May We Recommend: Repurposing Your Kitchen Scraps | The Jewish Week | Food & Wine

May We Recommend: Repurposing Your Kitchen Scraps

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According to the United States Department of Agriculture (USDA), 30 to 40 percent of America’s food supply is wasted, around 133 billion pounds.

Fruits and vegetables are most likely to be tossed followed by dairy and meat. Yet most of the food that we throw out can be repurposed in cooking.

Throwing out usable food is more than a waste of money; it is also bad for the environment. Food waste is dumped into landfills where it produces large amounts of methane, a powerful greenhouse gas, which contributes to global warming.

The buzzword in food circles is “zero -waste cooking.” Rather than tossing out your food scraps, toss them up in sautés, stews, or soups. With a little ingenuity, you can trim your waste and be kinder to the environment.

In her book, Cooking with Scraps: Turn Your Peels, Cores, Rinds and Stems into Delicious Meals (Workman Publishing), Lindsay Jean-Hard offers recipes for using bits and pieces of fruits and vegetables usually destined for the garbage. Both broccoli stems and chickpea liquid are repurposed in the two recipes that follow:

Lemony Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast

Aquafaba Mayonnaise

Twitter @mightymelanie

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