When we shop, we often have great intentions. We will make a new salad and cook more veggies; there is a new recipe. Great food comes home! But then life gets in the way, and food goes to waste. Does this mean you should give up and order pizza? No! But we have found that if you separate your vegetables according to how you prepare them, you will be more mindful of what you have and how to use them quickly!

Creating two vegetable drawers, one for raw prep like salads and the other for cooked vegetables, is a practical way to organize your fridge and streamline meal preparation. You can see that you need to use broccoli in your next meal or make more salads for the next few days.

Here's how you can set up each vegetable drawer:

Drawer 1: Raw Vegetable Prep (Salads)

1. Organization:

   • Divide the drawer into sections or use small containers to separate different types of raw vegetables. Group similar items together for easy access.

2. Vegetables to Include:

   • Leafy greens: Spinach, lettuce, kale, arugula

   • Salad vegetables: Cucumbers, tomatoes, bell peppers, carrots, radishes

   • Fresh herbs: Parsley, cilantro, basil, mint

   • Other salad ingredients: Avocado, mushrooms, sprouts, green onions

3. Preparation Tips:

   • Wash and dry leafy greens and herbs thoroughly before storing to prolong freshness.

   • Cut vegetables into bite-sized pieces or prep them according to your salad preferences (e.g., diced, sliced, shredded).

4. Storage Containers:

   • Use airtight containers or produce storage bags to keep vegetables fresh for longer periods. Consider using stackable containers or organizers to maximize space.

5. Accessories:

   • Keep salad dressings, toppings, and other condiments in a designated area nearby for convenient access when assembling salads.

Drawer 2: Cooked Vegetables

1. Organization:

   • Similar to the first drawer, divide the space into sections or use containers to separate different types of cooked vegetables. Group similar items together based on how you plan to use them.

2. Vegetables to Include:

   • Cooked vegetables from meal prep: Roasted bell peppers, steamed broccoli, sautéed zucchini, grilled eggplant, roasted root vegetables (carrots, potatoes, sweet potatoes)

   • Leftover cooked vegetables from previous meals

3. Preparation Tips:

   • Cook vegetables according to your preferred method (roasting, steaming, grilling) and allow them to cool completely before storing.

   • Portion cooked vegetables into meal-sized servings for easy reheating and use throughout the week.

4. Storage Containers:

   • Use airtight containers or reusable silicone bags to store cooked vegetables. Consider labeling containers with the contents and date to track freshness.

5. Reheating Instructions:

   • Include reheating instructions on containers or keep them handy for reference. Cooked vegetables can be reheated in the microwave, oven, or stovetop, depending on preference.

By organizing your vegetable drawers in this manner, you can easily distinguish between raw ingredients for salads and cooked vegetables for meals, making meal prep and cooking more efficient and enjoyable.