Stretching a dollar is high on everybody's list these days. The same goes for eating a healthy diet. These two things may seem to be mutually exclusive at times, what with the high price of organics and specialty health food items. But you can save yourself some money and time by making the most out of the produce that you purchase on a weekly basis.

Minestrone with Sun-Dried Tomatoes and White Beans

(Adapted from the recipe of the same name featured in the February 2010 Vegetarian Times Magazine)

Serves 8 | 30 Minutes to Make | Vegan | Gluten Free

Ingredients:

• 1 medium onion, diced (1 1/2 cups)
• 1 large or 2 medium carrots, sliced into rounds (1 cup)
• 3 stalks of celery, sliced (1 cup)
• 1 cup fresh or frozen peas or green beans, cut into 1-inch lengths
• 1 Tbsp. olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 6 cloves of garlic, minced (2 Tbsp.)
• 1/2 cup sun-dried tomatoes, sliced
• 1 15-oz. can of white beans, rinsed and drained
• 2 Tbsp. white wine vinegar

First, heat oil in 3-qt. saucepan over medium heat. Add oregano and basil, stirring for 30 seconds. Next, add the onion, carrots, celery and garlic. Cover and cook for 5 minutes or until the onion is translucent.

Then, add the sun-dried tomatoes and cook an additional 5 minutes. Add the white beans and 4 cups of water. Season with salt and pepper. Bring to a boil and then reduce the heat to medium-low and simmer for 10 minutes. Add the peas and simmer 3-5 minutes longer. Stir in the vinegar and season with salt and pepper.

Next let's see how you can transform a crisper full of humdrum vegetables into a yummy Indian entrée.

Vegetables Korma

(Adapted from the recipe of the same name in Vegetarian Times Magazine, February 2010)

A korma is a South Asian dish similar to a curry. The sauce can be made with coconut milk, yogurt, or nut and seed pastes. The cooking method is what differentiates it from the standard curry in that the meat or vegetables are braised (first seared and then cooked in the moist heat of the sauce) with the coconut milk or yogurt.

When using yogurt, keep it below curdling temperature and combine it slowly and carefully with the meat juices.

Serves 2 |30 Minutes |Gluten Free

• 2 medium tomatoes, cut into chunks
• 1/2 small white onion, cut into chunks
• 2 Tbsp. golden raisins
• 2 cups frozen mixed vegetables; like green beans, cauliflower, carrots, lima beans and/or zucchini (12 oz.)
• 1-7 oz. can chickpeas, rinsed and drained (3/4 cup) - optional
• 1/2 cup basmati rice
• 1 1/2 Tbsp. minced fresh ginger
• 1 Tbsp. vegetable oil
• 1/2 tsp. garam marsala or curry powder
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 3 Tbsp. fat-free evaporated milk or heavy cream
• 1 Tbsp. toasted slivered almonds - optional

To start, cook the rice according to package directions. While the rice is cooking, haul out the food processor or blender and purée the tomatoes, onion and ginger until it forms a paste.

Also, heat the oil in a saucepan over medium heat. Add the garam marsala and cardamom and cook for 30 seconds, or until you can smell the spices, constantly stirring. Take the purée and raisins and add them to the saucepan.

Now, cover the pan, reduce the heat to medium-low and simmer 6-7 minutes. The veggies should be tender when finished. Remove from heat and serve over the rice. Garnish with a sprinkle of almonds.

Vegetable Juice

(All recipes adapted from Pat Crocker and Susan Eagles' book, The Juicing Bible)

If you own a juicer, you will never have a problem clearing out your crisper. You can juice almost anything. Initially you might think, "Gross, who wants to drink celery juice?" Celery juice alone is not a tasty drink but if you mix it with the juice from a few other veggies and fruits then you can improve the flavor immensely.

Generally, when fruit juice is added to vegetable juice, the fruit juice will override any other flavors. One popular mix is apple-carrot juice. Apple mixed with the high-glycemic carrot yields a very sweet and satisfying drink. Check out the following recipes to see the possibilities available to you.

ABC Juice

• 10 spears of asparagus, washed
• 1 apple, washed and cut into pieces
• 1 stalk of broccoli, washed and cut into pieces
• 2 carrots, scrubbed

In your juicer, process all of the ingredients. Whisk together when finished and drink your vitamins!

Apple Spice Cocktail

• 4 apples, washed and cut into pieces
• 1 carrot, scrubbed
• 1 stalk of celery, washed
• 1-1 in. ginger root
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg

Using your juicer, process the apples, carrot, celery and ginger. When finished, pour into a large carafe and whisk in the cardamom and nutmeg. Pour into glasses and serve at brunch.

Those were only 2 recipes out of many possibilities. Try mixing your own leftover spices, fruits and veggies to see what you come up with. Juicing has many health benefits.

In sum, you can use up veggies in soups, salads, entrée dishes, juices, smoothies, etc. You can purée cauliflower and mix it 1/2 and 1/2 with mashed potatoes. You can shred carrots and chop spinach and add them to your spaghetti sauce. As long as you think creatively and always look for opportunities to include veggies in every meal, you will never waste money on unused produce again.