To use up wilty odds-and-ends produce, i like to make dishes that require cooking the life out of them so that you don't even notice that the veg wasn't at its optimal freshness. Three good dishes for this are quiche, omelette (which is really just a crustless quiche without the oven time, now that i think of it!) and korean pancake. All three recipes involve cooking the fillings before adding it to the quiche/omlette/pancake, and then they get cooked again. In the end you never notice if the produce began at sub-par rather than peak freshness.

I recommend es apokat for leftover avocados. It's a smoothie of avocado, a bit of sugar, a bit of milk. Then swirl in some chocolate syrup. It's wonderful!
Here's a recipe from a blog I like:
http://eatingasia.typepad.com/eatingasia/2006/07/well_shut_my_mo.html
Except I disagree with the melted chocolate part. Even after cooling it, it went all clumpy and was not as good as what I had on a trip to Indonesia. Stick with the chocolate syrup. (Unless someone knows a tip for how to make your own? I'm listening.)
You will never wonder what to do with leftover avocado again. :)

I made an improvised dinner last night, clearing out the straggling bits of last week's farmers' market haul, and it was so good that The Fella and I both moaned with delight as we ate. It was:

- zucchini fritters (the only non-improvised recipe I used last night; I've linked it here before) with a tomato-cream sauce with sherry and saffron. That used up some limp, sad zucchini and a half-cup of left-over light cream, and the juices from the bruschetta's tomatoes.
- sweet potato salad: cooked sweet potatoes, chunked and tossed with orange-sesame dressing, then chilled thoroughly. To serve, I topped it with curry-glazed peanuts (a handful left in the jar, so I tossed 'em with sugar syrup, curry powder, and salt in a hot pan)
- grated carrot (big Frankensteinian carrots getting just a little too old to eat plain) tossed with the same dressing, topped with chili-glazed sesame seeds
- bruschetta of heirloom tomatoes (a little past their prime, but still delicious!) diced and briefly pan-seared with leftover garlic butter, piled atop the tail-end of a French loaf that had been crisped under the broiler.

I love this kind of cooking. I call it Pantry Roulette, and I often play it at my mother's house or at close friends' homes: open the fridge, see what's at hand, and concoct the best possible meal from it. But last night was stupendously successful --- I even surprised myself.

Almost as incredible was today's lunch: spinach topped with the last bits of the marinated carrots, sweet potato salad, sesame seeds, and peanuts. So good!

I really appreciate this photo. After seeing so many food pictures, it's nice to see one that looks like real life!

My fella and I are heading to our beach house for the weekend and we used all of the leftover vegetables to make tortilla soup on Wednesday. Then we stuck it in the freezer so it will keep everything else cold on the way there. We're Texans and tortilla soup is our version of vegetable soup, so it was good for leftover vegetables (which tend to be peppers and onions) and condiments (pickled jalapenos from the local BBQ place; last bits of our favorite salsas).

I usually make a big batch of stock before I go out of town (Sometimes even as I'm packing). If I don't have chicken I'll just make a veggie stock.
Also fried rice is a great 'use up' stuff recipe. :]

Also, if you go to supercook.com and type in the ingredients you have at home, and highlight the ones that you want to use the most, it will provide you with many recipes