This month we are featuring two recipes that help with reducing food waste. One featuring beet greens and the other featuring stale bread, both of which are usually discarded!
Coconut-Braised Beet Greens
Adapted from: Tasting Page at https://www.tastingpage.com/cooking/coconut-braised-beet-greens
Serves 4 side dishes
INGREDIENTS
- 1 large bunch of beet greens, thoroughly washed
- 1 tablespoon coconut oil
- 1 small onion
- 1 cup coconut milk
- Salt and pepper to taste
INSTRUCTIONS
- Separate the long red stems from the beet greens. Chop the red stems and set them aside. Then roughly chop the beet greens.
- Heat the coconut oil in a large skillet over medium-high heat. Once warm, add the onion and sauté until translucent, about 3 minutes.
- Add the stems and cook for another 3 minutes. Then toss in the beet greens and season with salt and pepper.
- After the greens wilt, approximately 5 minutes, slowly add the coconut milk. You may not need all of it. You want to thinly coat the bottom of the pan, not submerge the greens. Loosely cover for about 5-10 minutes or until the greens are soft. Adjust seasoning if necessary, and you’re done!
For an additional kick, Sriracha can be added to the coconut milk during cooking.
Gazpacho Panzanella
Adapted from Food52
Serves 2 to 4
INGREDIENTS
- 1 bunch basil, finely chopped
- 1 to 2 cloves garlic
- 2 medium to large tomatoes, 1/2-inch dice
- 1 medium cucumber, 1/2-inch dice
- 1/2 lemon, juiced
- 1/4 cup good olive oil, or more, to taste
- 1/2 loaf of good, crusty bread (ideally day-old or older)
- 1 pinch salt
INSTRUCTIONS
- Chop or mash your garlic and basil with either a knife or mortar and pestle. Mix together with a generous pinch of salt.
- Toss your basil-garlic mixture with cucumber, tomato, olive oil, and lemon juice. Let it sit in the fridge for at least a few hours. (TIP: You can do steps 1 and 2 in the morning, and pull it out when it’s time to make dinner.)
- Before removing your mixture from the fridge, preheat your oven to 350°F. Tear your bread with your hands into uneven bits, about the same size as a one-inch cube. They don’t have to (and shouldn’t) be perfect cubes! Toss with olive oil to coat. Toast them on a baking sheet in the oven for 10 to 15 minutes, stirring once or twice. You want the bread to be toasty on the outside but still a bit chewy on the inside. Let them cool.
- Remove your salad from the fridge. Scoop out your vegetables and toss with croutons. Dress with the juice that’s sitting at the bottom of your salad bowl. (TIP: Save any remaining juice as a salad dressing or to dip fresh bread in later.)