We recently asked our network of registered dietitians for their favorite produce shopping tips and usage ideas to help consumers increase consumption, lessen food waste and save a little money too.  We received so many great tips, that we created a second blog post with more ideas from registered dietitians.

• “The answer is always pizza! Pizza Fridays are a fixture in my family and after nearly 15 years, I am convinced — it ALL tastes good on pizza. Clearing out the fridge every Friday and throwing what’s on hand atop some dough with a sprinkle of cheese is a wonderful way to get in extra servings of veggies and to reduce food waste.” Dana White, MS, RD, ATC and founder of Dana White Nutrition.
• “Stretch salad greens by adding thinly sliced or chopped fresh cabbage to your salads–cabbage is low in cost and packed with nutrition.” Sally Kuzemchak, MS, RD, founder of Real Mom Nutrition and author of The 101 Healthiest Foods For Kids.
• “Keep a container in the freezer and pop in overripe fruit for smoothies, popsicles or purees to use for desserts.  Vegetables can also be frozen and used for soups, stews, casseroles and more.” Kathleen Zelman, MPH, RD, LD, No Nonsense Nutrition.
• “Peel and shred a carrot on the large holes of a box grater. Add the shredded carrot to tuna or salmon salad, stir into a savory soup, mix into a muffin or pancake batter, or sprinkle over a green salad.” Liz Weiss, MS, RDN, Liz’s Healthy Table and author of Color, Cook, Eat book series.
• “When you buy berries fresh, think of them outside a breakfast staple to ensure you use them up before they are past their prime. Berries work wonderfully in salads, both leafy and protein based. Consider tossing arugula with fresh sliced strawberries, nuts, and a balsamic vinaigrette or blueberries into your rotisserie chicken salad for a quick grab and go lunch with crackers. The possibilities are endless!” Elizabeth Shaw, MS, RD, CPT, and founder of  Shaw Simple Swaps.
• “Consumers should disregard produce shopping guides, like the ‘Dirty Dozen list.’ Instead simply follow the advice of dietitians and health experts and choose the fruits and vegetables that you enjoy and are affordable and accessible for you and your family.” Sylvia Klinger, DBA, MS, RDN, CPT and founder of Hispanic Food Communications, Inc.
• “Make fresh herbs last longer. Don’t put them in the produce drawer, where they may get forgotten and end up spoiling. Place them in a glass of water, as you would cut flowers and keep in the fridge (loosely covered by a produce bag).” Sally Kuzemchak, MS, RD, founder of Real Mom Nutrition and author of The 101 Healthiest Foods For Kids.
• I am a big fan of putting flavorful meats and fillings in lettuce cups because they’re light, crunchy and fresh and really let the flavors of the dish shine. I look for Boston or bibb lettuce, or any artisan variety that is shaped like a cup but you can use romaine or iceberg leaves as “boats” in this case. Basically, anywhere you use a bun, you can use greens! Julie Andrews, MS, RDN, FAND, founder of The Healthy Epicurean.
• “One of my best tips is to use canned beans with produce in everyday recipes. I have a recipe on my blog for a Last-Minute Black Bean Soup that comes together quickly with some sautéed red bell pepper, frozen corn kernels, jarred salsa, cumin and chili powder, and a can of black beans. I like to top with fresh cilantro, shredded cheese, and plain Greek yogurt. Great nutrition, including fiber, iron, protein and potassium.” Liz Weiss, MS, RDN, Liz’s Healthy Table and author of Color, Cook, Eat book series.
• “My favorite way to easily include more fruit in my day is to add fresh or frozen fruit to overnight oats. Including frozen fruit such as berries, cherries, or mango when meal prepping at night allows it to defrost by morning so no extra step is needed. You can also prepare several days in advance in Mason jars or storage containers and mix and match whatever fresh fruit you have left so none goes to waste.” Lauren Harris-Pincus, MS, RDN, founder of Nutrition Starring You and author of The Everything Easy Pre-Diabetes Cookbook

You can eat organic and conventionally grown produce with confidence.  Peer reviewed studies and government data consistently show that both production methods provide safe produce for you and your family. Remember to wash organic and conventional produce using running tap water (no soap or detergents!).  According to the Federal Food and Drug Administration (FDA), washing produce often removes or eliminates any residues that may be present as well as dirt and bacteria.