1. Buy a variety of fresh, frozen, and canned.
2. Eat the salad greens first, these are the most perishable.
3. Buy salad greens that can also be cooked such as spinach or arugula. If you don’t eat them all in the first few days, cook them and use in omelets or bowl meals.
4. Buy fruits and vegetables with a long shelf life. Apples, oranges, grapefruit, cabbage, Napa cabbage, carrots, onions – all keep for weeks.
5. Freeze bananas immediately. Peel and place in a zip top bag and freeze. Use for pancakes, muffins, or smoothies.
6. When you cook vegetables, assess what you will use in the next few days and freeze the rest for later.

Here are some great recipes that use fruits or vegetables with either long shelf lives or that can be made from frozen:

Banana Pancakes

Apple Cucumber Slaw

Brussel’s Sprouts Caesar

Kale and Napa Slaw

Carrot Ginger Soup

Banana Granita

Cabbage Stir Fry