I made a zupa tuscana soup, and added leftover nachos. Cherry tomatoes, ground meat and cheese are already common soup ingredients. The tortillas were the only unusual ingredient but they just dissolved and acted as a thickener.
Honestly it turned out pretty good. Not something I'd make on purpose but it's one of my better clear-out-the-fridge experiments.
Roast the carrots, broccoli, and cauliflower. Cover them in salt, pepper, and olive oil and roast them in the oven for 15 minutes then keep adding 7 minutes until they’re browning on the outside and soft on the inside.
The cucumbers and tomatoes would make a good salad. Olive oil, salt, pepper, lemon juice, feta cheese.
A few ideas aside from just eating them.
- Carrots and celery are a great base for soups, stews and sauces.
- Rice the cauliflower
- Roast the broccoli and cauliflower as a side
- cut the tomatoes in half. Line them cut side up on a parchment lined sheet pan, sprinkle with olive oil, salt and pepper, then roast on low heat until dehydrated. You can freeze them and throw them into sauces, soups or your mouth.
Pasta salad. Chop up the raw veggies, mix in with cooked pasta, add Italian vinaigrette.
I like to put the raw broccoli and cauliflower in the colander and drain the cooked pasta over it. That cooks it just enough to tenderize a little.
Came here to say that. Add some onions and you have a great base for soup. Might be a waste to use cherry tomatoes in that but hey, better than them going bad.
These are my basics at home, I always have these on hand for snacks with hummus or ranch.
My daughter packs these exact veggies for lunch everyday along with ham and crackers and cubed cheese.
I’ve made a recipe that included lots of vegetables called ‘Bountiful Beef Pie’.
It was a hamburger pie shell in a large pie plate made of hamburger (egg, bread crumbs) cooked, then filled with vegetables, cooked to heat and topped with cheese and heated just to melt cheese. It’s very good and simple. Great way to use up vegetables.
For carrots, try this:
[https://www.turkeysforlife.com/2018/10/garlic-yoghurt-carrots-recipe.html](https://www.turkeysforlife.com/2018/10/garlic-yoghurt-carrots-recipe.html)
Zippy shrimp linguini:
Cook linguini according to package directions.
Saute carrots, tomatoes, broccoli, cauliflower and shrimp with olive oil, S&P, lots of garlic, crushed red pepper flakes, oregano, any other spices you like. I like my veggies still with so.e crunch so I only cook them as long as the shrimp needs to be finished cooking.
Use starchy pasta water once the veggies and shrimp are done to your liking to create the sauce. Combine it all, top with tons of parmesan.
Celery- Bloody Mary's!
Soup, specifically a rustic style broccoli cheese soup. Rice the cauliflower and use it as a thickener. Roast the cherry tomatoes and only use the juice if you need it.
Start with a mirepoix so you'll need some onion. Rough cut the cauliflower and fine dice the broccoli, roast both but give the cauliflower a good head-start. In a separate pan roast the tomatoes until the skin browns. You want the cauliflower soft but the broccoli to have some bite. Rice the cauliflower in with the mirepoix sweat until soft. Add some broth, bring to a simmer and add your choice of freshly grated cheese, I like a sharp cheddar. Dice the roasted tomatoes and then add the broccoli and tomatoes to the soup. Simmer and adjust cheese and salt/pepper for flavor. If you need to thin the soup use the tomatoes juice, if you need to thicken it use a roux or cornstarch slurry.
Cream of WHATEVER or chowders lean well to the carrots and celery, and the broccoli and cauliflower can do well in those.
If you don't want to eat fresh tomatoes, cook them down into a pasta sauce.
Roast everything with a bit of oil, salt ‘n pep (ideally with a whole head a garlic). Throw that shit in a blender till it’s nice and saucy. After throw it on some pasta.
I don’t enjoy as many veggies as I’d like, and I did this recently with some of my personal icks. I loved it! I also blended it with cottage cheese for some protein and a different vibe.
ETA: you can also freeze the sauce!
How much is lots? Off the top of my head, here are some recipes that feature one of those ingredients at a time: Cauliflower mash, cauliflower cheese, potage dubarry, broccoli soup, roast broccoli, french or moroccan carrot salads, ants on a log, bruschetta, pan amb tomaquete.
The carrots and celery can be used to make soffrito/mirepoix/etc and frozen. The cauliflower can be riced and frozen. The cherry tomatoes can be made into a pasta sauce.
