Food Waste

Tips for Reducing Your Food Waste This Thanksgiving

#WhyWasteFoodWednesday

#WhyWasteFoodWednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

How to Reduce Food Waste at Thanksgiving Dinner

Food waste is a year-round concern, and the large Thanksgiving meal can present a challenge. You’re buying many more ingredients, and you’re making large-scale recipes with lots of potential leftovers. You may be preoccupied with the business of the holiday season, so keeping your food waste in mind can become a small concern. But there are easy ways to reduce food waste and, therefore your environmental impact, even around the holidays. Here are a few tips geared toward Thanksgiving dinner.

Plan How Much Food to Make

Until you know how many people you’re cooking for, you’ll be unable to plan portions accurately. Press for answers and get people to commit. Not only will this ensure you’re not overcooking, it will also benefit party planning in general.

Make an Entire Thanksgiving with Fewer Ingredients 

The variety of dishes is a key part of Thanksgiving dinners. Part of the problem is that it can mean separate lists of ingredients for every recipe. But it’s ok if there’s some overlap between your courses; it’s smart, thrifty, and eco-friendly, because it means less packaging and less of a chance that you’re going to have lots of half-used bottles and cans hanging around your fridge or pantry waiting to go bad. Even better, synchronizing ingredients and flavors can make your meal seem like a well-thought-out package and make you look like a genius menu planner. 

Use Every Ingredient Wisely

After you’ve shopped and before you reach the leftovers phase, there are ways to make smart use of the extra bits of various ingredients. A great read is a piece by Food editor Joe Yonan’s; “root-to-leaf and seed-to-stem cooking.” He shows you how to use the more expected seeds and the less expected peels of butternut squash for a crispy garnish that would work on any soup or salad. When you have peels left from an apple pie, toss them with cinnamon, sugar, and lemon juice and then bake them to make crisps. At the very least, hang on to scraps for vegetable broth. Freeze the scraps, or make the broth and then freeze that.

The same line of thought applies to whatever meat you may be serving, as well. Rendered or strained fat can be refrigerated and saved for roasting vegetables or sautéing ingredients for hash made from leftovers. Get the most out of your turkey carcass by simmering them with some aromatics for an outstanding stock to be used in future soups. Giblets included with your turkey can become part of the dressing or gravy. Extra pie crust or crust trimmings can be brushed in butter, sprinkled with cinnamon sugar, twisted into any shape you want and baked for a quick sweet treat.

How to Use and Store Leftovers

Even if you’ve calculated the exact amount for the number of people at your Thanksgiving, you’re probably going to end up with at least some leftovers. And, to many, leftovers are an important part of Thanksgiving.

To prepare, have lots of containers for packing up food on hand. Your usual glass or plastic hard-sided options are perfect. If you’re planning to send guests home with food, consider asking them to bring their own storage containers. That way, no one is scrambling when it comes time to pack up.

And be mindful of how long food is put out for. Perishable food, including turkey and many sides, can be left at room temperature for 2 hours. Even less is better, so as soon as everyone is done eating, start cleaning up, as much of a drag as it can be. Eat your refrigerated leftovers within four days. If you need to buy yourself more time, go ahead and freeze them before the four days are out, though ideally sooner for the best quality. Hand out leftovers to guests when they leave.


Krystal, B. (2022, November 10). Advice | how to reduce food waste at Thanksgiving dinner. The Washington Post. Retrieved November 14, 2022.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#whywastewednesday  #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Nutrition

Vegan Walnut and Lentil Bolgnese

#MeatlessMondays

A store-bought jar of marinara is such a beautiful thing—it’s a shortcut that doesn’t short. Tomatoes are an ideal food for preserving and jarred marinara sauce is no exception—loaded with wonderful, slow cooked tomatoes and herbs, it’s a time-saver that really delivers. And in this case, it pairs up with lentils and walnuts to make a flavorful, rich vegan bolognese sauce that packs a huge nutritional punch, too! Healthy, hearty, vegan, rich, quick, easy, yummy—this walnut and lentil bolognese is an update on childhood favorite and a weeknight superstar.

“Boldly flavored, super hearty and incredibly easy, this vegan walnut and lentil bolognese recipe takes your plant-based eating goals to new heights.”

How to Buy and Store Walnuts

  • Buy them in sealed packaging. This will ensure that they’re as fresh as possible when you first get them.
  • Store them in the fridge or freezer. Once you’ve opened the package—or if you’ve bought walnuts from the bulk section—store the walnuts in the fridge. Or, if you want to store them for more than a month or so, store them in the freezer.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated carrots
  • 1 cup minced celery
  • 1 cup finely minced yellow onion
  • 6 garlic cloves, minced
  • 1 cup raw walnuts, finely chopped
  • 1 cup dried brown or green lentils, rinsed
  • 4 cups vegetable stock or broth
  • 1 (24-ounce) jar marinara sauce
  • 1 cup red wine, such as Pinot Noir
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1 pound cooked pappardelle or tagliatelle, for serving
  • Freshly grated Parmesan cheese or vegan Parmesan cheese, for serving (optional)

Cooking Instructions

  1. Heat the oil in a large saucepan or braiser over medium heat. Once the oil is glistening, add the carrots, celery, and onions and cook until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  2. Add the walnuts and lentils, stir to combine. Add the stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt. Stir to combine again, then increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens and the lentils are cooked to your liking, about 35 minutes.
  3. Transfer 2 cups of the sauce to a blender or food processor and blend until mostly smooth. Return the blended sauce back to the pan and stir to combine. Taste and add more salt as needed.
  4. Serve the bolognese over your favorite pasta, topped with Parmesan if desired.

Nutrition

  • Calories 320
  • Protein 10g
  • Carbohydrates 23g
  • Total Fat 19g
  • Dietary Fiber 7g
  • Cholesterol 0mg
  • Sodium 344mg
  • Total Sugars 7g

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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MAc & Rinds from above on white marble tableFood Waste

Mac & Rinds

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Scraps: Cheese Rinds, Stale Bread

Enjoying a selection of cheese is always a treat, but often leaves leftovers with no set purpose. With such offerings, let’s make a béchamel with all those ends. Rich and delicious, it’s sure to be enjoyed!

