When you don't live with hordes of hungry people, buying fresh and eating healthy can be tough -- especially when it comes to salad goods. Time and time again, I've picked up a package of mixed greens, or some plain ol' lettuce, and then struggled to get through it all. But then I realized: When I know that I want some salads, but aren't sure that I'll be able to finish all of the ingredients before they go bad, I'll pick up a large container of spinach. It's a super-healthy addition to your menu, offering vitamins A, C, E, and K, plus magnesium and antioxidants. But what really makes it great is its versatility. It can be used in salads, or cooked and put into any number of foods -- lasagna, pizza, quiches, and anything else you can think of.
Since spinach cooks down into much smaller amounts, it's okay if you pick it up and don't get through a lot of it right away -- just cook up the rest and either use the cooked spinach pronto, or freeze it and use it later. Personally, I either cook a bunch down immediately to make my favorite pasta dough, or I'll freeze it in specific portions for future batches of lasagna.
The key is to find items that can be used in many ways. The more things you can make with the ingredient, the easier it is to use it up.
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