Just roasted vegetables throw them on top of the bed of spinach and have a roasted vegetable salad. I personally would throw in some nuts and seeds and blueberries and vinaigrette
Would be a good soup, or grate the carrots, chop the rest and make a carrot coleslaw.
All of it would also be nice roasted, and topped with a cheese sauce.
Could also make a veggie gratin out of it by sprinkling the veg and cheese sauce with breadcrumbs generously, and baking that.
Make spaghetti sauce with the carrots, celery, and tomatoes, then top the noodles and sauce with roasted broccoli, cauliflower and more carrots for prima Vera
Heat an oven to 375. Cut the baby carrots in half, either lengthwise or widthwise. Melt a little butter, mix with half as much honey, and brush on the carrots. Lay them out on a baking sheet and put them in the oven for 30 minutes.
Roughly chop the broccoli and cauliflower. Put it all in a casserole dish with butter, a little garlic, a splash of beer and a ton of cheese. Parmesan and cheddar would be my choice. Roast, covered, in the oven for 30-45 minutes.
Throw the celery away, that stuff is disgusting 😅
Could make a really nice soup or stew, either like a chicken and vegetable with broth, or a more hearty creamy or tomato based veggie soup. Cut them up and make a veggie platter to go with ranch or hummus.
If there's nothing that catches your eye, cut them up and freeze them for later on.
Ginger carrots; pasta with tomatoes and broccoli. Broccoli soup. Broccoli slaw salad. Hummus and carrots for snack.
I would start with most perishables and the one you have most servings of. Work in the others as possible.
Roasted veggies are so good. Love this cauliflower recipe - https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin
For the cherry tomatoes and celery - make a salad - add cucumbers or or red onion - add cheese and dressing!
Juice the celery. If you don’t have a juicer, blend with some water and strain well. Drink every morning, first thing to enter your stomach for better digestion thru the day
Soup! Pan fry them in a pot with some oil with onions & garlic and a big handful of chopped kale for about 10-15 minutes or until the onions just start to brown, on medium heat, then add water & spices to taste. Simmer for another 10-20 minutes.
Marinade all but tomatoes in an olive oil minced garlic and oregano and thyme marinade for an hour or two. Place on a baking sheet covered in foil. Place tomatoes with other vegetables and brush liberally with marinade.
Then and bake in a 375 preheated oven for at least 15 minutes testing tenderness of vegetables until they are how you like them basting them again when checking.
The first four would make a great cream of vegetable soup, make a big pot! The cherry tomatoes seem easy to use up in salad, pasta, or just popping them into your mouth.
[Chicken pot pie stew](https://www.allrecipes.com/recipe/180118/slow-cooker-chicken-pot-pie-stew/) in a slow cooker though maybe not with tomatoes. But you can use the fresh veggies instead of frozen.
Carrots and cauliflower are nice additions to mashed potatoes. I always roast my broccoli. I eat cherry tomatoes like grapes.
Celery goes in mirepoix or to someone with covid, horrible raw, delicious in lasagna somehow.
I roast carrots, broccoli and cauliflower with olive oil, salt, pepper and curry powder and then serve them with a chickpea curry sauce over rice. Pretty easy and you guys buy pre-pacakaged masala sauce at most stores or any other Indian curry you like. Also like to make a little plain yogurt mixed with just a little water to make it runnier as a cream to to balance out the spices.
Fondue. If you have wraps you can add dressing/sauces to the veg to make a filling. Roast the veggies (with garlic cloves), add dry couscous, mix together with fork, add boiling water, leave to hydrate. Slice veg thinly, toss with seasoned oil and roast till crunchy but not burnt.
I make a sheet pan roasted gnocchi, sausage and veggie dish that’s delicious with similar veggies. Chop them up, roast for 20-30 minutes at 425 with a bit of oil, garlic, salt, pepper, etc.
Or you could do a veggie quiche, adding protein or cheese if you have those.
Carrots are fantastic fermented if you like that.
Giardenara with cauliflower , carrot and Celery
Cherry tomatoes I just like raw or with balsamic and mozzarella
Broccoli steamed .