Ingredients

  • 2 cups (500 ml) milk
  • 1 cup (225 g) cheese trimmings
  • ¼ cup (56 g) butter
  • ½ cup (65 g) flour
  • Salt to taste
  • 1¾ cups (250 g) macaroni
  • ½ cup (120 g) cheddar or mozzarella
  • ¼ cup (30 g) bread crumbs
  • ¼ cup (60 g) parmesan cheese, grated (optional)

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Gently simmer the milk over medium heat with the cheese trimmings in a medium-sized pot for about 15 minutes. Stir frequently to prevent the mixture from sticking to the bottom of the pot and burning. Strain and set aside.
  3. In a separate medium-sized pot, melt the butter and add the flour.
  4. Cook on low heat until the butter and flour comes together. Continue to cook for another 5 to 10 minutes until the raw flour taste disappears.
  5. Slowly drizzle the infused milk and cheese mixture into the flour, whisking continuously to prevent lumps from forming. Simmer gently until the mixture comes together and looks smooth. Season with salt.
  6. While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the macaroni, reduce heat, and gently boil until al dente, according to package directions.
  7. Drain the macaroni, add to the sauce, and stir. Once the macaroni is well coated, transfer to an ovenproof dish.
  8. Evenly sprinkle with cheddar or mozzarella, followed by the bread crumbs and Parmesan, if using.
  9. Bake in the oven for 15 to 20 minutes until golden brown.

Notes

I like to use Parmesan rinds, ends of brie, or any soft cheese. The stronger the cheese flavor, the stronger the sauce flavor. Avoid blue cheese and goat cheese if you don’t like the strong aroma.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#whywastewednesday  #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

The scrapsbook. IKEA. (n.d.). Retrieved October 18, 2022.

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Sweet Potato SaladFood Waste

Roasted Sweet Potato Salad with Cilantro-Cashew Dressing

#MeatlessMonday

Rich roasted sweet potatoes, toothsome raw kale, a squeeze of lime, a hint of jalapeño, and lots of creamy avocado—blended into the sweet potato salad dressing and cubed up in the salad, too—this health-bomb of a vegan salad is self-care in a bowl. Plenty of protein—from black beans in the salad and cashews in the dressing—and healthy fats like avocado, olive oil and nuts mean that it you’ll feel full and satisfied for hours. And we haven’t even talked about those glorious roasted sweet potatoes yet—they’re a pretty magical food, so we figure they deserve their own little spotlight.

“A hearty mountain of roasted sweet potatoes, avocado, black beans and raw kale are tossed in a creamy lime-cashew-cilantro dressing in this brightly flavorful, vegan sweet potato salad recipe.”

Are Sweet Potatoes Good For You?

YES! Health-wise, sweet potato benefits are many and varied! Simple roasted sweet potatoes are as complete a snack or side dish as you could hope for—this colorful, sweet-and starchy root vegetable is an excellent source of fiber, vitamins and minerals including iron, calcium, selenium, many B vitamins, vitamin C, and beta-carotene. A drizzle of olive oil before roasting—at 400°F for 30 minutes—doesn’t just make the sweet potato taste good, it helps your body to absorb all that nutrition, too. A few more things to know about sweet potato nutrition:

  • How many carbs in sweet potatoes? With 27 grams of carbs per cup of cooked sweet potato (and about 17 grams of net carbs) they’re not a super duper low-carb food, but they are still a healthy choice and can be enjoyed as part of all but the most restrictive low-carb diets.
  • How many calories in a sweet potato? One whole sweet potato has about 100 calories—and considering how filling they are (thanks, fiber and complex carbs!), and how many nutrients they deliver, they represent a really great bang for your caloric buck.

Ingredients 

  • 3 sweet potatoes (about 2 lbs)
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 2 bunches kale, stems removed, torn into 2 inch pieces (6 cups)
  • 1/2 cup cilantro leaves
  • 3 green onions, thinly sliced
  • 1 can black beans, drained and rinsed
  • 1 avocado, large sliced

Vegan Cilantro Cashew Dressing

  • 1/2 cup cilantro
  • 3 garlic cloves
  • 2 tbsp lime juice
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 1/2 cup raw cashews
  • 3/4 cup water
  • 1/2 jalapeno, seeded
  • 1/2 avocado

Tools

  • A baking sheet for the roasted sweet potatoes.
  • A good blender for making the lime-cilantro-cashew dressing.
  • A sharp knife.
  • A large bowl for tossing and serving.
  • Salad tongs are nice to have, but not an absolute must.

Cooking Instructions

  1. Preheat oven at 400°F.
  2. Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 30 minutes, flipping the sweet potatoes half way through. (If sweet potatoes aren’t tender enough, cook for an additional 5 minutes.)
  3. In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1 ¼ cups of the vegan cilantro-lime dressing.
    *For a thinner dressing, add a little more lime juice.
  4. In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!

Nutrition

  • Calories 359
  • Protein 11g
  • Carbohydrates 41g
  • Total Fat 19g
  • Dietary Fiber 12g
  • Cholesterol 0mg
  • Sodium 303mg
  • Total Sugars 7g

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Vegan Potato Soup

#WhyWasteWednesday

Thick, hearty and creamy Vegan Potato Soup. It’s really simple to make and very budget-friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of color!

Who’s up for a bowl of the best comforting, creamy, vegan potato soup?

