I bought a load of reduced veg- what to have for dinner?

[CultureAlienationBoredomandDespair]

I planned on making a risotto primavera but think I’ve got too much veg and it won’t really keep to use some tomorrow. I’ve got tender stem broccoli, asparagus, courgettes, and a massive bag of spinach- none of which particularly freezes well.

I could do a pasta but we’ve had it a lot lately and my son had it for lunch at nursery. I’ve got a well-stocked kitchen with other veg, meat, tinned fish (but I think I’d rather keep it veggie tonight), herbs and spices, onions, lemons, cream, Parmesan, pastas, rices, pulses etc. Bonus points if it uses up the half a pot of sour cream in my fridge leftover from fajitas on Saturday.

What would you cook?

Spinach quiche

Spinach and chickpea curry

Grate the courgette, mix with eggs and make fritters

Stir fry

Soup.

Have never made one, but something like a veggie crumble?

These sound great but I was hoping to use the veg all in one dish as I haven’t got that much time today to batch cook and it all needs to be used today really.

I do love soup, but it’s very warm here today.

Spinach freezes fine, so stick that in the freezer and use the rest to make a big veggie tortilla. Any extra courgettes, roast them and have in a salad tomorrow.

Was going to say same veggie burrito or fajitas with sour cream and grated cheese

Courgette and broccoli will freeze fine, but if you're keen to use them up I'd roast the courgette with some garlic and cherry tomatoes and make a salad. It'll keep fine for tomorrow.
Sauté the broccoli with some soy, dash of honey, olive oil and ginger for a tasty side dish.

In that case, make a quiche with wilted spinach and grated courgette, serve with asparagus and broccoli.

Freeze any leftover broccoli and asparagus to put in a soup/curry/ pasta sauce etc another time.

Courgettes and spinach would fit with aloo saag or an adapted version of this Courgette Sabzi Recipe - Great British Chefs
which was way nicer than I thought it was going to be. I also added mustard to it.
Maybe a broccoli cheese with a bit of the sour cream - and that would freeze.

I would either make risotto or a quiche with the courgette and asparagus. I would then roast the broccoli for 10-15mins till it's a bit charred on its edges and serve it with whatever you've made.

I would also make soup. You can freeze any leftovers. What's the difference in having soup or risotto heat wise?

Oh and def freeze the spinach.

I would just chop all the veg along with something from the onion family, stir fry it and add the cream if you think it'll go and some fresh herbs at the end, maybe a sprinkling of grated parmesan. Chopped bacon would be a nice start in the pan if you don't want it too veggie 😉

Stir fry it

I would make a nice garlicky grilled vegetable salad: Toss the courgettes, asparagus & broccoli in crushed garlic, olive pile and salt & pepper, then grill them on the bbq until lightly charred. Then mix them into some couscous with the spinach leaves with a simple lemony dressing.

I'd make a warm salad. Roast the asparagus, broccoli and courgettes and serve with mixed rice/grains and use spinach as salad leaves. Make a dressing with sour cream and harissa paste.

I do a courgette and lemon risotto.
Do Some grilled asparagus on the side

A veggie gratin. Roast the veg (bar peas/spinach). Make a cheese sauce and mix in the veg.

Put in a shallow dish, top with breadcrumbs and a few dots of butter.

Grill until bubbling and serve with a crisp green salad and some sliced tomatoes.

You can add the cream you have to the cheese sauce btw.

And some Parmesan to the breadcrumb mix given you have it.

Veggie cobbler. Whatever veg you have cooked in a tomato sauce and topped with cheese scone mix and baked. Always a favourite in my house

https://realfood.tesco.com/recipes/veggie-cobbler.html

Wilt the spinach in butter then freeze - takes up less room.

If you’ve got eggs, that’d be a banging frittata - bung the sour cream in with the eggs when you whisk them up

I would steam the green veg, make a noodle salad with a lime/soy sauce dressing and peanuts or sesame on top. If the spinach was fairly small I'd add some leaves, if not I would make a spinach and potato soup for another day.