Try These Dishes in Your Restaurant

 

Everyone knows the story: in a kitchen, some food you use, and some food you lose. Food waste is a serious issue with 33% of all food produced globally being wasted each year. That’s why Foodbuy Foodservice is joining Compass Group in recognition of April 28^th as Stop Food Waste Day.

 

To spread awareness, our Culinary Solutions Team is sharing some of their favorite recipes for cutting back on food waste in the kitchen. Use the ideas below in your kitchen today.

 

Charred Vegetable Dip

Ingredients:

2 medium carrots

1 small onion

3-4 stalks scallions

2-3 assorted bell peppers

1 stalk leek

1-2 cups mushrooms

2 tbs olive oil

Handful of basil

Handful of parsley

1-2 tbs rose wine vinegar (or any mild vinegar)

Salt to taste

Pepper to taste

 

Instructions:

 

Step 1

Prep vegetables and pre heat oven to 450 degrees. Toss vegetables in a mixing bowl with oil and spread on a baking sheet.

Step 2

Roast in the oven for 8 to 10 minutes and allow to cool slightly.

Step 3

Transfer vegetable to a food processor or blender add herbs, vinegar, salt and pepper and blend until desired texture.

Step 4

Scoop into a serving bowl and serve and enjoy with your favorite crackers or bread.

Note: You can make your dip as smooth or as textured as you like, you can use a combination of any vegetables you have in your fridge and this dip can also be used as a spread for sandwiches or a nice base for soups and sauces.

 

Vegetable Broth

Ingredients:

1 pot of water

Vegetable variety

Any desired seasoning

Olive oil

 

Instructions:

 

Step 1

Take any leftover vegetables or vegetable scraps you have available. Some good examples include onions, bell peppers, corn, and garlic.

Step 2

Cut your vegetables to be around the same size then add to a pan with oil.

Step 3

Roast in your oven for 15 minutes at 400 degrees.

Step 4

Add vegetables to a stock pot and cover with water. Simmer for half an hour.

Step 5

Strain your vegetables out, leaving behind vegetable broth. Use as a base for soups and sauces.

 

Bread Pudding

Ingredients:

2 cups milk

2 tablespoons unsalted butter, plus more for greasing pan

1 teaspoon vanilla extract

⅓ cup granulated sugar

Pinch salt

½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (5 to 6 cups)

2 eggs, beaten

 

Instructions:

 

Step 1

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with the cubed bread.

Step 2

Add eggs to cooled milk mixture and whisk; pour mixture over bread.

Step 3

Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

 

Kaaklo

Ingredients:

4 over ripe plantains

1/2 of a small onion

2-inch ginger, peeled

2 habanero peppers

1 tbs selim peppers

1 tbs calabash nutmeg

1 tbs star anise

1 tsp salt

½ cup toasted corn flour

2 cups vegetable oil

 

Instructions:

Step 1

Add all ingredients except corn flour and oil to a blender cup, season with some salt and blend until smooth.

Step 2

Transfer plantain mixture to a mixing bowl and stir in corn flour.

Step 3

Heat oil in a fry pan, scoop about ¼ cup size of the plantain mixture into the oil and fry 5 to 10 minutes flipping halfway until your fritters are nice and golden brown. Repeat with the mixture until all the better is fried.

Step 4

Enjoy your sweet and spicy Kaaklo as a snack or serve with Bambara beans.

 

Share Your Recipes With Us

 

There are many ways to make the most of your leftover ingredients. Adding some of the above dishes to your rotation of weekly specials can make a big difference in the amount of food you waste at your restaurant.

 

Interested in more food waste cutting recipes. Download the Stop Food Waste Day Cookbook here.