If so you are in the right place! Soothing, Comforting, Full of veggies, Low in fat, and low budget, this soup is the perfect meal for any group!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 6

Ingredients

  • 2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
  • 2 medium onions , chopped finely
  • 2 ribs celery , diced
  • 2 large carrots , diced
  • 4 cloves garlic , chopped finely
  • 2 teaspoons salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • 4 tablespoons all purpose flour , or gluten-free all purpose flour
  • 2 cups / 480 mls non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
  • 2½ – 3 cups / 600 – 720 mls flavourful vegetable broth/stock , divided
  • 5 medium / about 700 g potatoes , cut into ½ inch cubes
  • ¼ teaspoon ground nutmeg , (optional)
  • 1 bay leaf

Cooking Instructions

  1. To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes. 
  2. Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf. 
  3. Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary. 
  4. Serve as it is, or with toppings. See the post above for ideas.

Notes

It is normal for the soup to thicken as it cools. Soup reheats really well. Thin with more broth or water if it becomes a little thick. 

Nutrition

Serving: 1of 6 servings

Calories: 107kcal

Carbohydrates: 13gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 1264mgPotassium: 269mgFiber: 2gSugar: 4gVitamin A: 4627IUVitamin C: 5mgCalcium: 125mgIron: 1mg


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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CANstruction posterCommunity

CANstruction

CANstruction is going to be coming to a close soon! There’s still time, today and tomorrow, to head over to the Cove Hotel (200 E Willow St, Long Beach, CA 90806), and check out the three amazing pieces this year’s teams designed and put together. Centered around the theme “Yes She CAN!” the sculptures were made to honor pioneering women of the past and future.

The first sculpture you’re greeted with is made in honor of Amelia Earhart. Her trailblazing contributions to the field of aviation still have massive impacts today. This sculpture recreates the plane she used to perform many of her feats, the Lockheed Vega. The piece reminds the viewer of the many records she broke during her career, and the massive advancement of women in aviation. Tragically lost over the pacific ocean, in her attempt to fly around the world, her career was cut short. Her tremendous achievements are remembered even today, honored in many ways by men and women who she inspired and who look up to her. This team used some unique tools to achieve the amazing final product. A combination of wire and custom circular attachments at the end of cans allowed them to put together long poles of cans, necessary for their final stunning sculpture. 

The second sculpture is a re-CANstruction of the Hearst Castle. The castle itself was designed by Julia Morgan, a Civil Engineering graduate of UC Berkeley. In 1919, she was commissioned by William Randolph Hearst to design what would come to be known as the Hearst Castle. This CANstruction pays homage to not only the amazing engineering and design she achieved, but also her long lasting influence and legacy. A women engineer and architect at the turn of the 20th century, who pioneered the way for women in Engineering and Architecture. 

The final sculpture you’ll come across looks towards the future. It envisions the first female astronaut on the moon. The sculpture relied on the use of different platforms that allowed the designers to create unique shapes, wider in the middle and narrower down at the bottom. We were told the astronaut herself was particularly difficult to build, needing precise measurements and careful balance. The final completion is a beautiful look into the future, what could be and what we can hope and strive for. 

These sculptures will be up through tomorrow at the Cove Hotel. Come down with cans of your own to vote on your favorite creation, and check back at the end of the week to find out if your favorite won. In benefit of food finders, the cans used for the pieces and the cans donated by patrons will all be collected by Food Finders and redistributed to our partner agencies after the 26th.

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Food Waste

No Waste Carrot Gnudi

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

A great way to reduce your food waste is trying as often as you can to cook meals using as many parts of the ingredients as possible. This Gnudi is a perfect example, making use of the entire carrot. Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. Pillow-y and lighter than gnocchi, this fresh Carrot Gnudi, as a delicious way to reduce your food waste. 

Ingredients

  • 1 bunch baby (Dutch) carrots, trimmed, leaves reserved
  • 500g carrots, cut into 2cm pieces
  • 1/3 cup (80ml) extra virgin olive oil
  • 60g unsalted butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g fresh ricotta
  • 1 egg, lightly beaten
  • 1/2 cup (40g) finely grated parmesan, plus extra to serve
  • 2 heaped tbsp plain flour, plus extra to dust
  • Finely grated zest and juice of 1 lemon, plus lemon wedges to serve

Cooking Instructions

  1. Preheat the oven to 180°C. Wash carrot leaves and set aside. Place chopped carrots and baby carrots on 2 baking trays and drizzle each tray with 2 tbsp oil. Season, then roast for 40-50 minutes until tender and lightly caramelized. Set the carrots aside to cool.
  2. Melt 20g butter in a frypan over medium-low heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until soft. Transfer to a food processor with chopped carrots (don’t use baby carrots) and whiz until almost smooth.
  3. Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessert spoons, shape spoonful’s of mixture into ovals and place on a baking paper-lined baking tray dusted with extra flour. Bring a large saucepan of salted water to the boil over high heat.
  4. In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on a paper towel.
  5. Melt remaining 40g butter in a pan over medium-high heat. Cook gnudi, turning gently, for 3-4 minutes until golden. Remove and keep warm.
  6. Add baby carrots, leaves and lemon juice and zest to the pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.
  7. Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#whywastewednesday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Nutrition

Vegan Stuffed Jumbo Shells with Spinach

#WhyWasteWednesday

These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd

Tips for Success

  • Don’t overcook the pasta. We don’t want mushy shells, and they will continue to cook a little in the oven. Rinse the cooked shells in cold water as soon as they are done.
  • Try using a piping bag to stuff the shells. It makes filling the shells a breeze! You can also use a small spoon.
  • Frozen or fresh spinach – I use whatever I have on hand, and either is perfectly fine.
  • Make ahead – You can assemble the shells in the casserole dish ahead of time, such as in preparation of a holiday meal. Cover and refrigerate until ready to bake. I would not let them sit longer than 8-10 hours before baking. Give them a few extra minutes to cook since they will be cold going in.