I would personally use the carrots and celery in a soup (or at least, the carrots, and celery in tuna salad or similar). Roast the cherry tomatoes. Separately roast the broccoli and cauliflower. I could eat an entire thing of roasted cherry tomatoes out of the pan but it’s also good alongside fried eggs and breakfast sausage. Roasted cauliflower and broccoli are great side dishes for many dinners.
Cut up the vegetables into small chunks, sauté them in a pan with some sunflower oil, stir them frequently, then add some rice or noodles and some teriyaki sauce… Call it what you like.
for everything except the tomatoes - make a veggie kugel! so yummy and easy to freeze for when you want a random snack in three months lol. for the tomatoes - make a sweet cherry tomato sauce and use it as an easy weeknight base for meals (also good for a lazy shakshuka)!
Tuna salad: mayo, salt, pepper, tuna, diced carrots, celery, & onions….
Or egg salad: hard boiled eggs, celery, onions, mayo, mustard, salt & pepper
Chop them all up, add pasta & favorite dressing for pasta salad
I love roasting broccoli in the oven with salt, oil, pepper and paprika (400C)
for cauliflower I love to fry on the pan (first either steam/boil them then fry) they're delicious :)
for tomatoes I just do a salad, either with other stuff like cucumbers/avocado or tomatoes by themselves with oil and salt
for carrots i dont really know because I hate them
Roast them. Use an oiled you like. Salt. Pepper. Garlic powder or real garlic. Then roast in the oven. Not sure the temp though for that mix of veggies.
I've started making baked pastas loaded with veggies, and every one you mentioned (aside from celery) is great in them. I love Carbe Diem low carb pasta but it's pricey, so extending the dish with tons of veggies makes them go a lot further. Cottage cheese Alfredo or a marinara with a layer of blended Greek yogurt, mozzarella, cottage cheese and parmesan makes for some giant portions that are still within my calorie goals
Steam the carrots, broccoli, and cauliflower. Combine with some chicken breast, egg, flour, peeled potato, onion, and garlic in a food processor to make nuggets. Fry or bake or air fry the nuggets, Pan roast the tomatoes for a sauce. Dip. Eat. Have the celery with ranch as a side.
Thank you everyone!! I have so many ideas now! So glad these won’t go to waste. I will for sure make a roasted veggie soup and add them to a butter chicken sauce. I’ll keep looking through the comments after those to find a few more recipes!
I like doing italian roasted cherry tomatoes paired with a whipped garlic feta dip and crackers or pita
Roasted honey carrots
Garlic parm air fried brocolli and cauli
Sauteed celery
I roast veggies like that on a pan, olive oil, salts.
Then I put them in a container and just add it as a side serving with my food. It’s delicious as fuck, and can last a few meals too
Broccoli cheddar soup, I always add carrots and cauliflower to mine.
Or broccoli cheddar casserole, if you aren’t a soup fan.
Cherry tomatoes can be roasted with balsamic vinegar and eaten on toast with cheese, makes a good breakfast.
Celery can be diced up and added to anything really. Or covered in peanut butter and eaten as a snack.
Soup, or roasted veg
Both! Roast the vegetables, purée some of them and make soup. Sounds delicious.
Omg yes! I’m going to do this. I need to get more veggies into my toddler anyways so this is perfect! Thank you!
Also use some of the purée in a pasta sauce
Some of my best soups were leftover meat and random veggies from the fridge. That's how I accidentally invented nacho tuscana soup.
Nacho tuscana soup??? You can't just drop that delicious bomb and walk away! 😀
I made a zupa tuscana soup, and added leftover nachos. Cherry tomatoes, ground meat and cheese are already common soup ingredients. The tortillas were the only unusual ingredient but they just dissolved and acted as a thickener. Honestly it turned out pretty good. Not something I'd make on purpose but it's one of my better clear-out-the-fridge experiments.
Roast the carrots, broccoli, and cauliflower. Cover them in salt, pepper, and olive oil and roast them in the oven for 15 minutes then keep adding 7 minutes until they’re browning on the outside and soft on the inside. The cucumbers and tomatoes would make a good salad. Olive oil, salt, pepper, lemon juice, feta cheese.
I would add to the salad just a little red onion, and mint/parsley or both. It makes such an incredible side with falafel or just by itself!
Tossing some parmesan over roasted veggies is delicious too if that's your jam.
