As the days get longer and our gardens (or farmer’s market hauls) overflow with fresh spring produce, it’s easy to end up with more vegetables than we can eat before they start to wilt. But before you resign those limp carrots and slightly-sad spinach to the compost bin, consider this: rescuing leftover veggies is not only good for the planet (reducing food waste is a major win for eco-conscious renters!) but also great for your wallet. Here are some delicious and renter-friendly recipes to help you transform those leftover spring vegetables into tasty, satisfying meals. Quick & Easy Leftover Veggie Solutions For those busy weeknights when time is of the essence, these quick recipes are lifesavers: Frittata or Quiche: Chop up leftover roasted vegetables like asparagus, bell peppers, and zucchini. Whisk together eggs, a splash of milk or cream, and your favorite seasonings. Combine with the veggies and bake in a oven-safe skillet for an easy, protein-packed meal. A frittata cooks quickly on the stovetop, too! Soup Boosters: Add leftover cooked vegetables to any soup for extra flavor and nutrients. Puree roasted vegetables like squash or sweet potatoes to thicken and enrich broth-based soups. Stir-Fry Magic: Leftover cooked or raw veggies can be easily incorporated into a stir-fry. Just toss them in with your protein of choice and a flavorful sauce. Even slightly wilted greens can find new life in a stir-fry. Creative Ways to Use Specific Spring Vegetables Sometimes, you need a little inspiration for specific veggies. Here’s how to give those common spring leftovers a delicious makeover: Asparagus: Leftover roasted asparagus can be tossed into salads, added to pasta dishes, or blended into a vibrant green soup. Try adding chopped asparagus to scrambled eggs or an omelet for a quick and healthy breakfast. Spinach: Wilted spinach? No problem! Add it to smoothies for a nutritional boost, or sauté it with garlic and olive oil for a simple side dish. Spinach also makes a great addition to lasagna or stuffed shells. Spring Peas: Blend leftover peas into a vibrant dip, add them to risotto, or toss them into pasta salads. You can also puree peas with mint and a little lemon juice for a refreshing spring soup. Carrots: Grated carrots add sweetness and moisture to muffins, quick breads, and pancakes. Roasted carrots can be pureed and added to hummus for a colorful twist. Embrace the Leftover Challenge! Living sustainably as a renter doesn’t have to be complicated. By embracing the leftover challenge and finding creative ways to use up those extra vegetables, you can minimize food waste, save money, and enjoy delicious, seasonal meals. Don’t be afraid to experiment and adapt these recipes to your own tastes and the vegetables you have on hand. Bonus Tip: Proper storage is key to extending the life of your fresh produce. Store leafy greens in a container lined with a paper towel to absorb excess moisture. Keep asparagus and other delicate vegetables upright in a jar with a little water at the bottom, like a bouquet of flowers. And remember, your freezer is your friend! Blanch and freeze excess vegetables for future use in soups, stir-fries, and smoothies.