It’s a shame to waste produce, so when I discover something in the final stage of freshness, I often use it to make a quick tomato sauce. Last week, the featured item was mushrooms. I sliced the mushrooms and sauteed them in a saucepan with a drizzle of olive oil , and then added a 15 oz. can of tomato sauce. Diced or crushed tomatoes work well too. Finally, I added some white beans that I had leftover from another recipe, and after simmering for a bit on the stove, a small pot of “Anything Goes” sauce was ready. Served over whole wheat linguine and topped with shredded Parmesan, it makes a wonderful meal.