Do you feel bad about throwing away (or even composting) food scraps that could be used? Well, feel guilty no more!
Lindsay-Jean Hard is here to help us learn how we can make use of those scraps, keep them out of landfills, and still have enough left-over for our compost pile! Pulling from her book Cooking with Scraps, Lindsay-Jean will be answering all of our questions about minimizing (or, in a perfect world, eliminating) food wastage!
Questions? Contact Kerry: keodonnell@somervillema.gov
About the Book:
In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.
About The Author:
Lindsay-Jean Hard’s education (at the University of Michigan—Go Blue!) and passion for sustainability went on to inform and inspire her in many ways: in her garden, artwork, home, community, and writing—like her cookbook, Cooking with Scraps. You may have seen her in a recent episode of The Kitchen on the Food Network.
Today she works to build and connect new communities as a marketer at Zingerman’s Bakehouse in Ann Arbor, Michigan.
This program is presented in partnership with the Ashland Public Library and other MA libraries.
Registration will remain open until the program start time. When you register for this event, you'll receive an email confirmation with the Zoom link sent from the Ashland Public Library. Please make sure to check your spam folder if you don't see it initially. *Note - this event will be recorded and a viewing link will be sent out to all registrants within 24 hours of the program.
