Is your next vegetable delivery coming up, and you've noticed you still have quite a few vegetables left in the fridge to use up?

No question of letting these beautiful leaves, these fresh herbs or these roots full of flavor slip away!

It's time to use a vegetable exit strategy!

Receiving organic baskets and adapting your meals to eat locally sourced, seasonal produce isn't something that happens overnight. It can take months, or even years, to get used to all these new vegetables, become comfortable in the kitchen, and figure out how to use everything without wasting anything.

In this series of articles, I'm going to share with you some vegetable exit strategies: ideas for cooking on the go with leftover vegetables, freeing up space in your fridge before the next delivery, and avoiding waste!

Greens Pizza!

We're often used to the same toppings for our pizzas: mushrooms, peppers, onions, then broccoli and tomatoes if we're adventurous.

I invite you to be much more adventurous than that!

Pizza is a gastronomic playground and is a great way to use up all kinds of vegetables that you may have left over from last week's basket or surplus from your garden, especially greens!

At the beginning of the season, the basket contains a lot of leafy vegetables and you have to use them quickly if you don't want some of them to rot...

Put them on your pizzas: spinach, turnip greens, kale, pea shoots, dill, Swiss chard, arugula and more!

The other day I made a greens pizza and my kids couldn't believe how much topping I put on the dough. I told them it would flatten out when cooked and they didn't believe me. Check out the pictures!

So here's the cooked Father's Day pizza, made with shallots , garlic scapes, and pea shoots. (It's a little hard to read, but my daughter had written "Bonne Fête" with the salami ;-)

This week, for another pizza, I used a whole bag of arugula, half a bunch of Swiss chard, and some dill!

Now here is a September pizza with kale and cherry tomatoes

and here is a winter one with carrot shavings and corn that I had frozen in August!

I want to encourage you, the next time you make a pizza, to let your imagination run wild and experiment with less conventional ingredients. In short, to use up a little of whatever you have left in your fridge!

Happy cooking!

Frederic