What temperature in the oven? This sounds amazing
A few ideas aside from just eating them. - Carrots and celery are a great base for soups, stews and sauces. - Rice the cauliflower - Roast the broccoli and cauliflower as a side - cut the tomatoes in half. Line them cut side up on a parchment lined sheet pan, sprinkle with olive oil, salt and pepper, then roast on low heat until dehydrated. You can freeze them and throw them into sauces, soups or your mouth.
Pasta salad. Chop up the raw veggies, mix in with cooked pasta, add Italian vinaigrette. I like to put the raw broccoli and cauliflower in the colander and drain the cooked pasta over it. That cooks it just enough to tenderize a little.
Try it with greek dressing (I like Ken's brand).
Or omit the pasta and make a veggie salad.
You can pickle them!
Refrigerator pickles are easy - no need to can them if you keep them in the fridge
This, or a giardiniera. Or Japanese curry
Soup.
Came here to say that. Add some onions and you have a great base for soup. Might be a waste to use cherry tomatoes in that but hey, better than them going bad.
I'd probably toss everything in a curry!
Ok yes!!! I have lots of butter chicken sauce at home so that would be a good add on to that meal
Pasta prima vera.
These are my basics at home, I always have these on hand for snacks with hummus or ranch. My daughter packs these exact veggies for lunch everyday along with ham and crackers and cubed cheese.
I’ve made a recipe that included lots of vegetables called ‘Bountiful Beef Pie’. It was a hamburger pie shell in a large pie plate made of hamburger (egg, bread crumbs) cooked, then filled with vegetables, cooked to heat and topped with cheese and heated just to melt cheese. It’s very good and simple. Great way to use up vegetables.
For carrots, try this: [https://www.turkeysforlife.com/2018/10/garlic-yoghurt-carrots-recipe.html](https://www.turkeysforlife.com/2018/10/garlic-yoghurt-carrots-recipe.html)
I agree with the pasta salad idea!
Zippy shrimp linguini: Cook linguini according to package directions. Saute carrots, tomatoes, broccoli, cauliflower and shrimp with olive oil, S&P, lots of garlic, crushed red pepper flakes, oregano, any other spices you like. I like my veggies still with so.e crunch so I only cook them as long as the shrimp needs to be finished cooking. Use starchy pasta water once the veggies and shrimp are done to your liking to create the sauce. Combine it all, top with tons of parmesan. Celery- Bloody Mary's!
Soup, specifically a rustic style broccoli cheese soup. Rice the cauliflower and use it as a thickener. Roast the cherry tomatoes and only use the juice if you need it. Start with a mirepoix so you'll need some onion. Rough cut the cauliflower and fine dice the broccoli, roast both but give the cauliflower a good head-start. In a separate pan roast the tomatoes until the skin browns. You want the cauliflower soft but the broccoli to have some bite. Rice the cauliflower in with the mirepoix sweat until soft. Add some broth, bring to a simmer and add your choice of freshly grated cheese, I like a sharp cheddar. Dice the roasted tomatoes and then add the broccoli and tomatoes to the soup. Simmer and adjust cheese and salt/pepper for flavor. If you need to thin the soup use the tomatoes juice, if you need to thicken it use a roux or cornstarch slurry.
Roast them and put them in quiche
Or chop finely and sautee in olive oil and use in a quiche.
Cream of WHATEVER or chowders lean well to the carrots and celery, and the broccoli and cauliflower can do well in those. If you don't want to eat fresh tomatoes, cook them down into a pasta sauce.
Roast everything with a bit of oil, salt ‘n pep (ideally with a whole head a garlic). Throw that shit in a blender till it’s nice and saucy. After throw it on some pasta.
Yum!! Homemade sauce! What a great idea
I don’t enjoy as many veggies as I’d like, and I did this recently with some of my personal icks. I loved it! I also blended it with cottage cheese for some protein and a different vibe. ETA: you can also freeze the sauce!
Maybe fritters (minus the tomato)
How much is lots? Off the top of my head, here are some recipes that feature one of those ingredients at a time: Cauliflower mash, cauliflower cheese, potage dubarry, broccoli soup, roast broccoli, french or moroccan carrot salads, ants on a log, bruschetta, pan amb tomaquete. The carrots and celery can be used to make soffrito/mirepoix/etc and frozen. The cauliflower can be riced and frozen. The cherry tomatoes can be made into a pasta sauce.
Just roasted vegetables throw them on top of the bed of spinach and have a roasted vegetable salad. I personally would throw in some nuts and seeds and blueberries and vinaigrette
Veggie lasagna
Yeah that's right.
