by D. R. Hildebrand
Whenever I go food shopping I tend to pick up, ponder, and put back the same foods every time. Most of these foods are in recipes I want to make, but are sold in quantities I will never finish—at least not before they go bad. I get excited when I see them but then pause and picture myself weeks later combing through the refrigerator finding a pile of limp, rotten remains, and I pass.
Celery is my number one culprit. I always intend to eat it but never actually buy it.  I don’t have a juicer, though if I did I’m still not sure I’d consume it fast enough, and even with peanut butter I’ve never liked eating it as a snack.  So I decided recently that I would tackle celery in spurts: whenever I would buy this vitamin K-rich veggie I would be prepared with a handful of dishes that included it, and I would make them in succession until every stalk was gone.
Here are a few easy recipes for anyone with a similar celery conundrum. Modify them as needed and enjoy. And please feel free to share your own.
