This beautiful broth was perfect for a hearty dinner of mushroom risotto for our Meatless Monday with enough broth leftover for the freezer.
Other dwindling food recycling in our week looked like this:
- Expensive figs for a cheese platter went unused and shriveling in the back of the fridge. I diced them up, added onions, garlic, sage, thyme and a splash of balsamic vinegar. This was the sauce with panfried pork chops.
- Red pears were also purchased for the cheese platter and with the indulgence of New Years, I forgot all about them. Hidden in the crisper, I realized it was now or never. The overripe and tough skins were peeled and the pears were perfect in a pot of porridge.
- Our passion for grapefruit suddenly waned and I had at least 6 grapefruits close to rotting. One idea was to make a grapefruit curd - eggs, butter, sugar and grapefruit juice and zest - but I was out of unsalted butter. Instead, I juiced all the grapefruits and added that juice, some zest and some grated ginger to my green tea kombucha .
- Broccoli two ways: the stalks I mulched in the food processor and added to a large pot of tomato sauce and the florets, I added to a fritatta.
- We bought feta cheese for a specific recipe and never gave it another thought. For a quick supper, we made a pepper, onion, broccoli and spinach frittata with feta. Fritattas are a fantastic way to be creative with vegetables and cheese and it cooks within minutes. Here are some great tips for the perfect frittata.
|Grapefruit and Ginger Kombucha|
Have a great week!