In times of less frequent grocery store visits, many of us are attempting to maximize everything in our fridge and pantry. This requires a bit of creativity, open-mindedness, and a few essential tips. Reducing food waste not only helps you stretch your weekly or bi-weekly shop, it also helps you save money and reduce the environmental footprint.
Here are our top 5 tips to maximize what you buy.
1. USE THE WHOLE THING.
Have carrot tops? Turn them into pesto. Just juiced a lemon? Remove the pith and infuse the skins in olive oil with some herbs for your next vinaigrette. Peeled some potatoes? Toss the skins with olive oil, salt and spices and roast them in the oven to make chips. Just cooked up some broccoli or cauliflower florets? Grate the stalks along with some grated carrots, olive oil, and white wine or rice vinegar, and a dash of paprika for a nutrient-packed colorful raw slaw.
2. STORE YOUR FOOD PROPERLY.
Foods last longer when stored properly. . Keep onions, garlic, potatoes, and squash in a cool, dark place (but not in the fridge). Store whole greens such as kale, chard and collards with a towel to absorb moisture in a plastic bag in your fridge. Don’t store fruits and vegetables in the same crisper drawer. Don’t keep cooking oil above the stove, as the heat will cause it to go rancid.
3. KNOW FOOD CPR.
Are your greens or carrots looking wilted? Plunge them into an ice water bath to crisp them up. Sad celery? Cut off the bottoms and place stems in a jar of water like you would a bouquet of flowers. Stale bread? Brush all around with just a bit of water and heat in the oven until crispy on the outside and soft on the inside.
4. USE YOUR FREEZER.
Have too many onions that you won’t use right away? Dice, place in an airtight container or bag, and freeze. Then simply toss it in a pot with olive oil to start your next soup. Speaking of soup, you can freeze celery and carrot ends that you might otherwise discard to use in vegetable stock. Didn’t eat the whole loaf of bread? Slice, store in an airtight bag, and freeze the remainder for quick toast in the morning. Veggies like green beans, bell peppers, broccoli, leafy greens, and peas need to be cooked before frozen -- you can boil them until just a bit tender, dry, and freeze in plastic bags.
5. SAVE YOUR LEFTOVERS.
Have a few bites of vegetables left in your takeout container? Save them to eat in your omelette tomorrow morning. Leftover chicken breast? Slice it or dice for chicken salad and make a sandwich or salad topper for tomorrow’s lunch. Extra plain brown rice or other whole grain? Heat it up with some milk and cinnamon for breakfast the next day.
We’re all coming up with new ways to navigate this new normal, including food preparation and cooking. If you have other ideas for how to stretch your weekly shop, send them along to info@dietid.com and we’ll add them to this list.