Ingredients

(1) 12-ounce package jumbo shells

(1) 26-ounce jar marinara sauce (about 3 cups)

Spinach Ricotta

2 cups raw cashews

(1) 14-ounce firm tofu, drained from package

1/2 cup nutritional yeast

1/4 cup fresh lemon juice (about 1 large lemon)

1/4 cup water

1 1/2 teaspoons salt

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon garlic powder

(1) 10-ounce package chopped frozen spinach, thawed, or 2-3 cups fresh

Cooking Instructions

  1. Preheat oven to 350 degrees F. 
  2. Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
  3. Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
  4. In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
  5. Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up. I love using a piping bag and large tip for this, it makes filling a breeze!
  6. Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook, uncovered, for 25 minutes. Serve immediately and enjoy!

Nutrition

serving: 1serving, calories: 425kcal, carbohydrates: 51g, protein: 20g, fat: 18g, saturated fat: 3g, sodium: 954mg, potassium: 815mg, fiber: 6g, sugar: 8g, vitamin a: 4563iu, vitamin c: 12mg, calcium: 154mg, iron: 5mg


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Nutrition

‘General Tso’s’ Cauliflower

#WhyWasteWednesday

General Tso’s Cauliflower is a delicious alternative to classic Chinese takeout General Tso’s Chicken. It’s crispy, super tasty, and might just be better than the chicken version!

CAULIFLOWER: A GREAT VEGETARIAN STAND-IN

Vegan, healthy, and even gluten free, if you use Tamari instead of soy sauce. Here you go for all of you vegans and vegetarians who want to get in on the General Tso action. Enjoy this one!

Prep Time: 20 minutes

Cook Time: 30 Minutes

Total Time: 50 minutes

Ingredients

Cauliflower

  • 1 small head cauliflower
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • ¼ cup water
  • 1 cup rice flour
  • 2 teaspoons toasted sesame seeds
  • 2 to 3 cups peanut or canola oil (for frying)

Sauce

  • 1 tablespoon peanut or canola oil
  • 2 teaspoons ginger (finely minced)
  • 2 cloves garlic (finely minced)
  • 5 whole dried red chili peppers (optional)
  • ½ tablespoon Shaoxing wine
  • ½ teaspoon sesame oil
  • 1½ tablespoons light soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons sugar
  • 1 cup water (or chicken stock)
  • 1 tablespoon cornstarch (mixed with 1 tablespoon water)
  • 1 scallion (cut at an angle into half-inch pieces)

Cooking Instructions

  1. Cut the cauliflower into 1- to 2-inch chunks. Mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and ¾ cup of rice flour in a large bowl until it forms a batter. Toss in the cauliflower and fold together until the cauliflower is well coated. Sprinkle the remaining ¼ cup of rice flour over the cauliflower, and stir until everything is sticking to the cauliflower. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour. If the batter looks dry or crumbly add a teaspoon or two of water.
  2. Next, sprinkle the toasted sesame seeds evenly over the cauliflower. Heat the oil to 375 degrees in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes), and transfer to a baking sheet lined with paper towels.
  3. Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and let fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, and immediately add the sesame oil, soy sauce, rice wine vinegar, sugar, and water (or chicken stock). Turn the heat down to low, letting the entire mixture simmer.
  4. If you fried the cauliflower in advance and want the pieces to be extra crispy, re-fry the cauliflower in batches for about 20 seconds or until golden brown, and drain on paper towels. Add the cornstarch slurry gradually to the sauce while stirring constantly, and let simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
  5. Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!

Nutrition

Calories: 350kcal (18%) Carbohydrates: 33g (11%) Protein: 4g (8%) Fat: 23g (35%) Saturated Fat: 2g (10%) Sodium: 660mg (28%) Potassium: 316mg (9%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 20IU Vitamin C: 46.9mg (57%) Calcium: 32mg (3%) Iron: 0.7mg (4%)


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate #meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

General Tso’s Cauliflower. The Woks of Life. Retrieved August 9, 2022.

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Food Waste

No-Waste Stockpile Soup

#WhyWasteWednesday

This version of minestrone is basically a hearty lamb stew. It should use the best of what is around and can be made at any time of the year. It’s a great way to maximize roast leftovers, plus use up those quarter bags of pasta from the pantry. When it’s warmer, keep it fresher and serve with less broth. In the cooler months, add some bacon, serve it with bread and use it to warm your cockles.

Ingredients

  • 1/2 cup (125ml) olive oil, plus extra to drizzle
  • 50g unsalted butter, chopped
  • 2 onions, finely chopped
  • 100g pancetta, finely chopped
  • 3 garlic cloves, crushed
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 parmesan rind
  • 1 cup (250ml) tomato passata
  • 250g leftover cooked lamb, shredded
  • 150g uncooked dried pasta ‘ends’ (we used caserecci, risoni and fusilli)
  • 80g sugar snap peas
  • 4 zucchini flowers, stamens removed, stems thinly sliced, petals torn
  • Snow pea tendrils & watercress sprigs, to serve

Lamb Stock

  • 1 tbsp olive oil
  • 1 onion, carrot, celery stalk & tomato, chopped
  • 3 garlic cloves, chopped
  • 6 thyme sprigs
  • 1 tsp saffron threads
  • 2 tbsp tomato paste
  • 1/2 cup (125ml) white wine
  • 1kg leftover roast lamb bones (from leg or shoulder)

Cooking Instructions

  1. For the stock, heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, tomato, garlic, thyme and saffron. Cook, stirring occasionally, for 8 minutes or until onion has softened. Add tomato paste and cook, stirring, for 3 minutes or until darkened slightly. Add wine and cook, stirring, for 2 minutes or until reduced slightly.
  2. Add lamb bones and 3L (12 cups) water, and bring to the boil. Skim any foam from the surface with a spoon, reduce heat to low and simmer gently, stirring every 30 minutes, for 2 hours or until infused. Remove from heat and set aside for 20 minutes to cool slightly. Strain through a fine sieve into a bowl, discarding solids. Chill for 2 hours or until fat solidifies on surface. Skim off fat and discard.
  3. To make the soup, heat oil and butter in a large saucepan over medium-high heat. Add onion, pancetta, garlic, carrot and celery, and cook, stirring occasionally, for 8 minutes or until onion has softened. Add parmesan rind, passata, lamb stock and shredded lamb. Increase heat to high and bring to the boil. Cover, reduce heat to low and cook, stirring occasionally, for 20 minutes or until vegetables are tender.
  4. Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions or until al dente. Drain and stir through soup.
  5. Blanch sugar snap peas in a saucepan of boiling water for 2 minutes or until just tender. Drain and refresh. Pod half sugar snaps, reserving pods. Thinly slice reserved pods and remaining sugar snaps.
  6. Divide minestrone among serving bowls. Scatter with sugar snap pea, zucchini flower, snow pea tendrils and watercress. Drizzle with extra oil to serve.

