Waste Not, Want Not

High-5 recipes are always quick and easy, but when you make a meal that also cleans out the fridge so good food doesn’t go bad? That deserves an extra high five! Here are two recipes to help save your food, and money, too.

Zero Waste Veggie Dip

Serves 2–4 | adapted from @plantyou on Instagram

If you have some wrinkly bell peppers and eggplant in the back of the fridge, don’t toss them in the compost yet – they’re just right for this zero-waste dip! Vegan and packed with umami flavor thanks to the miso paste, pair this dip with pita chips or your favorite multi-grain crackers.

• 1 eggplant or zucchini, sliced in half and scored

• 1 head of garlic, top sliced off

• 2 bell peppers, red or orange, top & seeds removed

• 2 tbsp miso paste mixed with 3/4 cup water

• 1 cup Greek yogurt or vegan yogurt

Directions

1. Preheat oven to 400°F. Place the veggies in a cast iron skilet or oven-safe casserole dish, and drizzle the miso paste/water mixture over everything.

2. Bake for 40 minutes, until the veggies are softened.

3. Scoop the eggplant from the peel, discard the garlic peels, and add them to a blender or food processor along with the bell peppers. Add the yogurt and blend/process until smooth.

4. Serve with a drizzle of balsamic vinegar glaze— we love Nonna Pias!

Weekend No-Trash-Hash

Serves 1–2

Your Saturday morning just got greener, and tastier, too! Now, this recipe doesn’t technically feature Co-op made ingredients, but it could! In this case, the point is to clean out the fridge of leftovers and other ingredients on hand for a fresh start to planning and shopping for the coming week!

So, what goes in No Trash Hash? What doesn’t?! That’s the beauty. Start with frozen hash browns for the base, and build from there. Other potatoes or riced veggies would work, too. Cauliflower you bought on sale starting to get sad? Grate it and plate it!

• Field Day Organic frozen shredded hashbrowns

• Pick a protein: Co-op sausage, bacon, leftover chicken, or any other morsels of meat from meals made earlier in the week. Anything goes! Don’t eat meat? Then that goes too!

• Cheese? Yes please! Your choice.

• Veggies: Whatever’s in the fridge! Brussels, broccoli, zucchini... load it up!

• 2 eggs

Additional pantry ingredients: salt & pepper, your favorite seasoning, herbs, or hot sauce.

Directions

1. Cook it all up according to the hash brown instructions, then top with two runny yolk eggs. The eggs really tie the hodgepodge of ingredients together.

2. If you’re feeling spicy, add salsa or hot sauce, an avocado, and herbs.

3. Enjoy this easy squeezy meal thats saving the planet (buh-bye moldy veg) and your hard earned dollars, too!