i love raw sauces--my favorite recently is one from the nytimes--garlic, a nice big tomato, chickpeas, olive oil and balsamic vinegar, basil, and let it sit for a while. one of the most delicious sauces I've ever had.
I also cook for one and while I haven't come up with any solutions regarding produce like celery (apart from lots of recipe planning before I go shopping), freezing is a good way of preserving herbs, which I can never use before they wilt. They go a little limp but the flavor and color are like fresh for two or three months.
Of course, you could do this on your own, since the grease trucks work with pretty basic ingredients. Get your roll, fry some chicken strips, french fries, mozzarella sticks, top with a fried egg, ketchup and the obligatory piece of lettuce...
Having had a minor tempeh disaster today I'd love some new ideas on how to work with it, too. I've made a couple attempts to cook it, but so far nothing very good; it dries out too easily and is so strongly flavored that it probably takes more than a few meals to acquire a taste for it. I'd try it crumbled and fried, then added to a curry, though. Today I made Bittman's recipe for crumbled tempeh, spinach & rice and it was pretty awful (not much seasoning in his recipe--what made me think this would taste good?) but the crumbled, fried tempeh on its own wasn't bad--much better than baked tempeh, which is what I tried last time. Maybe you can try adding it to a spicy curry as a beef replacement--the flavor of tempeh is so complex and deep that I think it would work well for this.
Vodka, but I once had a creamy bolognese that was wonderful.
I love to make my own sauce from home grown tomatoes. It takes awhile, but it's worth it.
My choice.....
Anything that's not out of a can or a jar.....
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