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Then buy less of things that don't lend themselves well to this sort of contingency. Lettuce does salad, and nothing else; bananas are for being bananas, and d
by maxander 10y ago
Then buy less of things that don't lend themselves well to this sort of contingency. Lettuce does salad, and nothing else; bananas are for being bananas, and desserts; if you don't happen to be in the mood for it, they're useless. But things like mushrooms, kale, spinach, leeks, onions, sweet potatoes, regular potatoes, cabbage, broccoli, asparagus, carrots, collard greens, peas, brussels sprouts, dandelion greens, cauliflower, celery root, sunchokes, and green beans- to name a few from the produce aisle alone that I can speak to from recent experience- work perfectly fine in stir-fry, so you wouldn't be limiting yourself too much.
- tracker1 10y agoI agree greens don't need to be limited... I do soups over stir fry, but similar... heartier greens like kale, spinach, arugula, etc can handle being cooked in with a soup. I tend to also use them in place of pasta in pasta dishes. That is sometimes a miss though. I do make most of my own broths/stocks when I can... sometimes cravings for mushroom broth can be more expensive. There is definitely a taste difference between made at home and packaged broths... I'll use packaged, but not always a preference. I also tend to taste the differences in meats more than veggies though... what they're fed seems to make some serious differences in flavor (wish they'd label that on chicken eggs)... I happen to like grain fed cows more than grass fed. It's pretty subjective though. I do wish I was more of an early morning person, in order to hit up some of the farmers markets. Would be nice to find better connections for certain things I use more of.
- collyw 10y agoNow you are "buying by recipe" rather than "buying by ingredients", which is where the conversation started.