Here’s a way to use up the last 1/4 cup of jam in the fridge. I know they look like hot dogs but they’re actually roasted carrots with jam & chili oil sprinkled with nuts and mint. You can use whatever jam & nuts you need to use up. I used fig and pecans but strawberry, grape, almonds would all work. I love the sweet, salty, mildly spicy flavors with a crunch.
Recipe: Roast the carrots for 35 min. Add the nuts and roast for 5 min more. Toss the carrots with 1/4 cup jam whisked with 1/4 cup chili oil (adjust to your level of heat preference) and roast for 5 min. Top with the chopped roasted nuts and mint leaves. Enjoy!
So what to do with avocados that are a little over ripe & bruised? Make Avocado Chocolate Pudding
Recipe:
2 bruised avocados cored & diced
1/2 cup organic blue agave or sweetener of choice
1/4 cup cocoa powder
1/2 tsp kosher salt
Mix in a food processor or blender
Refrigerate for 2 hours and serve with whip cream or strawberries
Want more chocolate? Decrease agave to a 1/4 cup and add in 1/4 cup of chocolate chips melted for 1 minute in the microwave.
Minimizing food waste Maximizing ingredients. Root-to leaf-beet burgers by Debbie Gold from the James Beard Foundation cookbook
Waste not: how to get the most from your food recipes and tips for full-use cooking from America’s best chefs. The burger is simply a roasted beet topped with pickled beet stems, sliced avocado, goat cheese, and beet greens. So good.
Recipe:
Pickled beet stems
Stems from one bunch of beets
1 quart water
4 cloves garlic peeled
3 bay leaves
3/4 cup white vinegar
5 tablespoons sugar
2 tablespoons salt
1 teaspoon whole black peppercorn
Cut the stems into 2 inch pieces in place in a clean glass jar. Combine the remaining ingredients in a large steals pan bring to a boil pour the pickling liquid over the beet stems. Let the mixture cool then place the lid on top shake the jar and refrigerate the stems for at least 24 hours.
Do you think most people want quick, simple and tasty recipes?
Here’s one of my favorites; Roasted Broccoli. I like it plain, Mike likes it topped with a lemon caper mayo and kids love it topped with cheese. Be sure to use the florets and the stems and slice lengthwise. As with roasting all veggies: Use high heat, spread them out and don’t be afraid to let them get brown.
Recipe:
Preheat oven to 425 degrees. Slice broccoli and toss with olive oil, 1/2 tsp chili flakes and 1/2 tsp salt. Roast for 20 minutes until brown and crispy .
Cheese topping: Top with 4oz grated cheddar cheese and return to the oven to melt the cheese .
Lemon caper Mayo topping: mix together 1/2 cup
Mayo*, 1 TBSP capers and the zest and juice of 1/2 lemon.
* making your own (Mayo is easier than you might think but I’ll save that for another day LOL).
Contact
Feel free to contact us with any questions. Or if you are interested in joining our efforts — Zero Waste Melrose welcomes all types of volunteers, including those who only want to volunteer a few times per year and those who want to be very active by attending monthly meetings and participating in many activities.
Joining the committee is a great way to play an active role in the community and make a difference in reducing our environmental impact.
Meetings
Zero Waste Melrose meets the first Thursday of the month at 7 pm via Zoom (Please note: Our meetings have been online. Otherwise, the Melrose Public Library is our primary meeting place.)