I dumpstered some lovely little greenbeans so I immediately made what I like to call Greekbeans. You’ll need:

• dumpster greenbeans
• 2 dumpster tomatoes, diced
• 1 small dumpster onion, diced
• juice of 1/2 dumpster lemon
• garlic
• salt and pepper
• 2 Tbsp olive oil

You could blanch the greenbeans by dropping them in boiling water for a minute – or steam them – but I’m pretty lazy so I generally don’t. The greenbeans aren’t as tender the lazy way but whatever, if it gets food in my mouth sooner then I’m ok with it. Heat the oil in a pan and add the chopped onion.

Oh yeah, you should pinch or cut off the ends of the greenbeans to make them all pretty and stuff. You could also break them in half if you want; I like to keep mine long.

Saute onions until tender then add the garlic and cook until it starts to turn golden. Add the greenbeans, tomatoes, and lemon juice. Cover and simmer for as long as you can wait. I can usually go for about 10 minutes, 5 when I’m extra hungry. Then longer you simmer the more tender your Greekbeans will be. Season with salt and pepper. Eat with someone you love. Or someone Greek.

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I wanted to make some leek and potato soup but the dumpster did not bless me with potatoes so I had to do a little research. I found this recipe on vegweb.com, one of my favorite vegan recipe sites ever. Back in the day it was pretty simple, but now they have thousands of recipes and lots of tasty looking user-submitted photos. Sometimes I go there just to look at all the food photos.

• 2 cups lentils
• 1/2 head of cabbage (or lettuce in this case), roughly chopped
• 3-4 leeks
• 1/2 onion, chopped
• carrots
• 2 tomatoes
• 2 tsp basil
• 2 tsp oregano
• salt & pepper
• olive or vegetable oil
• water or broth

Boil the water or broth and add the lentils, cabbage/lettuce, a little salt, and some leek tops (you’ll take those out later). Reduce heat, cover, and simmer while you chop more veggies.

Slice the leeks in half lengthwise then chop them up.

Chop up the carrots and onions. I used about 1/3 of a bag of baby carrots and a few pearl onions that I dumpstered.

Saute the veggies in a couple Tbsp oil and add a pinch of salt and pepper.

Add the sauteed veggies and tomatoes to the lentils. You can also remove the leek tops now. Add the basil, oregano, and more salt & pepper to taste. Cover and simmer for about 10 minutes.

Last week we dumpstered a bunch of leeks and tomatoes. And one little summertime nectarine.

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After dumpstering a ton of cauliflower, potatoes, and tomatoes, I decided to make some Aloo Gobi.

I used:

• 1/4 cup vegetable oil (seems like a lot, but this recipe makes a ton of food)
• 1 large onion, diced
• 1 tsp hot sauce (like Sriracha)
• 1 head of cauliflower
• 2-3 potatoes, peeled and diced
• 3-4 tomatoes (or 2 cans), diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 2 tsp turmeric
• 1 tsp salt
• 2 tsp garam masala (I made my own)
• salt

First heat the oil and saute the onions and cumin.

Saute onions until translucent.

Add the turmeric and 1 tsp salt.

Add hot sauce and tomatoes.

Add garlic, potatoes, and cauliflower. Stir well, cover, and allow to simmer for 20 minutes or until potatoes are cooked.

I didn’t have garam masala so I made a janky version using 1/4 tsp of each of the following:

• curry powder
• cumin
• black pepper
• cinnamon

Add the garam masala and stir well. You can eat immediately or let it sit for a while to really soak up the spices.

If you have it, serve with some fresh chopped cilantro on top.

After dumpstering a ton of potatoes I wanted to do something other than just mashed, baked, or fried potatoes. What’s a girl to do? Curry!

My intention was to make Masaman Curry, but it turns out I only had a can of Thai red curry paste left. Well, red curry it is! Luckily we acquired about a dozen limes and a few bags of cherry tomatoes. We also dumpstered quite a few bunches of asparagus so I threw that in, but honestly I didn’t like the flavor of the asparagus in this curry. Looked pretty though . . .

Ingredients:

• 2 Tbsp oil
• 1-2 Tbsp red curry paste (make your own!)
• 1 can coconut milk
• 1 Tbsp soy sauce
• 4-5 potatoes
• 10 or so cherry tomatoes (or 1 large tomato, or 2 roma)
• 2 limes

Peel potatoes and dice into 1 inch cubes. Quarter cherry tomatoes. Heat oil in pan. Add curry paste and stir for 1 minute. Stir in remaining ingredients and squeeze in juice of limes. Cover and simmer for about 15 minutes, stirring occasionally and adding water if necessary.

If you have some, I would also add some chopped onion and/or tofu.

Serve on a bed of rice.