A quick and easy recipe to help you use up those bits of vegetables.

Suggested Ingredients

2 1/2 cups chopped, leftover ingredients (peppers, mushrooms, broccoli, potatoes, etc.)
1/4 cup diced onion
8 large eggs
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp rosemary or thyme
3 tbsp oil
2 tbsp cheese of your choice 

Step 1 Check your fridge for leftover vegetables, meat and cheese that you can use up.
Step 2 Preheat oven to 375º F. Chop all ingredients to similar size.
Step 3 In a small bowl, beat eggs and whisk in milk. Season with herbs, salt and pepper.
Step 4 Heat oil in a deep, oven-proof sauté pan; cook onion and other (raw) ingredients  until slightly soft. Then add other ingredients (cheese, etc.).
Step 5 Pour the egg mixture, stir, and cook on medium heat until the edges  peel away & until internal temperature is 74º C (165º F).

Don’t abandon tomatoes just because of some bruises or wrinkles. Use them to make sauces, soups, or this “bruised-chetta” recipe.

Suggested Ingredients

2 cups over ripe or bruised tomatoes, chopped (4 tomatoes on the vine or 2 beefsteak tomatoes)
1/2 cup red onion, diced
1/4 cup green bell pepper, chopped
2 tsp fresh jalapeno pepper, chopped
1 clove garlic, minced finely
2 tbsp fresh cilantro, minced
1 tbsp lime juice
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp ground black pepper

Step 1 Stir all ingredients together in a bowl.
Step 2 For optimal flavour, leave in fridge for 30 minutes before serving.
To Serve • Slice up your stale baguette & toast in the oven.• Top it off with the bruschetta & garnish with cilantro.

Pickling vegetables locks in flavour and crispness better than  the crisper drawer ever could, and keeps produce from spoiling.

Suggested Ingredients

Vegetables to loosely fill a 1 L canning jar (if using a mix, choose vegetables of similar density, e.g. carrots and turnips or cucumbers and green beans).

1 1/2 cups distilled white or cider vinegar
1 cup water
1/4 cup sugar (optional, if you like sweet pickles)
1 clove garlic, minced finely
2 tbsp coarse salt
1 bay leaf
1 tbsp mustard seeds
1 tsp whole black peppercorns
1 tsp fennel seeds (optional)
1 tsp red pepper flakes (optional)

Step 1 Clean & slice vegetables. Pack into a sterilized 1 L canning jar, leaving about  2.5 cm of room at the top.
Step 2 Make the brine. In a medium saucepan, combine the vinegar, water, sugar, and spices. Cook over medium heat, stirring, until the sugar and salt have dissolved. Bring to a boil.
Step 3 Pour the brine into the jar to completely cover the vegetables. Cool to room temperature and seal with lid. After it’s sealed, tip the jar upside down to evenly distribute the spices.
Step 4 Refrigerate for at least one day to let the flavours develop. Keeps for up to one month.