My guest this week is Lindsay-Jean Hard with her new book “Cooking with Scraps.”
“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!”
—Amanda Hesser and Merrill Stubbs, cofounders of Food52
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. Get a copy NOW!
About the Author:
Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan. Follow Lindsay-Jean on Facebook & Twitter.
Good Life Guy’s Wine of the Week:
2017 Torchbearer Napa Valley Cabernet Sauvignon
Dark and full of character! Gorgeous colors of ruby red and purple draw you in to aromas of bramble berries, black cherries, currant. Warm baked red fruits evolve into vanilla bean, anise with hints of leather and touches of cigar box. The oak is so well balanced with structured tannins and savory spices. The finish last for days and leaves cherry pie and dark chocolate! I would pair this with dry aged ribeye with grilled vegetables! Or even pair with a flour-less chocolate cake!
One of the first high quality 2017 Napa Cabernet’s to hit the shelves, stop by Jacob on North Rock Road and grab some!