I keep my lettuce, carrots,cucumbers, peppers, shredded cabbage and mushrooms in, usually with spillover to other parts of the fridge. I try to keep veggies I need to use up next out and visible so I don't forget them. Cabbage tends to keep well, so I use the lettuce and other perishables more quickly. In my other crisper I keep apples and oranges, with spillover into a fruit bowl on the counter. Bananas sit out there too, along with grapes and melons. The latter tend to get eaten first, and I keep the fruit bowl replenished from the crisper drawer as the the fruit bowl gets eaten.
Wrt eating, simple is good. My family enjoys fresh vegetables with dip, spinach salads, spaghetti with marinara sauce, so we do that a lot. When I have more time I will roast veggies. I love roast veggies
. It is one way to get in my squash, frozen brussel sprouts, onions and sweet potato.
Does that give you any ideas? Everyone around here is great with suggestions, especially if you post more of what is giving you problems.
by windycitychick » Tue Dec 26, 2006 10:02 pm 
