March is National Nutrition Month and the 2018 theme is Go Further with Food.
We could go on about money wasted, landfill space and hungry people across the globe or down the street. Although those are sobering thoughts, they are abstract.
What can we do in our own kitchens to combat this terrible waste of food? How can we Go Further with Food?
Here are a few tasty tips to use some of those items we might otherwise throw away:
- The dates on packages of food are NOT expiration dates. They are dates placed on the items to ensure best quality, NOT safety. Store food properly and it will last well beyond the use/sell by dates.
- Make stock:take vegetable scraps/peelings/stalks and add them to a large pot. Toss in a bone from chicken or roast (or not). Fill with water and simmer for an hour or so. Strain and store in the freezer.
- Sauté root vegetable (beets, carrots, onions, turnips) tops as you would kale or spinach. If they are bitter, add a little something sweet, like honey or dried fruit.
- Save the ends of carrots, peppers and onions and puree in a food processor with an egg. Add to meatloaf or meatballs.
- Toss leftover herbs and stems into your blender with extra-virgin olive oil and add to salad dressing, marinade or main dish. Freeze the oil in ice cube trays for easy use.
- Use leftover raw cut up fruit and veggies to flavor water. Keep a pitcher in your fridge!
- Sauce does not have to be made from apples. Cook any overripe fruit with a little sweetener for a tasty treat.
- Keep a re-sealable container in the freezer, add bits of leftover veggies—make soup when the container is full.
- Shredded veggies with a little Greek yogurt or low fat mayo make a great sandwich topping.
10. Sauté veggies and add to omelets.
11. Smoothies and fruit leather are great uses for over ripe fruit.
12. Puree and freeze (1/2 cup amounts) fruit for use as fat replacement in recipes.
13. Use any other fruit in place of the bananas to make bread.
Be Smart, Eat Well, Get Healthy