Use Up Old Fruits and Vegitables

1. Tomatoes:

Chop mushy tomatoes up and use them to make a pasta sauce, which you can eat right away, keep in the fridge for 2 to 3 days, or freeze for up to 6 months. Or, use them in lieu of ketchup as a fresher-tasting base for homemade BBQ sauce.

2. Grapes:

Once grapes have started to go soft, wash and dry them, take them off the stem, and place them in a resealable plastic freezer bag. Once frozen, the little treats are great for snacking on (like little sorbet bon bons) or cooling but not watering down drinks, like sangria.

3. Berries:

For berries like strawberries, blueberries, and raspberries, freeze them on a tray and then transfer them to a resealable plastic bag (freezing them on a tray first will keep them from freezing into one giant blob). Use them in smoothies, quick jams, or thaw and serve on ice cream or pound cake.

4. Herbs:

Are your herbs getting that sad, floppy look? Puree them with just enough oil to get the blender going and freeze the mixture in a shallow container for up to 6 months. Scoop out spoonfuls of the mixture for a hit of fresh herbs in marinades, sauces, and dressings.

5. Zucchini/Yellow Summer Squash:

Once the skin starts to give when you squeeze it, slice them up, toss with just enough oil to coat lightly, and sprinkle with a few pinches of salt and pepper. Grill (about 3 to 4 minutes) or roast (about 15 minutes) on high heat until they're browned and tender. They'll keep in your fridge for another 3 to 4 days, ready to be tossed — reheated or not — into pasta salads, green salads, or sandwiches.

6. Apples:

When they start to get a little mealy, grate them into salads and slaws for some healthy crunch, tang, and sweetness.

7. Bananas:

We all know brown, mushy bananas are the best for banana bread. But when you're not in the mood for banana bread, simply peel and mash them, then transfer the mixture to a freezer bag and freeze it. Use it later for smoothies, banana daiquiris, baby food, or, yes, banana bread.

9. Cucumbers, Peppers, Radishes, and Carrots:

These sturdy veggies last awhile in the fridge, but, when they start to turn, it's pickling time! Trim them, taking off any brown spots, and slice them about 1/4-inch thick. In a small saucepan, heat up 1 cup white vinegar, 1/3 cup sugar, and 3 tablespoons salt on high, stirring to fully dissolve. Cool slightly. Place the sliced vegetables in a 16-ounce container (if you have a lot of old veggies, use a quart-size jar and double the pickling liquid). Cover the veggies with the still-warm liquid. If there's not enough to cover, add a little water. Refrigerate for at least 6 hours. Use these pickles in salads or sandwiches, eat them as a snack, or serve them alongside burgers. They'll keep in the fridge in the liquid for 2 weeks. Feel free to add a few whole garlic cloves, a teaspoon of pickling spices, or a few pinches of crushed red pepper flakes to the liquid when simmering for some extra zip.