New Year’s resolution time is the perfect occasion to get rid of recurrent sources of negative energy, and for a lot of families, food waste is a weekly source of guilty feelings.
Emily Parent, the dietitian for trusted local online grocer CobornsDelivers, has great ideas for cutting down on food waste.
Emily knows how families shop, and how they’d like to shop. Who hasn’t come home from the store with virtuous bunches of kale and a bottle of exotic oil or spice purchased on impulse and then watched the kale wilt and the fancy oil go rancid as good cooking intentions get sidetracked?
Emily stopped by KARE 11 News at 4pm to show us how to cut down on food waste guilt while nourishing your family with delicious, simple homemade meals.
Below are two recipes she shared with us.
Instant Pot rescue veggie broth
Easy Veggie Stock (makes 8 cups)
• 8 cups water
• 3 cups frozen vegetable scraps (keep a bag of veggie scraps going in your freezer until you get enough to use— you can save everything you’d normally compost, like carrot tops, onion skins, celery tops, parsley stems, tomato scraps— anything except cabbages or cruciferous veggies)
• 1 teaspoon salt
• 1 bay leaf
• A few sprigs of parsley and thyme (if not in your vegetable scraps)
Add all ingredients to an Instant Pot. Set to manual-high pressure and adjust time to 15 minutes making sure the steam release is turned to sealing. When finished, strain and use in soup recipes or freeze for later.
Don’t have a pressure cooker? Over medium heat, heat olive oil in a stockpot. Add frozen vegetable scraps and cook until softened, stirring often. Add water, salt, bay leaf, parsley and thyme. Reduce heat to low and simmer for 50 minutes. When finished, strain and use in soup recipes or freeze for later.
CobornsDelivers rescue produce one pan chicken dinner.
Ingredients
• 4 small potatoes, cut into wedges
• 1 tablespoon olive oil
• 1 ½ teaspoons rosemary
• 1 teaspoon Italian seasoning
• 1 sliced zucchini
• 2 (8-oz.) cooked chicken breasts
• Kosher salt and black pepper
• 2 tbsp. olive oil
• 1 c. shredded Italian five-cheese blend
• 1 pt. Grape tomatoes, halved
• 1 Chopped Garlic Clove
• 2 tsp. balsamic vinegar
• 1/3 c. Torn fresh basil leaves
Directions
1. Preheat oven to 475°F. Toss potato wedges, olive oil, rosemary, and Italian seasoning together in a medium bowl. Add potato wedges to a greased baking sheet. Bake potato wedges for 20 minutes. Add zucchini to baking sheet and cook 12 more minutes.
2. Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.
3. Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.
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