Serves: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Ingredients: 22

Difficulty: Easy

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Nutrition

Vegan Broccoli Soup

#WhyWasteWednesday

You’d never guess that this creamy vegan broccoli soup is totally dairy-free! It’s made of a rich, savory blend of potatoes, veggies, and herbs.

Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. This vegan broccoli soup recipe is not to be confused with cream of broccoli soup. It’s made with leeks, coconut milk, broccoli, lemon, and spinach. It’s light, healthy, and tastes perfect for any day.

This recipe – vegan broccoli cheddar soup – is thicker, richer, and more cheese-like. I think you’re going to love it.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serves: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • ⅓ cup chopped carrots
  • 1 lb. broccoli, stems diced, florets chopped
  • 1 small Yukon gold potato, diced (1 cup)
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 3 cups cubed bread, for croutons
  • ½ cup raw cashews
  • 1½ teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • freshly ground black pepper

Cooking Instructions

  1. Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
  3. Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
  4. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
  5. Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
  6. Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

Notes

Note: many readers have had enjoyed blending a few tablespoons of nutritional yeast into the soup for an extra “cheese-like” flavor. You can find it at Whole Foods or other health food stores. If you can’t find it, no worries, it’s delicious without it too!

Vegan broccoli soup. Love and Lemons. Retrieved August 9, 2022.

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Food Waste

Leftover Chicken, Tostada Cups

#WhyWasteFoodWednesday

Wondering what to do with leftover chicken?

A dinner classic, chicken is a staple of any house, and often leaves extra for the rest of the week. Finding new ways to liven them up can become a challenge.  Follow this recipe to make tonight’s leftovers better than yesterday’s family favorite. 

Ingredients

  • 12 corn tortillas (6 inches), warmed
  • Cooking spray
  • 2 cups shredded rotisserie chicken
  • 1 cup salsa
  • 1 can (16 ounces) refried beans
  • 1 cup shredded reduced-fat Mexican cheese blend
  • Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

Cooking Directions

  1. Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
  2. Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
  3. Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Nutrition Facts

2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.


If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Taste of Home. (2022, March 31). Chicken tostada cups. Taste of Home.

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Food Waste

Making Use of Forgotten Vegetables

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

“At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.”

UN Food & Agricultural

Forgotten Vegetable Stew

Note: This is #NationalFarmersMarketWeek. Use this recipe not only to make use of forgotten veggies in the house but also to support local farmers and visit your local farmers’ market. See our Farmer’s Market Resources

This tasteful vegetable stew recipe helps clean out your fridge every few weeks and gives you a sense of satisfaction about not being wasteful. The best part is that there are no rules—it’s totally freestyle since you will use whatever you have available, and every time you will enjoy a different flavor. Serve this versatile meal as lunch or dinner, or take it home. It’s a meal, but it is a great side dish if you don’t have enough vegetables to make ample portions. You can serve this meal and impress your guests with a little effort and creativity. No one will know that you are serving from the bottom of your fridge.

Ingredients

  • 6–8 cups (280–450 g) leftover or forgotten veggies such as eggplant, zucchini, carrots, potatoes, beans, squash, cabbage, cauliflower, broccoli, kale (whatever is available; the more bits the merrier) 
  • 1 bell pepper 
  • ½ pepper (chili or jalapeño for heat lovers) 
  • 1 medium fresh tomato, 2 tbsp (30 ml) tomato sauce, or 1 tbsp (15 ml) tomato paste 
  • ¼ cup (60 ml) vegetable oil
  • 1 medium onion, sliced lengthwise about ¼ inch (½ cm) 
  • 1 clove garlic, peeled and smashed 
  • 1 tsp (6 g) or salt and black pepper to taste 
  • ¼ cup (12 g) leftover herb stems with or without leaves, chopped

Directions

  1. Gather up forgotten, unused or half-used vegetables. If using eggplant or potatoes, cut into 1-inch (2½ cm) cubes and soak in salted water for about 20 to 30 minutes before using. Rinse and pat dry. If using zucchini or carrots, cut them the same size as the eggplant. If using cabbage, cauliflower, broccoli, or kale, blanch separately in salted boiling water and cool in cold water. Cut stems to about 1-inch (2 to 3 cm) pieces. If using a bell pepper (any color available), sliced lengthwise about ½-inch (1 cm) thick. If using a jalapeño or chili, add a very small amount or as much heat as you can handle. If using fresh tomato, peel and cut into about 1-inch (2½ cm) pieces. If using tomato paste, dilute 1 tbsp (15 ml) with ½ cup (125 ml) water. 
  2. Heat a big pot over medium-high heat. Add the vegetable oil and onion slices, and sweat for about 2 to 3 minutes. Add the garlic clove and sauté for two more minutes. Stir in all vegetables except the tomato. Place the tomato pieces, sauce, or diluted tomato paste on top of the vegetables. Season with about 1 tsp (6 g) or to taste of salt and black pepper. Cover the pot, lower the heat, and cook for about 30 minutes. 
  3. Check the vegetables for doneness with a fork. They should be soft but still holding their form. Add the herbs and stems.
  4. Remove and cool with the lid on until the stew reaches room temperature. It’s better to serve at room temperature with your favorite rice or slices of crusty bread to sop up the sauce. 