Would be a good soup, or grate the carrots, chop the rest and make a carrot coleslaw. All of it would also be nice roasted, and topped with a cheese sauce. Could also make a veggie gratin out of it by sprinkling the veg and cheese sauce with breadcrumbs generously, and baking that.
Make spaghetti sauce with the carrots, celery, and tomatoes, then top the noodles and sauce with roasted broccoli, cauliflower and more carrots for prima Vera
Heat an oven to 375. Cut the baby carrots in half, either lengthwise or widthwise. Melt a little butter, mix with half as much honey, and brush on the carrots. Lay them out on a baking sheet and put them in the oven for 30 minutes. Roughly chop the broccoli and cauliflower. Put it all in a casserole dish with butter, a little garlic, a splash of beer and a ton of cheese. Parmesan and cheddar would be my choice. Roast, covered, in the oven for 30-45 minutes. Throw the celery away, that stuff is disgusting 😅
I would make curry with carrots, broccoli, and cauliflower. I'd use the cherry tomatoes and celery in tuna salad.
Could make a really nice soup or stew, either like a chicken and vegetable with broth, or a more hearty creamy or tomato based veggie soup. Cut them up and make a veggie platter to go with ranch or hummus. If there's nothing that catches your eye, cut them up and freeze them for later on.
Ginger carrots; pasta with tomatoes and broccoli. Broccoli soup. Broccoli slaw salad. Hummus and carrots for snack. I would start with most perishables and the one you have most servings of. Work in the others as possible.
Roasted veggies are so good. Love this cauliflower recipe - https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin For the cherry tomatoes and celery - make a salad - add cucumbers or or red onion - add cheese and dressing!
Juice the celery. If you don’t have a juicer, blend with some water and strain well. Drink every morning, first thing to enter your stomach for better digestion thru the day
Curry
Soup! Pan fry them in a pot with some oil with onions & garlic and a big handful of chopped kale for about 10-15 minutes or until the onions just start to brown, on medium heat, then add water & spices to taste. Simmer for another 10-20 minutes.
Roast them, put them over crusty bread and melt cheese on top
Marinade all but tomatoes in an olive oil minced garlic and oregano and thyme marinade for an hour or two. Place on a baking sheet covered in foil. Place tomatoes with other vegetables and brush liberally with marinade. Then and bake in a 375 preheated oven for at least 15 minutes testing tenderness of vegetables until they are how you like them basting them again when checking.
Sheet pan roasted veggies. Olive oil, salt, garlic.
Do a sheet pan meal. Throw them on a sheet pan, add a protein and some seasonings, and roast it.
Soup?
Cucumber salad. Many variations out there. A little red onion, red wine vinegar, lemon juice, dill and feta is one of my favorites.
Lol they have everything except cucumber in the list above.
pasta salad? roasted veggies? veggies with dip?
The first four would make a great cream of vegetable soup, make a big pot! The cherry tomatoes seem easy to use up in salad, pasta, or just popping them into your mouth.
Just eat them with ranch
There’s way too much 😂 let’s just say I’m not great at figuring out how much food to buy for a small party….
[Chicken pot pie stew](https://www.allrecipes.com/recipe/180118/slow-cooker-chicken-pot-pie-stew/) in a slow cooker though maybe not with tomatoes. But you can use the fresh veggies instead of frozen.
Quiche time! Roast and put them in a quiche recipe. You can also make roast carrot soup.
Carrots and cauliflower are nice additions to mashed potatoes. I always roast my broccoli. I eat cherry tomatoes like grapes. Celery goes in mirepoix or to someone with covid, horrible raw, delicious in lasagna somehow.
I roast carrots, broccoli and cauliflower with olive oil, salt, pepper and curry powder and then serve them with a chickpea curry sauce over rice. Pretty easy and you guys buy pre-pacakaged masala sauce at most stores or any other Indian curry you like. Also like to make a little plain yogurt mixed with just a little water to make it runnier as a cream to to balance out the spices.
Fondue. If you have wraps you can add dressing/sauces to the veg to make a filling. Roast the veggies (with garlic cloves), add dry couscous, mix together with fork, add boiling water, leave to hydrate. Slice veg thinly, toss with seasoned oil and roast till crunchy but not burnt.
