It’s always a good time to make the most of your food. Here are some tips from Kate Sherwood, The Healthy Cook, to maximize your groceries with creative cooking.
- The first step to creating a waste-free kitchen: store your foods properly and make use of your freezer. Brush up on food storage tips here.
- Got food past its “expiration date“? Don’t toss it before checking what those date labels really mean.
- Got greens like kale, spinach, or beet greens on the verge of going bad? Sauté or steam them. That will give them new life.
- Revive wilted greens by putting them in ice water for 5-10 minutes.
- Soft apples or pears? Place peeled, cored chunks in a pot with a bit of water, then heat and mash. Voilà! Apple (or pear) sauce.
- Use leftover herbs in salads or sandwiches, as a garnish in soups, or for making pesto.
- Stuck with small amounts of a variety of uncooked grains that have similar cooking times? Mix them together.
- Find a few recipes with flexible ingredient lists to clean out your fridge or use up pantry staples. Veggie stir-fry, anyone?
- Keep a container in the freezer for scraps of carrots, onions, celery, herbs, garlic, and poultry bones. Once it’s full, make stock.
The information in this post first appeared in the April 2020 issue of Nutrition Action Healthletter.
Find this article interesting and useful?
Nutrition Action Healthletter subscribers regularly get sound, timely information about staying healthy with diet and exercise, delicious recipes, and the inside scoop on healthy and unhealthy foods in supermarkets and restaurants. If you don’t already subscribe to the world’s most popular nutrition newsletter, click here to join hundreds of thousands of fellow health-conscious consumers.
Have a comment, question, or idea?
Send us an email at email@example.com. While we can’t respond to every email, we’ll be sure to read your message.