Amy Gardener wrote: Leftover salad can be pretty disappointing but when the flavors are special, I hate to throw it into the compost. A friend clued me in that she saves her leftover salad overnight in the fridge. The next day she zips it in the blender then seasons to taste. This is the "new" dressing for the next day's salad.
Many people don't realize that most parts of plants are edible.
When I am cooking something like a stew or a soup, I try to use as much of the plant as I can.
I even keep a jar in the freezer to add bits and pieces of things to save them until I am making a stew.
Leaves, flowers, and roots almost always can be used.
It might require some research on edibility to be on the safe side. Or maybe use the "taste test", first and when adding to a meal only use a small amount at first to get the body used to the item being added.
Or course, by adding most of the plant a person doesn't have much left to put in the compost pile.
either Iron Chef leftovers
Tereza Okava wrote:At least one meal per week is what we call "leftover fest" - either Iron Chef leftovers or make something that pulls them all together.
Anne Miller wrote:Tereza, what are?
either Iron Chef leftovers
Kena said, "But learning to substitute or add ingredients based on what is in your fridge or available seasonally is a skill a lot of people simply do not have, sadly
Kena Landry wrote:What are your tips for avoiding food waste?
Gail Gardner wrote:
I don't have any food waste because I don't buy packaged foods. So basically I harvest what I'm going to eat right before I eat it. I cook everything from scratch.
Rachel Lindsay wrote:This is a very mini tip, but it's been amazing for me: with my keto recipies, I often have to use organic heavy whipping cream. I constantly had a little left in the bottom of the carton, which was sad, and I didn't know what to do with it. I found a recommendation to mix some in to our scrambled eggs and WOW they are fluffy now!
Stacy Witscher wrote:I keep a quart jar in the freezer to which I add any extra tomato product, like paste, sauce or puree. When I make spaghetti sauce that gets added to it.
Kena Landry wrote:
I'm also trying to pre-freeze large containers of specialty sauces in smaller portions *before* they get to that "nearly moldy, forgotten at the back of the fridge" stage (for instance, we have an opened jar of turkish bell pepper paste right now. We just opened it and it's yummy, but there's now way we will consume over two cups of bell pepper paste in the next few days. ).
Jenny Wright wrote: Also I encourage my kids to be independent and prepare their own lunches and snacks but it's a learning process and the younger ones sometimes make too much,or sometimes they get distracted and I'll find a half eaten apple rotting under a couch a week later. I get some comfort from the fact that it goes into my compost so it's not filling up a landfill.
Jennie Little wrote:In the spring when it seems I can't keep up with the fresh greens, I dry extras. I make two bottles of mixed greens every year: one savory, one peppy. I add these, as appropriate to soups, stews, salad dressings, etc. the rest of the year.
Sure beats all the green slime I added to the compost before I started doing this!