Grr…back to wasting milk.  Small one would not drink milk this week for love nor money.  Two litres of very expensive milk totally wasted.  Grr…grr…part of the problem is that I can’t have regular milk so if small one doesn’t drink it I can’t really use it in our meals and still eat them.

I did however, use an entire bunch of cilantro with zero waste. 

This is maybe the first time in my adult life I’ve not thrown at least part of a bunch into the compost. 

Here’s where part of the bunch went.

We’ve been really heavy on the desserts this week but I think that I’m going to make up for it with this salad.

I’ve got a gorgeious buttercup squash about 9 inches in circumference ready for something fabulous.

I cut it into chunks and tossed with 1 T. of olive oil.

Roast until soft (350 for 20 minutes).

I love this salad for a lot of reasons, just one of them being I don’t have to peel my squash at all.

While you’re waiting on the roasting veg create a nice dressing of; 1/2 cup soy sauce, 2 T. sesame oil, 2 tsp. grated ginger, 2/3 cup VERY roughly chopped cilantro, 2 tsp. honey, 1 tsp. chilli garlic paste (or 1/2 tsp. crushed chilli flakes) and 3 T. rice vinegar.

Toss with the still warm squash and eat a room temperature.

Yumm…I love this dish with udon noodles for a light and quick lunch.