compost?

Compost or multi veg bubble and squeak. But, honestly, stale vegetables that were commercially produced do not sound appetizing. And possibly not safe either.

Professionally produced, not "commercially" like those sorry trays they sell at supermarkets. The caterers are like having a high end restaurant come to your home.

If the veg were icky I'd have no compunction tossing them in the compost, but they're perfect. They just need to be cooked because it's cold and I'm tired. They're raw veg. They're perfectly safe. What an awful thing to say.

Thanks for nothing.

I think I would dump the carrots, celery, cauliflower, potatoes and any other appropriate vegetables on hand onto a sheet pan with some olive oil and salt and pepper and roast them.

The cucumbers and radishes can go in a salad.

I have no idea what to do with stale latkes. Will they re-crisp in the oven or air fryer?

Do you eat meat? Could the appropriate ones be cooked around a pot roast?

I don't think it's awful to give an honest opinion. You asked and I wrote what I thought about left over pre prepared vegetables. Sorry if that wasn't what you wanted to read. It was meant seriously. Pre cut produce is a risk.

"Pre cut?" Cut at the house, handled properly, kept in the fridge. Some of the safest fresh food there is.

If you want a bit of meat, add some chicken breast strips to the sheet pan.

Vegetable curry - leave the veggies large and have a yogurt cucumber raita on the side

Cocunut milk and veggie broth ... Wish I had that problem right now , sounds kind of fun !

Curry! I like that idea! All the other suggestions, too--all things that would work and I didn't think of.. I have some herb sauce that would make a good base for something akin to raita. Perhaps, rather than making a proper curry, I could do it as a sheet pan roast with curry spices. Less standing over the stove (long day). Pot roast was another great suggestion. I might have a slab of chuck in the freezer. Hobbitmon, the ramen sounds good to eat, but agreed on the amount of chopping.. Today was too busy, and I'm too tired. I'll store the idea. It's not something I'd think of.

This is much better! Too many ideas is far better than too few. Thanks everybody!

I realized as I was prepping that the reason I was so against chopping was with all the activity after being quiet with the bad toe and bad knee (both are nearly all better now) that I had bad knots in my shoulders and back. Duh. Cutting cucumber spears, no problem, but the ends of the carrots, and halving the too big cauliflower was more than enough! I tossed them with some tasty viscous olive oil but I really wasn't up to toasting spices, or really even pulling out a bunch of bottles of ground. To me, regular, yellow American curry powder is what goes on chicken salad. But I remembered I'd been given a box of ”Indian” spice mixes from Penzey's, which I'd never had a reason to use. After examining them all, I went with Balti.

Here's what the website says: Baltistan is an ancient region of northernmost Pakistan with influences from Persia, Tibet and China. Balti meals are rich stews cooked in a karahi (small wok), and would be eaten with naan and other Indian breads. The deliciously spicy but not too hot flavor of Balti makes it a great choice for chicken, pork or beef.

Hand-mixed from: coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka, ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf.

Whatever. I wasn't making curry, just flavored vegetables. I tossed them until well coated, and put them in the oven. Then remembered I was going to add an onion, so did not too far into the cook, separating them to go faster. The I remembered the fingerlings, but they were cooked, so it wasn't too late, and I added them halfway through, cut in half. But there were a lot of cucumber spears. Those didn't hurt to cut into chunks for a salad, rather than anything like raita. With a dollop of caramelized shallot dip, and a spoon of the solids from the roasted red pepper dip, plus a heap of the sour cream-y dill-herb sauce, it was really good.

All the time I was working, I was thinking, no I don’t have any chicken or meat, but possibly a slab of frozen chuck which sounded too much work (and frozen cooked turkey parts, which I'd totally forgotten) when it dawned on me that I did have a protein! From a fit of ambition, I have some nice large cooked shrimp which were meant for salad! I can change it to curry-ish and use the roasted veg—tomorrow. I did pick at them when they came out of the oven (inc. radishes, which were big enough to roast—roasted are kind of like sweet roasted turnips). Obviously not with American curry powder! The veg taste really good, and the roasting made them soft enough for salad, so the shrimp salad should be great.

Thank-you, all of you! I wouldn't have gotten here without you all!

I haven't read all the posts, just to say don't chop, just roast in the oven, then blitz into soup!

Thanks, IC! I kind of thought of that but wasn't sure of getting it smooth enough. Any hints for next time?

Fun2BHere, I forgot to answer about the latkes. I thought, when I thought I wanted to make soup, that I would use them to thicken it and contribute their oil. But, in general, latkes rewarm very well. When I make them for the masses I freeze them in layers with parchment between, and just lift the layer onto a sheet and pop them in the oven, best about half thawed, but one can adjust for any starting temperature. Lots of little starchy things rewarm well this way. Because these were bland, they might like to be warmed in a pan with some seasoning instead.

Tear up the latkes into chunks and toss them out in the backyard for the animals (same as you would with old bread).

Thank-you for an idea that would never occur to me, but no (I would never do that with old bread!). Perhaps that's a snow thing? I know nothing about snow. There is no good reason to attract rodents here--I just spent good money to fix damage they did to my vehicle.

Just now seeing this....I'd put everything in a Wok with a little olive oil and a low heat...sort of steam it with a splatter screen over the top and some soy sauce. I eat a LOT of veggies.

"There is no good reason to attract rodents here--I just spent good money to fix damage they did to my vehicle."

Uh...I was thinking more the birds and such...

LOL! No need to attract crows either, and the hummingbirds prefer the bougainvillea. :)

I think it's kind that you want to feed the animals, but they don't go hungry here. ;)