Also for everyone, but I just made a very nice dish with some Chinese broccoli, baby bok choy, ginger, garlic and other veg, as well as a portion of pork shank off the bone which I had braised in dark beer with more or less a mirepoix. I froze most of the shank in little snaplock containers, and it is even better once gently thawed. Problem is, with all the nutritious vegetables, I think I have enough of this for all week. I really don't want to waste food; I'm wondering if there are sites with ideas so as not too, without compromising a plant-centred (but in my case, not vegetarian) diet.
I deliberately bought the Asian greens at a grocery that sells small portions of them; the ones closest to me have them in "family-style" bags. I only used half of each package in my (very yummy and nutritious) dish.