DEBORAH CROMBIE: Okay, one more January resolution post--at least from me! I am always trying to waste less food. This is such a huge issue, both for people's budgets and for the environment. Check out these numbers from World Wildlife Fund, just one of many sources of data. The amount of greenhouse gas emitted by food rotting in landfills is truly shocking, and I know we'd all like to do better.
I plan meals, and try to use up what's in the fridge and freezer. We eat leftovers. Last week I think we set a household record with five meals from one recipe of Cauliflower Red Thai Curry. (I subbed Canellini beans for the chickpeas, and it was really good.) But I STILL ended up throwing out the last little bit.
But if you're doing your best and you just can't face another pot of Gotta Go Soup, here's my other favorite use-up-what's-in-the fridge trick--The Salad.
This was lunch the other day, but I had to examine the photo to remember what all I'd thrown in it! There was arugula (I am nutty for arugula. Does anyone else love it, too?) Shredded cabbage. Radishes. Little salad cukes. Grape tomatoes. (Nutty for those, too.) Grilled marinated artichoke hearts. Crumbled feta, and pine nuts. I'll throw in Italian parsley or cilantro or dill, whatever is hanging around in the fridge, and I usually just go for olive oil and lemon juice to dress, although if you were really motivated you could make a proper vinaigrette. Toss with maybe a sprinkle of flakey smoked salt and some fresh ground black pepper. Voila!
