Doing your part to help the environment can be as simple as cooking fun meals in your kitchen. Consider this: a staggering 40% of food produced in the United States goes uneaten each year. Before you throw out last night’s leftovers, try getting creative. Repurposing meals can be healthier for you, your budget and the environment.
Lisa Suriano, owner and founder of Veggiecation, has three quick and easy recipe transformations to help you reduce food waste in your own kitchen:
Emerald City Dressing (Radish Dressing)
Ingredients
- 4–6 radishes, cut in half
- ½ cup of radish tops (leaves)
- 1 tablespoon garlic, chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons tahini paste
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- Salt and pepper to taste
Method
Place all of the ingredients in a blender and blend well. Season with salt and pepper to taste.
Tip: Emerald City Dressing is perfect on tossed salad or for dipping with fresh cut veggie sticks.
Parsley-Lemon Pesto
Ingredients
- 2 cups packed parsley leaves, coarsely chopped
- 1 cup extra virgin olive oil
- 1 small clove garlic, chopped
- ¼ cup fresh lemon juice
- Salt and pepper to taste
Method
Place the parsley, oil, garlic and lemon juice in a food processor. Pulse until smooth. Season with salt and pepper to taste.
Tip: Parsley-lemon pesto is great with pasta, salads and beans or on a whole grain crostini.
Rainbow Rice
Ingredients
For vegetables:
- 1 cup frozen green peas or edamame beans
- 1 cup celery, washed, sliced on the diagonal into ½-inch pieces and then measured
- 1 cup zucchini, washed, cut into ¼-inch pieces and then measured
- 1 cup carrots washed, seeded, cut into ¼-inch sticks and then measured
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 1 tablespoons minced fresh ginger
- 3 tablespoons soy sauce
For brown rice:
- 1 tablespoon canola oil
- ½ cup onion, diced into ¼-inch pieces
- ½ tablespoons minced garlic
- 1 cup uncooked brown rice
- 2½ cups water
- Salt and pepper to taste
Method
For vegetables:
Heat oil in a sauté pan over medium-high heat. Add the peas, celery, carrots and zucchini and sauté for 5 minutes. Add the garlic, ginger and soy sauce and sauté for another 2 minutes. Do not overcook. Vegetables should still be crisp and crunchy. Serve immediately over brown rice.
For brown rice:
In a saucepan over medium-high heat, add oil and onions. Stir. Add garlic and rice. Add water and season with salt and pepper to taste. Bring to a boil. Reduce heat to medium-low and cover. Simmer for 30 minutes or until the water is absorbed.
Tip: Top with 16 oz. sliced cooked chicken breast or diced tofu for a complete meal.
For more information and recipes from Lisa Suriano, visit Veggiecation online or follow along on Facebook and Twitter.
- Feature photo: Pexels
- All other photos: Lisa Suriano, Veggiecation
