Don’t Toss That Stem: 4 Recipes to Combat Food Waste
Food waste is a growing topic impacting everyday cooks and top restaurant chefs alike. In fact, according to the Natural Resources Defense Council, about 40 percent of the food produced in the United States each year is never eaten.
With recipes that use normally thrown away ends of food, to ideas for common bumper crop ingredients, there are plenty of creative ways readers can lessen their contribution to waste. The below ideas are not only designed to minimize food waste, they’re also super delicious as well!
Freshly Preserved Ideas
Chard and leek stems? Don’t knock it until you try it. A Sriracha Stem Pickles recipe from blogger Garden Betty transforms these frequently tossed bits into a delicious vinegary side. Think colorful, flavorful, and way less wasteful!
Basil isn’t the only ingredient you can make into pesto. How about carrot tops? This recipe for Carrot Top Pesto uses 2 cups of chopped carrot tops, an ingredient that is likely ditched in your kitchen. Ready in 30 minutes, both your pasta and your wallet will thank you.
A bumper crop for many gardeners at the end of the harvest season, tomatoes are often thrown away or left to spoil. This recipe for Basil Garlic Tomato Sauce uses 7 pounds of tomatoes and can be frozen for up to a year. Make several batches and enjoy fresh homemade sauce all through the winter.
Also on the list of excessive produce at the end the season are peppers- 28% of gardeners report having too much of this veggie at the end of the season! Whether you’re finding yourself with too many jalepeno, serrano or banana peppers - this recipe for Hot Peppers will put them all to good use.
How do you work to minimize food waste in your home? Have any favorite recipes that use commonly tossed out foods? Share with us on social @BallCanning!