Notes

  • This aromatic, delicious meal tastes even better the next day.
  • Take it out of the fridge half an hour before serving.
  • Gluten-free, vegan-friendly.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

Ikea scrapsbook – zero-waste recipes & ideas. IKEA ScrapsBook – Zero-Waste Recipes & Ideas – IKEA CA. (n.d.). Retrieved July 19, 2022.

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Pesto Pasta SaladNutrition

Pesto Pasta Salad

#MeatlessMonday

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on the go meals; good for you and the planet. 

Pesto Pasta Salad

For this #meatlessmonday we’re sharing a perfect summer-time treat. Pesto Pasta salad is a delicious room temperature, picnic-ready meal! 

This classic version of pesto pasta features a yummy homemade basil-and-pine nut pesto, a generous amount of parmesan cheese, and ripe grape tomatoes. Any short pasta will do as long as it has good texture to snag the sauce. Fusilli or penne are the most classic, but feel free to use your own favorite shape. Finish it off with your best olive oil to really bring out the flavor. 

Ingredients

  • 1 lb. short pasta, such as fusilli or penne
  • 1/4 c. pine nuts
  • 3 cloves garlic, minced
  • 1 c. basil leaves
  • 1/4 c. finely grated Parmesan, plus more for serving
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. lemon juice
  • 1 tsp. kosher salt
  • 1 pt. grape or cherry tomatoes, halved lengthwise

Yields: 4 

Prep Time: 15 minutes

Total Time: 30 minutes

Directions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain pasta in a colander. Rinse and transfer pasta to a large bowl to cool.
  2. Meanwhile, in a small skillet over medium-low heat, cook pine nuts until just beginning to brown, 6 to 8 minutes. Add garlic and cook until softened and fragrant, about 1 minute. Let cool.
  3. In the bowl of a food processor, combine pine nut-garlic mixture, basil, Parmesan, oil, lemon juice, and salt. Pulse five or six times until mostly smooth. Add reserved pasta water, 1 tablespoon at a time, and pulse to reach desired texture.
  4. Add pesto and cherry tomatoes to the pasta and toss to combine. Serve topped with additional Parmesan.

Tip

You can make the pesto up to 3 days ahead, just wait to add the water until the day of serving. Transfer to an airtight container and top with a glug of olive oil, which will help the pesto maintain its pretty, nearly emerald green color. Cover and refrigerate until ready to use.


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Matthias, A. K. (2022, May 16). Pesto pasta salad will be the first thing gone at every picnic. Delish. Retrieved July 19, 2022.

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Leftovers QuicheFood Waste

Managing Extra Leftovers

#WhyWasteFoodWednesday

We’ve all bought more than we have had a use for. Maybe we had different intentions of how we would use it, or the vegetables and packages of meat or dairy were just too large. No matter the cause, what can we do to make use of this excess? Avoid wasting food, save money, increase sustainability, and maximize convenience; there are many reasons to plan meals around the food on hand and make use of items you may otherwise have thrown out. There are many ‘go to’ lunches and dinners that are a perfect way to use this surplus. 

A great plan is to cook food today so it lasts longer for future meals. Wilting spinach today can be cooked and saved for meals up to three or four days longer than if left raw. 

Use the food you have on hand in a delicious and super easy Quiche recipe. Extend food life and avoid wasting food by using the vegetables, dairy, and meat you have in your home right now; true home cooking idea. This recipe helps you make a delicious, nutritious, and now sustainable, healthy quiche.


#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meal!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Leftovers Quiche

Ingredients

  • 4 large eggs
  • 2 large egg yokes use whites to brush the pastry for golden brown color
  • 2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
  • 1 tsp salt to taste
  • ¼ tsp pepper and spice to taste
  • 1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
  • 1 ½ cups vegetables (uncooked or cooked) use what you have, or one package of frozen; 1.5 cups / 200-250 grams
  • ½ cup cheese use what you have; 0.5 cup / 75 grams
  • 1 sheet shop-bought pastry – puff pastry or pie crust or made a quick pastry from your pantry

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Directions

Prepare the Crust

  1. Preheat oven to 350 F / 180 C
  2. Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
  3. Put parchment paper over the dish and fill with ceramic baking beans/rice/lentils
  4. Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentils
  5. Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has excellent pastry brushes and more
  6. Bake again for 5 minutes until golden – your crust is now “Blind Baked” and ready to be filled

Make Filling

  1. Lightly beat eggs and egg yolks in a bowl
  2. Add dairy (cream; sour cream; ricotta; crème fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together

Assemble the Quiche

  1. Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
  2. Pour in the egg mixture
  3. Bake for 30-45 minutes until golden brown and fully set

Serve slices warm or cold. Keeps well refrigerated for up to 4 days.

Notes

Great Combinations Include:

  • ham and cheese
  • spinach, cauliflower or broccoli and cheese (cauliflower & broccoli and other tougher vegetables are best cooked first)
  • roasted vegetables
  • asparagus and salmon
  • roasted potatoes, cubed or sliced thinly
  • fresh tomato and cheese
  • mushroom and onion, with cubed steak/pork if you like

Be inspired to bake your own creative combinations from your favorite foods.  Perhaps taco meat and cheese.  Whatever you enjoy!

Nutrition

Serving: 1 slice

Sodium: 310 mg

Calcium: 16 mg

Vitamin A: 51 IU

Sugar: 1 g

Potassium: 9 mg 

Cholesterol: 25 mg

Calories: 16 kcal

Saturated Fat: 1 g

Fat: 1 g 

Protein: 1 g

Carbohydrates: 1 g

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

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Meatless Monday Recipe-Cauliflower Food findersNutrition

Cauliflower is good for you and the planet!

Meatless Monday

Every other Monday, we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on-the-go meals; they are good for you and the planet. 

