Prevent Wasted Food

No Leftovers Left Behind

–Rice Reviver–

I don’t know about you, but I never finish all the rice that they give me at the restaurant, and a lot of times, I don’t just cook up one serving at home. When I go out to eat, I tend to pack my lucky snap lid container that helps me shuttle tasty morsels back home. It’s not enough that the rice makes it to my fridge from my rice maker or my take home container, I gotta figure out what to do with it next! Grains tend to be one of the most wasted food groups in the world, and if you too are experiencing rice overload, check out the awesome link below. This “rice reviver” is really 7 recipes in 1, since they include 6 variations to choose from after the basic recipe.

Click here: http://www.gracelinks.org/blog/6423/taste-it-don-t-waste-it-leftover-rice

–Lettuce Make Soup–

First off, I like the recipe for its name, because similar to myself, this person enjoys a little word play. If you are thinking that lettuce doesn’t make soup, I’d agree that at first it seems like a strange concept. This page comes with three enticing recipes to change your skeptical mind. A head of lettuce can be hard to get through before it goes bad, especially if you’re a single person or it’s sweater weather, not salad season. Get crazy, experiment a little and get your leafy greens eaten!

Click here: http://www.wehatetowaste.com/lettuce-soup/

–Ricotta Mashed Potato Gnocchi–

Need I say more? That title is a real eye-catcher. It doesn’t take chef skills to make homemade gnocchi, and really they don’t even have to be beautiful, just yummy. The last time I made gnocchi, I had potatoes that were purple on the outside and the inside. They created an amazing deep hue that even the late great Prince would have been proud to rock. It was an interesting twist on traditional white potato gnocchi. If you tend to cook for an army and cook way too much mashed potatoes, this is great way to reinvent them.

Click here: https://bytesizednutrition.com/ricotta-mashed-potato-gnocchi/

There are many amazing people working on this issue of using up food so it doesn’t go to waste. I suggest looking at these three sites for some inspiring recipes:  Save the Food, Amazing Waste (a free cookbook!) and the Recipe Box from our neighbors to the north running a similar program in King County, Food: Too Good To Waste.

Possibly Edible to Positively Delicious

–Bone Broth Master Recipe–

If you buy bone-in meat, procure some whole animals from the local farm, or get yourself a good deal from the butcher on bones you don’t have to just chuck them in the compost. You can bone up on what to do with bones using a recipe for bone broth. While the bone broth craze may have come and gone, it’s still a super practical and actually ancient way of using up all the effort, money, natural resources that went into creating those animals and their bones. This recipe link brings you to how to make a basic broth and also how to jazz it up with culturally influenced tastes. You’ll even find suggestions for what to do with the broth, like drinking it like tea, using it as a base for gravy, or adding it into your bath to pretend you’re a chicken in chicken noodle soup (totally kidding!).

Click here: http://www.gracelinks.org/blog/5078/taste-it-don-t-waste-it-bone-broths

–Rustic Rib and Stem Gratin–

The creators of this recipe write, “This recipe is terrific with any kind of ribs or stems you have on hand – those from collards, chard, kale or a combination of all three will work beautifully. The rough and ready chopped potatoes are a beat apart from the thinly sliced ones you traditionally find in a gratin, but the chunks do a better job of catching the chopped stems between them – and less fuss is always a good way to go in my book.”
Click here: http://www.gracelinks.org/blog/6128/taste-it-don-t-waste-it-stems-and-ribs

–Candied Citrus Peels–

I bet you think you couldn’t chow down on citrus peels! Raw is a little sour, but one way to make citrus peels more edible is to candy them. Martha Stewart shows you how to handle any peel with her Candied Grapefruit Peel recipe. Super simple, with two ingredients, you can’t really go wrong.

Click here: https://www.marthastewart.com/874109/candied-grapefruit-peel 

For these recipes, it’s all about two questions, Is it actually edible? and What can I do with this? You might be pleasantly surprised with new flavors. You can call yourself a food waste warrior by rethinking “inedible” parts of food. You will save the world resources and might even save a few dollars for yourself too!