Hungry Harvest Recipes: Delicious Ways to Use Your Surplus Produce

A Colorful Assortment Of Fresh Fruits And Vegetables On A Cutting Board.

Are you tired of letting your extra fruits and vegetables go to waste? Look no further than these delicious recipes to use up your hungry harvest! With a little creativity, you can turn your surplus produce into mouth-watering dishes that will satisfy your hunger and your taste buds.

What is a Hungry Harvest?

Hungry Harvest is a company that rescues fresh, surplus produce and delivers it to homes and businesses across the United States. Their mission is to fight food waste and hunger by creating a more sustainable food system. By purchasing a Hungry Harvest box, you can help reduce food waste while also supporting local farmers.

Why Use Hungry Harvest Produce in Recipes?

Not only is using Hungry Harvest produce an environmentally friendly choice, it can also save you money! By using what you already have, you can reduce your grocery bill and create delicious meals. Additionally, using fresh produce in your cooking can boost the nutritional value of your meals.

Tips for Using Surplus Produce

Before we dive into the recipes, here are some tips for using surplus produce:

  • Freeze extra fruits and vegetables to use later in smoothies or sauces.
  • Make homemade sauces or jams to preserve extra produce.
  • Roast vegetables to bring out their flavor and make them last longer.
  • Use overripe fruit in baking recipes like banana bread or muffins.

Recipes to Use Up Your Hungry Harvest

Roasted Vegetable Pasta

  • Ingredients:
    • 1 lb. pasta
    • 2 cups chopped vegetables (such as zucchini, bell peppers, and onions)
    • 2 tbsp. olive oil
    • 2 cloves garlic, minced
    • Salt and pepper
    • Grated Parmesan cheese


  1. Preheat the oven to 400°F.
  2. Toss the chopped vegetables with olive oil, garlic, salt, and pepper.
  3. Roast in the oven for 20-25 minutes or until tender and caramelized.
  4. Cook the pasta according to package instructions.
  5. Drain the pasta and add the roasted vegetables.
  6. Top with Parmesan cheese and enjoy!

Fruit Salad with Honey-Lime Dressing

  • Ingredients:
    • 4 cups chopped fruit (such as watermelon, pineapple, and mango)
    • 2 tbsp. honey
    • Juice of 1 lime
    • Fresh mint leaves


  1. In a small bowl, whisk together honey and lime juice to make the dressing.
  2. In a large bowl, combine chopped fruit.
  3. Pour the dressing over the fruit and toss to combine.
  4. Serve with fresh mint leaves for garnish.

Cauliflower Fried Rice

  • Ingredients:
    • 1 head cauliflower, grated
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 cup chopped vegetables (such as carrots and peas)
    • 2 eggs, beaten
    • 2 tbsp. soy sauce
    • Green onions, chopped (optional)


  1. Heat a large skillet over medium-high heat.
  2. Add the grated cauliflower, onion, and garlic to the skillet.
  3. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
  4. Add the chopped vegetables to the skillet and cook for an additional 3-4 minutes.
  5. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked.
  6. Mix the eggs with the vegetables and stir in the soy sauce.
  7. Serve with chopped green onions for garnish.

Veggie Frittata

  • Ingredients:
    • 6 eggs, beaten
    • 1 cup chopped vegetables (such as broccoli, mushrooms, and bell peppers)
    • 1/4 cup milk
    • Salt and pepper
    • 1/4 cup shredded cheese


  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper.
  3. Stir in chopped vegetables and cheese.
  4. Pour the mixture into a greased 9-inch pie dish.
  5. Bake for 20-25 minutes or until the eggs are set.
  6. Slice and serve hot.

Carrot Ginger Soup

  • Ingredients:
    • 1 lb. carrots, peeled and chopped
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tbsp. grated ginger
    • 4 cups vegetable broth
    • 1/2 cup coconut milk
    • Salt and pepper
    • Fresh cilantro (optional)


  1. In a large pot, sauté onions and garlic over medium heat until tender.
  2. Add chopped carrots and grated ginger to the pot.
  3. Pour in vegetable broth and bring to a boil.
  4. Reduce heat and simmer for 20-25 minutes or until the carrots are soft.
  5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
  6. Stir in coconut milk and season with salt and pepper.
  7. Garnish with fresh cilantro before serving.


Using Hungry Harvest produce in your recipes is a great way to reduce food waste and create delicious meals. With these recipes, you can turn your surplus produce into satisfying and nutritious dishes that your whole family will love.


How do I purchase a Hungry Harvest box?

Visit the Hungry Harvest website to order a box for delivery to your home or office.

Can I choose what produce comes in my Hungry Harvest box?

Yes, you can customize your box by selecting your preferred fruits and vegetables.

Is Hungry Harvest produce organic?

While not all produce is organic, Hungry Harvest works with local farmers to source high-quality, fresh produce.

Can I cancel my Hungry Harvest subscription at any time?

Yes, you can cancel or modify your subscription at any time through the Hungry Harvest website.

How can I learn more about reducing food waste?

Visit the Hungry Harvest website or search for local organizations in your area that focus on food waste reduction and sustainability.

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About the Author: Rene Bennett

Rene Bennett is a graduate of New Jersey, where he played volleyball and annoyed a lot of professors. Now as Zobuz’s Editor, he enjoys writing about delicious BBQ, outrageous style trends and all things Buzz worthy.


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