Tons of food is wasted every year. Good, nutritious food is thrown into the trash because it might not look right, wilted, or even if we just don’t know how to cook it! It’s estimated that approximately 20% of produce gets thrown out for cosmetic reasons–like weird shapes, odd colors, or blemishes on a peel you don’t even eat. That’s 1 in 5 fruits and vegetables getting tossed into landfill even though they’re just as nutritious and delicious to eat. Check out how to store Cauliflower so you don’t waste it (below)

https://savethefood.com/storage

Buffalo Cauliflower Kebabs

For this #meatlessmonday, we’re sharing a tangy, savory recipe for buffalo cauliflower kabobs. Kebobs are the best recipe to clean out the veggie drawer and prepare all your misc items in a delicious, family-pleasing way. Glaze the kebabs in zesty buffalo sauce, grill until the cauliflower is tender, then top with a drizzle of blue cheese and serve!

Ingredients

  • 1/2 c. (1 stick) butter, melted 
  • 1/2 c. vinegary hot sauce
  • One head cauliflower, florets only
  • Four stalks celery, cut into 1 ½” pieces
  • One large yellow bell pepper, cut into 1 ½” pieces
  • One large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing for serving

Directions

  1. In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat the grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and bell peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the kebabs to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, brush the skewers with the buffalo mixture. Cook for 3 to 4 minutes until the cauliflower is tender and slightly charred.
  4. Transfer kebabs to a platter, drizzle with blue cheese dressing, and serve.

Yield: 4

Prep Time: 5 minutes

Total Time: 25 minutes 

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Recipe Source:

Justin Sullivan , Assistant Food Editor. Justin Sullivan is the Assistant Food Editor for Delish. (2022, June 1). Grilled buffalo cauliflower kebabs will make your meatless Monday. Delish. Retrieved July 11, 2022.

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Street Style Elote CornHunger

Meatless Monday: Elote Corn

Meatless Monday, A Thoughtful Approach to Preventing Food Waste

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!

Mexican Street Style Elote Corn

Digital Food Producer , Camille Lowder. “35 Vegetarian BBQ Recipes Perfect for Summer.” Delish, 17 May 2022.

For this #meatlessmonday we’re sharing a sweet and savory recipe. Elote corn is tangy and spicy, a popular antojito (little craving or street food) originating in Mexico. Often served on a stick, you can skip the skewer and put it right onto the grill. A perfect side to mix up any classic Fourth of July barbecue!  

Ingredients

  • 6 ears corn, shucked and cleaned
  • 1/2 c. mayonnaise
  • Chili powder
  • 1/3 c. Grated cotija cheese
  • Freshly chopped cilantro
  • Lime wedges, for serving

Directions

For the Grill

  1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes. 
  2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

For the Air Fryer

  1. Cut corn to fit in air-fryer basket. (You may need to cut cobs in half.)
  2. Brush corn all over with olive oil. Working in batches, add corn to air fryer and cook at 400° for 10 to 12 minutes, flipping halfway through, until tender.
  3. Spread 1 tablespoon of mayonnaise onto each cob, then sprinkle with chili powder, Cotija, and cilantro.
  4. Serve warm or at room temperature with lime wedges.

Yields: 4

Prep time: 5 minutes

Total Time: 25 minutes

Nutrition (per serving): 240 calories, 5 g protein, 20 g carbohydrates, 2 g fiber, 7 g sugar, 17 g fat, 4 g saturated fat, 240 mg sodium

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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chicken and broccoli with dill sauce served on plateNutrition

Budget Bite Monday Recipe

Budget Bite Monday, an Inexpensive Meal for the Whole Family.

Paychecks do not stretch as far as they once did, and grocery and produce prices only seem to be on a steady rise. For this series, Food Finders will share an easy, low budget meal every Monday, that will not only help you cut down on costs, but also keep your family fed with delicious, healthy foods.

Chicken and Broccoli with Dill Sauce

Chicken and broccoli with dill sauce. Taste of Home. (2022, April 28). Retrieved June 27, 2022, from https://www.tasteofhome.com/recipes/chicken-and-broccoli-with-dill-sauce/ 

For this #budgetbitemonday we’re sharing a #mealunder10. Juicy chicken and fresh broccoli, all topped with a perfectly bright dill sauce. This appetizing recipe is an inexpensive, savory dish for the whole family!

Ingredients

  • 4 boneless, skinless chicken breast halves, 6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2 % milk

Directions

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from the pan.
  2. Add broccoli and broth to the same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from the pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in a pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Tips

  • If you’re buying whole broccoli stalks, don’t throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.
  • Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.
  • Add sliced mushrooms and carrots on top for extra veggies and serve with a side of couscous or rice. 

If you have a recipe you would like to share with us for #budgetbitemonday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

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Food Waste

Can Wilted Spinach Be Saved?

#WhyWasteFoodWednesday

Is There Any Way to Use Wilted Spinach?

Sometimes the vegetable drawer can turn into a mystery box with groceries and produce forgotten at the bottom. When it comes time to clean it out, coming across a bag of wilted spinach lost at the bottom can be a big source of annoyance; a whole bag of spinach is forgotten and now its only destination seems to be the trash. What a waste!

Wilted spinach doesn’t need to be thrown out and is still safe to eat. The greens can even be used as an appetizing breakfast favorite.

According to The National Capital Poison Center; Lutein and its close relative, zeaxanthin, are pigments called carotenoids that are related to beta-carotene and lycopene. The name lutein comes from the Latin word, lutea, meaning yellow. At normal concentrations in food, it is a yellow pigment but can appear orange or red at high concentrations. Lutein and zeaxanthin are made only by plants, so animals normally get them by eating plants. The highest concentrations are found in dark green leafy vegetables such as kale, spinach, swiss chard, and mustard and turnip greens − although these nutrients are also found in a variety of other vegetables. Lutein added to chicken feed intensifies the yellow color of egg yolks. – 1 cup of spinach contains 20 mg of Lutein.

wilted spinach food finders

Scrappy Skillet

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Let’s Start With This Simple Scraps Recipe

The scrappy skillet recipe can use that wilted spinach very nicely. No spinach wilting on the bottom of the fridge? Turnip greens can be used just like any sturdy greens and they might be sweeter than you’d expect.

