So, how did your week end-up?
I had a glorious, food waste free week!
(but just barely)
After a deep, deep forage in the veg drawer on Wednesday night I knew that if I wanted to reach my target of zero food waste I was going to have to get crafty.
And so I did.
I had; two small leeks, a swiftly dying eggplant, 1 large tomato and a 1/2 pint of cherry tomatoes that now had the texture that you don’t want in your tomatoes. You know what I mean? An almost grainy texture.
This does not seem like an auspicious start but bear with me. I think you’ll be happy in the end.
I placed them all in a roasted pan, tossed with 1 T. of olive oil and baked the whole thing for 30 minutes at 330 degrees.
When everything has cooled down add: 2 garlic cloves (finely chopped) the zest and juice of one lemon and a larg handful of cilantro.
Puree using a handblender (or food process or blender) and salt and pepper to taste.
Lemon Garlic Vegetable dip
This even freezes really well.
Thanks as always to Frugal Girl for the Food Waste Friday idea and a great place to share.
She really challenges me to think outside of the box.