Bob Blumer reminds us that the following are free (or come along for the ride when you buy the related product), and can all be repurposed into deliciousness.
Flavoured Oil – How to use oil from oil-packed anchovies, sun-dried tomatoes, artichokes, and peppers
In a pasta sauce. Use the oil from the anchovies, sun-dried tomatoes, artichokes, and peppers to create a
flavorful pasta sauce. Sauté some garlic and onion in the oil, then add in chopped tomatoes or tomato sauce
and your choice of herbs. Mix in the other ingredients and let them cook until everything is heated through.
As a salad dressing. Combine the oil from the ingredients with vinegar or lemon juice, Dijon mustard,
and a pinch of sugar to create a tangy salad dressing. Serve it over mixed greens, tomatoes, and cucumbers.
As a garnish. Drizzle it over soup or pizza, or mix it with your favourite dip like hummus.
Chicken Bones – How to use chicken bones from raw and cooked chickens
Turn it into stock. If you have a lot of vegetable scraps or meat bones, you can turn them into a rich broth-based soup. Simmer the scraps in water for a few hours, adding in any herbs or spices you like. Strain out the solids and use the broth as a base for soup. You can add any other vegetables or meat you have on hand to make a hearty and nutritious meal. Use the stock as a base for soups, stews, and risotto.
Citrus Zest – How to use citrus zest
In baked goods. Add citrus zest to muffins, cakes, and cookies. It will add a bright, tangy flavour that pairs well with sweet treats.
In your marinade. Mix together citrus zest, citrus juice, olive oil, garlic, and your choice of herbs to make a flavorful marinade for meat or vegetables. Marinate for a few hours before grilling or roasting.
As a spice blend. Combine citrus zest with garlic, cumin, and chili powder, to create a zesty spice blend for roasted veggies or grilled meats.
Veggie Tops – How to use fennel fronds, beet tops, celery tops, radish tops, turnip tops
Make Pesto. Simply combine the greens with toasted nuts, fresh garlic, a hard cheese like Parmigiano-Reggiano, and olive oil in a food processor or blender. Use as a sauce for pasta, a spread on sandwiches, or a dip for vegetables.
Juice it. Use the greens in a juicer to make a nutrient-packed green juice.
Cheese Rinds – How to use Parmigiano-Reggiano rinds
In stock, broth, stews, tomato sauce and risotto. The rinds will add a rich and savoury flavour to all of these dishes — and a touch of creaminess. Remove them before serving.
With roasted vegetables. Toss the cheese rinds with root vegetables like potatoes and carrots before roasting in the oven. The rinds will infuse the vegetables with a cheesy flavour.
Infused in olive oil: Place Parmigiano-Reggiano rinds in a jar and cover with olive oil. Allow the
oil to infuse for a few weeks, then strain and use the oil in dressings, marinades, and sauces.
With these flavourful ingredients and a little bit of creativity, the possibilities are endless!
Find more zero-waste recipe ideas at www.harrowsmithmag.com/zero-waste-recipes.
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Bob Blumer is a Food Network O.G. He created and hosted three pioneering series that ran for 12 consecutive years and aired in over 20 countries. He has also written seven acclaimed cookbooks, broken eight food-related Guinness World Records, and is a long-term ambassador for Second Harvest. His most recent cookbook Flavorbomb: A Rogue Guide to Making Everything Taste Better is a collection of the tricks, tips, hacks and techniques he gleaned as he ate his way around the globe for the past 25 years.
The Toronto Sun says “Blumer once again pushes boundaries, but in a way that encourages readers to let go their own culinary hesitations to create simple meals built on layers of flavor.”
Bob’s Instagram feed exudes creativity and reveals his passion for cooking, foraging and taking the road less traveled. Follow him: @bobblumer.
To work with Bob, contact him at: gastronaut@bobblumer.com
Website: http://bobblumer.com/
