As much as I like going all out to make the best dishes I can from the best ingredients available, there is an equal part of me that is very much into using "whatever you've got" to save money to make lesser things and busy weeknight meals. The cool thing is that you can do both. Buy all fresh and make the best, but then also use leftovers or buy older discount produce to save money where it doesn't really matter. As long as you're flexible on the "off' days, it doesn't take much planning to do both, really. You just pull out older meat, produce, cheese, and whatever else you have on the counter, and whip up a solution to make dinner with it all. I use withered potatoes to make mashed potatoes, and similar onions, carrots, and celery, etc. to make beef and chicken stocks or sauces, for example.
