Monday: Frittata with Green Vegetables and Cheddar
Frittatas are the ultimate zero-waste recipe, as you can often use up almost any veggies and cheese you have sitting in the fridge! If you’re hitting the grocery store, be sure to buy extra zucchini and spinach, as you can use up the rest later in the week.
Tuesday: Curry-Roasted Fish and Cauliflower with Radish Raita
A tasty fish dish is always a good idea to make at least once a week. This easy recipe will go from stove to table in just 45 minutes, and any extra radishes and cauliflower you have left won’t go to waste in the crisper, as they’ll be used up in the next couple of days.
Wednesday: Sheet-Pan Udon Noodles with Chicken and Curried Onions
That container of curry powder you bought specifically for yesterday’s dinner? It won’t have the opportunity to collect dust on your spice rack as you’ll also use it today in this sheet-pan recipe. Tender noodles with shredded chicken and crisp, curried onions will garner raves from the family. Oh, and those extra radishes also left over from yesterday? They go in here, too!
Thursday: Cheese, Zucchini and Cauliflower Gnocchi
Store-bought gnocchi are always a lifesaver on busy weeknights. Plump and pillowy, they’re a pasta the kids can’t say no to. Use up your remaining zucchini and cauliflower from earlier in the week, and you’re left with a yummy, cheesy dish that you’re sure to add to your regular rotation.
Friday: Family-Style Bibimbap
Want to try something different on this Friday night? A Korean-style bibimbap served family-style is the ultimate way to end the week on an exciting note. You not only finish up the zucchini and spinach from Monday’s frittata, but you’ll use up what’s left in the carton of eggs, too. Zero-waste cooking never tasted this good!