40% of food gets thrown away—a troubling statistic particularly in this city where we have so many to feed. While organizations like City Harvest intervene in waste systems to ferry food excess to vulnerable populations and celebrity chefs advocate for frugality, much food waste takes place behind the scenes.
You can do your part at home by composting (if your building is eligible, sign up for pickup or locate your nearest dropoff location). You can also repurpose many plant parts that are traditionally viewed as excess—onion skins and green stems make an excellent vegetable broth base, while this seasonal slaw can make use of everything from broccoli to kale stems. We make it in our classes as an excellent way to introduce students to basic knife skills and the power of flavor combinations. Paired with our lime-cilantro vinagrette, this makes a tasty side dish or snack.
Serves 4 adults; makes 6 cups!
2 heads or bunches of broccoli, cabbage, and/or collards, finely chopped or julienned
½ red onion, sliced into thin half moons
½ cup apple, finely chopped or julienned
½ cup sunflower seeds
Prepare vegetables as directed. Toss with the the seeds and onion in a large bowl.
Meanwhile, combine the dressing in a food processor or blender and process until creamy. Dress the slaw and season to taste with salt and black pepper. Toss to coat and enjoy!
Lime Cilantro Vinaigrette
½ ripe avocado
1 cup loosely packed, roughly chopped cilantro, stems removed
juice of 3 limes
⅓ cup extra virgin olive oil
¼ tsp each sea salt and cumin
1 tsp vinegar
1 tbsp honey to taste
water to thin if necessary