Heidi Ritchie

I will reduce food waste and save money by planning a weekly menu of meals and ingredients for my household of 2.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

If I am missing an ingredient for a recipe I will find a substitute I have on hand and use that instead.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 1 batches.

I will properly store apples by keeping them on the counter for up to 7 days and then moving them to the refrigerator.I will keep them away from bananas and avocados, since those speed ripening. I will properly store 5 apples.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 1 leafy greens.

I will learn about food storage and store food based on best practices to keep it from spoiling before it is used.

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 2 meals using leftovers.

I will explore different meal plan techniques and choose one that works for my household.

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.