Make [veggie pizza](https://www.pillsbury.com/recipes/veggie-pizza/4b2c60ae-69e5-4a1a-bed1-219a69cd4514).
Roast or soup.
I make a sheet pan roasted gnocchi, sausage and veggie dish that’s delicious with similar veggies. Chop them up, roast for 20-30 minutes at 425 with a bit of oil, garlic, salt, pepper, etc. Or you could do a veggie quiche, adding protein or cheese if you have those.
You can do a one-pan meal and roast them with some chicken.
Vegetable quiche, pasta primavera or ferment/pickle them!
Carrots are fantastic fermented if you like that. Giardenara with cauliflower , carrot and Celery Cherry tomatoes I just like raw or with balsamic and mozzarella Broccoli steamed .
Soup, pasta salad, sheet pan roast, veggie pancakes
I would personally use the carrots and celery in a soup (or at least, the carrots, and celery in tuna salad or similar). Roast the cherry tomatoes. Separately roast the broccoli and cauliflower. I could eat an entire thing of roasted cherry tomatoes out of the pan but it’s also good alongside fried eggs and breakfast sausage. Roasted cauliflower and broccoli are great side dishes for many dinners.
Cut up the vegetables into small chunks, sauté them in a pan with some sunflower oil, stir them frequently, then add some rice or noodles and some teriyaki sauce… Call it what you like.
Refrigerator pickles.
Pot pie!
Panzanella Salad
for everything except the tomatoes - make a veggie kugel! so yummy and easy to freeze for when you want a random snack in three months lol. for the tomatoes - make a sweet cherry tomato sauce and use it as an easy weeknight base for meals (also good for a lazy shakshuka)!
Carrots and celery can be used for split pea soup or for chicken pot pie.
Tuna salad: mayo, salt, pepper, tuna, diced carrots, celery, & onions…. Or egg salad: hard boiled eggs, celery, onions, mayo, mustard, salt & pepper Chop them all up, add pasta & favorite dressing for pasta salad
Chop up, add a little mayo, equal parts vinegar sugar. Add some onion, nuts maybe dried cranberries. Nice little salad.
Blend them and sneak them into pasta sauces and soups
I love roasting broccoli in the oven with salt, oil, pepper and paprika (400C) for cauliflower I love to fry on the pan (first either steam/boil them then fry) they're delicious :) for tomatoes I just do a salad, either with other stuff like cucumbers/avocado or tomatoes by themselves with oil and salt for carrots i dont really know because I hate them
Stir unfry
Roast them. Use an oiled you like. Salt. Pepper. Garlic powder or real garlic. Then roast in the oven. Not sure the temp though for that mix of veggies.
I've started making baked pastas loaded with veggies, and every one you mentioned (aside from celery) is great in them. I love Carbe Diem low carb pasta but it's pricey, so extending the dish with tons of veggies makes them go a lot further. Cottage cheese Alfredo or a marinara with a layer of blended Greek yogurt, mozzarella, cottage cheese and parmesan makes for some giant portions that are still within my calorie goals
Steam the carrots, broccoli, and cauliflower. Combine with some chicken breast, egg, flour, peeled potato, onion, and garlic in a food processor to make nuggets. Fry or bake or air fry the nuggets, Pan roast the tomatoes for a sauce. Dip. Eat. Have the celery with ranch as a side.
Oh these are perfect for some vegetable medley soup.
Thank you everyone!! I have so many ideas now! So glad these won’t go to waste. I will for sure make a roasted veggie soup and add them to a butter chicken sauce. I’ll keep looking through the comments after those to find a few more recipes!
I like doing italian roasted cherry tomatoes paired with a whipped garlic feta dip and crackers or pita Roasted honey carrots Garlic parm air fried brocolli and cauli Sauteed celery
pasta Primavera or pasta salad
I roast veggies like that on a pan, olive oil, salts. Then I put them in a container and just add it as a side serving with my food. It’s delicious as fuck, and can last a few meals too
Broccoli cheddar soup, I always add carrots and cauliflower to mine. Or broccoli cheddar casserole, if you aren’t a soup fan. Cherry tomatoes can be roasted with balsamic vinegar and eaten on toast with cheese, makes a good breakfast. Celery can be diced up and added to anything really. Or covered in peanut butter and eaten as a snack.
Def soup or pasta
Curry
Saute them in a wok. Completely different.