Many family dinners are planned ahead of time after pulling a delicious-sounding recipe out of a cookbook and making a detailed grocery list. But there are plenty of nights when this home cook just wings it based on what’s lurking in her freezer, has ripened on the counter or — more often than I’d like to admit — is about to spoil in the refrigerator crisper.

While I cook nearly every day, I’m constantly moving on to the next dish, usually with different ingredients to keep things interesting. I also can’t help myself when at the farmers market because everything looks so good and I’m always trying to make good on my eternal self-promise to eat more vegetables.

Combined, that means I almost always have too much of something or other in my fridge that I need to act fast on to avoid costin

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