Cooking with Scraps
Each year over 133 billion pounds of food goes wasted in the United States, with 40% of all food going into the garbage. Lindsay-Jean Hard is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps. With a master’s degree in Urban Planning, she began her culinary writing as a columnist for Food52 and is now in marketing at Zingerman’s Bakehouse.
Recently, Lindsay-Jean Hard joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom to share recipes that will reduce waste in your kitchen. How does a banana peel cake sound? What about artichoke nachos? Lindsay-Jean Hard hopes that being aware and taking a stand against waste is “one small step that people can do at home.”
Here are her three tips that will make you more “scrappy” in your kitchen:
- Plan your menu ahead. Buy and use what you get;
- Store your produce properly. Separate leaves from the roots to last longer; and
- Be kind to yourself. Don’t feel overwhelmed to work with all of the scraps at once. Try one at a time.
What is the best dish you have cooked with scraps?
Savor the day!