Recipe Ideas for Using Food Scraps!
So lately, things have been feeling just a little bit chaotic, so I set an intention to simplify things that I DO have control over, including my fridge by downsizing on what I buy, going back to basics, compartmentalizing what I already have, sterilizing old glass jars in my fridge for pickling or other recipes, and asking myself if I "Can Can It."
Not only has it made my life feel a little more under control, I feel freed from some of my food waste worries.
Morton Salt is super cool and they are who I worked with on this project. They challenged me and everyone else too to start thinking about the food we waste. They even made a custom font out of food scraps and I turned it into these cool labels and just adhered them to some jars I already had in the fridge that I just sterilized.
For me, approaching food in this way has been so refreshing. It's given me so much freedom and clarity in the kitchen, that it's helping improve the quality of my life. And I've noticed that when I create that intention and space for myself in my kitchen, it has no choice but to reflect itself in parts of the outside environment as well. All it took on my end was a teeny bit of creativity, a few staples, and some aging, lonely produce. Check these recipes below for a handful of recipes that can help you simplify your fridge and get the ball rolling on some of your own recipes too!
ASPARAGUS (STEM) ALMOND PESTO
You don't have to throw away the stems of your asparagus anymore--you can just turn them into pesto instead.
1 cup chopped asparagus stems (the tough parts you might typically discard)
1/2 tsp salt, plus more to taste
1/2 tsp baking soda
1/4 cup olive oil, plus more if needed
1/4 cup lemon juice, plus more if needed
2 cloves garlic
2 cups packed herbs (basil or cilantro)
1 cup almonds or other nuts
salt and pepper to taste
In a saucepan add the asparagus stems and cover with water. Add the salt and baking soda (to help with bitterness) Bring to a boil and cook for a minute until just tender. Drain and add to a blender or food processor along with the rest of the ingredients and blend until completely combined. Transfer to a jar and refrigerate until ready to use. Serve over hot pasta or a grain bowl.
(RIPE) BERRY BUTTER SAUCE
For days when your berries aren't holding up too well in the fridge and beginning to look sad and shriveled, make this insanely delicious sauce!
Heaping cup blueberries or other extra ripe berries
1/4 cup melted butter (dairy-free if needed)
1/4 cup balsamic
Salt to taste
Combine all the ingredients in a blender or food processor and blend until smooth. Transfer to a clean glass container and keep in the fridge until ready to use. You may need to warm it up either in the microwave or by dipping the container in a bowl of hot water for a few minutes. Serve over anything!
(WILTED) GREENS DRESSING
Before they expire, save your browning avocados and your wilting greens with this recipe!
1 cup wilted greens (kale, spinach, spring mix, a single herb), cleaned of any brown pieces
1 clove garlic
4 tbsp. lemon or some type of vinegar
1/4 cup olive oil or other liquefied fat you like the flavor of (avocado oil, melted butter etc.)
1-2 tbsp. nuts (pine nuts, walnuts, almonds, pumpkin seeds)
1/4 avocado
@morton salt and fresh cracked pepper to taste
Combine all the ingredients in a blender or food processor, and blend until smooth. Transfer to clean jar, and keep in the fridge until ready to use. Serve over a salad or a grain bowl.
CARROT (PEEL) MISO DRESSING
Instead of discarding your carrot peels, turn them into this dressing or just never peel your carrots--buy organic and rinse and scrub them lightly before using.
1 cup tightly packed carrot peels (from about 5 large carrots, or just use 2 medium carrots, unpeeled)
2-inch chunk ginger
1 clove garlic
1 tbsp red miso paste
1/4 cup olive oil
3 tbsp lemon juice or light vinegar
Combine all the ingredients in a blender or food processor, and blend until smooth. Transfer to a clean glass container, and keep in the fridge until ready to use. Serve over salad greens or a grain bowl.Chris was a helper on the job too! Follow him on Instagram (that's right it's official) at @christopherrthecat !
