Joe and I cleaned out the refrigerator on Friday night. (We know how to have exciting nights!) We threw away somethings that were more “science experiment” than food. We also did some research on the best way to store food (apparently I’ve been doing it wrong).
Here’s what I learned:
Onions – store in a dry dark place like a brown paper bag in your pantry
Potatoes – also store in a dry dark place
Mushrooms – Do Not store in the crisper drawers, store on a refrigerator shelf in a brown paper bag
Celery – Store in a plastic zipper bag away from other foods because it absorbs flavors from anything it’s near
Squash/Zucchini/Cucumber – store in a zipper bag, unwashed, in a crisper drawer
Apples/Pears/Oranges/Bananas – do not refrigerate (keep bananas away from most other fruit as it cause them to rippen quicker)
Tomatoes – Also do not refrigerate
Lemons/Limes – Store in plastic zipper bag in refigerator
Peppers – Store in a plastic zipper bag in crisper drawer
Lettuce/Cabbage – Also store in a plastic zipper bag.
Carrots – You guessed, zipper bag in fridge.
Pretty much store most vegetables in a plastic zipper bag to ensure they stay fresh longer.
I like our newly cleaned and organize fridge so I’m pretty excited about this weeks meal plan because I plan on using more of our fresh veggies simply because they look so pretty.
Last night I made Chicken Pad Thai using cabbage, broccoli, broccoli slaw, bean sprouts, and peanuts. The boys loved it, they love anything with noodles.
Monday – Pork Chops with Roasted Sweet Potato and sauteed squash
Tuesday – Slow Cooker Korean Beef
Wednesday – Spaghetti Squash Bolognese
Thursday – Chicken Chili
Friday – Flatbread Pizzas
Saturday – Burritos
Sunday – Chicken Curry
I might rework the latter party of the week based on our produce box but I’m still researching recipes with field peas and half runner beans.
Do you know of any good recipes that use Field Peas or Half Runner Beans?