Snap your fridge or type what's inside. Frostline surfaces 3 doable 30-minute recipes, ranked by what's closest to the bin — so nothing good dies in the crisper.
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$1,500 a year.
That's the average household food-waste bill — and most of it is produce that someone bought with good intentions on a Sunday. Frostline turns good intentions into actual Tuesday dinners.
How it works
No recipe browsing. No ingredient substitution rabbit holes. Just: what do I have, what's dying, what can I make.
Snap a photo and Frostline reads your fridge in seconds. Or just type what you remember — it handles both without complaint.
Camera scan: ~8 secondsThe algorithm checks purchase dates, visible state, and typical shelf life to rank your ingredients by urgency. Wilting spinach beats a full head of cabbage every time.
Sorted by days remainingEach suggestion maximises the number of expiring items used. Step 1 of 8 shows on screen. You cook. Nothing rots.
30 min or less, alwaysThe output
Rust highlights are items that expire within 48 hours. The first recipe always uses the most of them.
Why Frostline
“Cooking apps got obsessed with discovery. We got obsessed with the Tuesday problem.”
Most recipe apps assume you want inspiration. You don't. You have half a zucchini and 30 minutes before the kids need feeding. You don't need a curated collection — you need someone to look at what's actually in your fridge and tell you what to make with it right now, before the spinach gives up entirely.
Frostline exists for people who know how to cook but waste produce anyway — because knowing how to make shakshuka doesn't help when you've forgotten you have the eggs.
From beta users
“I used to Google 'what to do with limp celery' at least twice a week. Now I just scan.”
“The ranking by urgency is the whole thing. I stopped throwing out half-used produce after day two.”
“Frostline found a legitimate frittata I'd have never thought to make. The spinach was already a little sad.”
FAQ
10 free scans a month. No card. Start rescuing dinner tonight.
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The Prep Counter
Most produce waste happens not because we forget to cook — it's because we open the fridge at 6 p.m. and can't think of a single recipe fast enough. This guide breaks down a simple weeknight system for turning aging vegetables into dinner in 30 minutes or less. No meal-prep Sundays required.
These seven recipes were designed specifically around the random half-used vegetables, leftover grains, and lone eggs that pile up mid-week. Each one comes together in 30 minutes and is flexible enough to swap in whatever you actually have. Dinner solved, fridge cleared.
There are two ways recipe apps let you tell them what you have: snap a photo, or type it all in yourself. The approach you choose affects not just setup time but how accurate your recipe suggestions actually are. We break down the real trade-offs so you can pick what fits a busy weeknight.
The average American household throws away nearly $1,500 worth of food every year — and fresh produce accounts for the biggest share. This post breaks down exactly where that money goes, which vegetables are the worst offenders, and what behavioral patterns drive the waste. The numbers might change how you shop.
Half a zucchini. Three sad cherry tomatoes. A bunch of cilantro you bought for one recipe. These are the mid-week fridge orphans that almost always end up in the trash. Here are 10 of the most common leftover ingredients home cooks have on Wednesday night — and the fastest ways to actually use them.