Earlier this year, I made a pledge to reduce the food waste in my kitchen. Earth Day felt like a good time to check in with this goal. Although I have been more conscious and intentional about using all of the ingredients in my fridge, there is still room to improve.
Spring is also a good time to check in and re-strategize, as more delicate spring vegetables are coming into season. Hearty winter veggies last a lot longer and are easier to store than the leafy greens of spring. Here are 12 recipes to reduce food waste during the spring and summer:
Make a sauce or pesto:
Leftover herbs and greens can be transformed into flavorful sauces to take your meal to the next level. Most pestos are easily freezable for max shelf life.