Take wither wilted leaf and add it to a breakfast skillet that also makes use of wilting spinach you don’t know what to do with. Turnip greens and sautéed spinach make a delicious nest for baked eggs and feta. Feel free to make it your own too! You can add in any bell peppers or ham you may have, and mix in any other favorite veggies. (Go ahead–clean out that veggie drawer!)

This recipe works just as well for dinner and has such a nice protein boost. Don’t forget the toast! 

Here’s a tip: Baking the single slab of feta results in a texture that’s a little chewy on the outside, and soft and creamy on the inside. If you can only find crumbled feta, wait to add it until the very end of the baking time or right before serving.

Ingredients

  • 1 tbsp (15 ML)
  • 2 cloves garlic, minced
  • 2 tsp (2g) fresh thyme leaves, removed from stems
  • 1/2 cup (125g) turnip greens, leaves roughly chopped, stems finely chopped (about 1 bunch)
  • 91/2 cups (283g) wilted baby spinach
  • to taste fine salt
  • 1/2 cup (113g) feta (block, not crumbled, ideally around 1/2-inch (1cm) thick)
  • 4 eggs

Optional Garnishes

  • splash hot sauce
  • 1 small heirloom tomato, sliced
  • 1 small cucumber, sliced
  • 1/4 cup (45g) Kalamata olives

The Step-by-Step from Ikea Scraps Book

Step 1

Preheat the oven to 350°F (175°C). 

Step 2

Heat the olive oil in a large skillet (ideally one that fits in your oven) over medium heat. Add the garlic and thyme leaves, cooking until the garlic is fragrant and starting to soften, about 1 minute. 

Step 3

Add the turnip stems and leaves, stirring occasionally until the stems start to soften and greens begin to grow tender, about 2 minutes. Add the spinach in 2 to 3 batches, stirring occasionally until softened, about 5 minutes. Lightly season to taste with the sea salt. 

Step 4

Make 5 indentations in the greens to create nests for the feta and eggs. Place the feta in 1, and carefully crack an egg into each of the other 4. Bake until the egg whites are set and the yolks are cooked to your liking, 5 to 10 minutes. If your skillet is too large for your oven, or isn’t ovenproof, use a smaller skillet, split the ingredients between 2 skillets, or use another ovenproof dish. 

Step 5

To serve, divide the eggs, greens, and feta between 2 plates. If desired, sprinkle with hot sauce and garnish each plate with half of the tomato, cucumber, and olives.

Share any pictures you have of making this or other #WhyWasteFoodWednesday meals!


Who is Food Finders?

Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure.
Our Food Rescue program ensures millions of pounds of wholesome food helps feed people, not landfills. Operating from a single headquarters in Orange County, California, we serve multiple counties within Southern California. By engaging a huge network of volunteers, we’re able to quickly scale and rescue enough food for 30,000 meals per day.

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MEATLESS MONDAY RECIPE BURRITOFood Waste

Meatless Monday Recipe

Meatless Monday, A Thoughtful Approach to Preventing Food Waste

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!

Vegetarian Burrito Bowl

Vegetarian Burrito Bowl with avocado crema. The Modern Proper. (n.d.). Retrieved June 27, 2022, from https://themodernproper.com/vegetarian-burrito-bowl-with-avocado-crema

For this #meatlessmonday, we’re sharing a delicious recipe for Vegetarian Burrito Bowls. This easy, nutritious meal is packed with flavor. Ideal for meal preppers and vegetarians and anyone who has some veggies in the pantry that may begin to look like they will be thrown away!

According to the U.S. Department of Agriculture, Americans waste nearly 40 million tons — 80 billion pounds — of food every year. That’s estimated to be 30-40 percent of the entire US food supply and equates to 219 pounds of waste per person. Having a Meatless Monday menu can help us to treat our vegetables with more focus–since so many are thrown out because they go bad. This Vegetarian Burrito bowl can be made with any combination of vegetables. We hope you enjoy it!

Ingredients

  • Cauliflower (or any other vegetable in the pantry)
  • Bell Peppers, make this burrito bowl as colorful as possible with a combo of red and green peppers
  • Onions
  • Olive oil 
  • Limes for topping and the avocado crema
  • Taco seasoning – homemade or store-bought
  • Beans – Pinto or Black 
  • Jarred Salsa – or homemade 
  • Romaine lettuce
  • Cilantro-lime rice

Directions

Making a burrito bowl is mostly an effort of assemblage. Most of the ingredients can be prepped beforehand, and in doing so make the meal much easier to assemble. Here’s one way to approach this burrito bowl recipe:

  1. Make the cilantro-lime rice. Burrito bowls are always a great use for leftover rice—either from takeout or from a homemade meal—so you can also just season some leftover rice with a little cilantro and lime juice.
  1. Roast the veggies! Roast cauliflower florets, peppers, and onions—all seasoned with a little taco seasoning—for about 30 minutes. This can also be done at least 2-3 days ahead of time if you’re meal-prepping.
  1. Buckle up for one of our very best tips, ever! Season your beans by simmering them for a few minutes with some salsa. Voila! Instantly delicious beans! You could do this ahead, we supposed, but it takes only a couple of minutes, and the burrito bowl is best if the beans are freshly warmed, so this is a step we reserve for the day of.
  1. Avocado crema time! (easy to make, find the recipe below) Mix this up while the beans simmer.
  1. Assemble! Have everyone assemble their burrito bowls however they see fit, and ta da! A super-healthy dinner loaded with fiber, vitamins, and whole grains that everyone will love

DIY Avocado Crema

The burrito bowl itself is already flavorful and delicious. However, if you want to go that extra mile and spice it up a little, whip up this easy-at-home avocado crema and add on top. 

  • Avocado
  • Garlic
  • Sour cream (or, if you want to keep your burrito bowl vegan, just use a vegan sour cream—they’re easy to find at the store, usually close to the traditional dairy sour cream, or near the tofu.)
  • Lime juice
  • Cilantro

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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