We’re very fortunate to have a fresh produce market in our town. Every week, the aisles are filled with fresh produce, pasta and baked goods. 

But we’re there for the discounted veggies and fruits. For $1, you can get a bushel full of goodness that may have a few bruises. 

Due to the ripeness of these on-sale gems, I usually have to prepare the vegetables right away. It’s helpful to buy the items on meal prep day. 

So here are some health-ish ideas of what to do with a bounty of fresh vegetables. Right now, I’m into stuffing my vegetables. I must warn you, some of these measurements are approximate. Also I don’t preheat my oven (see this post which explains why) except for making cookies.

Vegan stuffed yellow squash.
 
Stuffed yellow squash

Stuffing:

1 can diced tomatoes (about 2 cups)

6 small crimini mushrooms, sliced

1 can seasoned black beans (about 2 cups)

1/4 cup of spinach

1 1/2 cups of rice (cooked)

Salsa to taste

—

3 yellow squashes

Clean and split the squash in half. Clean  out the seeds and some of the guts out of the squash to make a container for the stuffing. Mix the remaining ingredients except the salsa in a sauté pan. Cook for 5-7 minutes until the liquid reduces some. Add salsa to taste.

Turn the oven to about 325 degrees. Stuff the squash by filling it with the stuffing. 

Bake for about 15 minutes, until the squash softens or the stuffing turns brown, whichever comes first.

The stuffing will probably be too much for the squash. It makes a good side dish.

Stuffed mushrooms

1 can of great northern beans

10-12 mushroom caps

A few slices of cheese with jalapeños in it

Canola oil or spray

Clean the mushroom caps off with a paper towel. Take out the steams. Coat the mushrooms in oil or spray to prevent them from burning.

Turn the mushroom upside down and fill the cavity with the beans. Cover with cheese.

Place the mushrooms, bean and cheese up, in a pan and cook in the oven until the cheese melts.