Waste not, Want not

Contrary to what many think, eating fresh vegetables and maintaining a healthy diet does not need add strain to your weekly grocery budget. In fact, there are many ways to utilize every part of certain vegetables to save money AND add even more of a nutrient power punch to your diet.

This week the Peas Perspective is here to give you some ideas on how to waste not and $ave more.  We're going to show you how to save common kitchen scraps that are usually thrown out and repurpose them so that they're delicious and even more nutritious.

CHIVES/GREEN ONIONS:
When cutting scallions and green onions, start with the top, leaving the roots and white part of the onion untouched. Fill a small glass with an inch or two of water and place the chive bottoms in the water. Do not fully submerge the onion; only the roots and the very bottom of the onion should be in the water.  The onion will quickly (almost right before your eyes) start to regrow.  Next time you need a quick baked potato topping, they'll be ready and FREE.

ARTICHOKE WATER:

After your artichokes are done steaming don't throw out the water.  Put it in a jar to save for later or if you're feeling extra motivated take a quick pre-dinner shot.  Artichoke tea and water is climbing the list of foods trends, the reason being is that the water is loaded with antioxidants, protects the liver and kidney, has anti-bacterial and anti-inflammatory properties.  A great way to use this nutrient dense elixir is by simply adding it to the next soup you make; your family won't be the wiser but you'll know that there livers will!

ORANGE PEELS:
Candied orange peels are one of our favorite fall treats. Check out Giada's recipe and don't forget to save your orange peels (or any other citrus for that matter); we recommend that you keep a ziplock bag of citrus peels in your freezer and add to it as you devour these tasty winter fruits. Then one Sunday when you're feeling inspired, defrost them and follow the above recipe.

BROCCOLI STALKS:
Many people simply cut off the stalks or stems of the broccoli and toss them in the garbage. Which, let's face it, is usually about half of the vegetable.  Yes, the skin of the stalk tends to be woody and almost inedible, but what's inside is crispy and delicious.  Cut off the stalk as you normally would and use your knife to cut off the skin.  You can use a peeler but we find that a knife is easier to ensure that you get all of the skin off.  The middle of the stalk can be eaten right then and there as it's very crispy and moist; broccoli stalk also makes a fantastic addition to your vegetable platter, can easily be chopped into the perfect slaw or simply used with broccoli florets to steam and cook as you normally would broccoli.

WHEN ALL ELSE FAILS:
Make vegetable stock!  If you're prepping a lot of veggies, there's no reason to throw anything away. Simply wash your veggies as you normally would and throw the scraps in a pot of boiling water.  We're talking onion skins, carrot peels and tops, potato skins, the tops of your favorite root vegetables. The only thing we don't recommend using in your stock is cruciferous vegetables like broccoli, cauliflower and kale as they tend to have an off putting smell when boiled for too long.

Okay... let's get scrappy!

Sloppy Jills!

We all know Sloppy Joe, right? He’s filling, messy, perfectly sweet and tangy and tends to spend lots of time in cafeterias.  But have you heard of his healthy, vegetarian and more sophisticated sister, Sloppy Jill? Probably not…because we just invented her! The Sloppy Jill sandwich is a nutritious, low-fat and more upscale version of the classic meat sandwich we all grew up loving.  Our reinvented version features lentils, which are loaded with protein and easy to digest and of course, hidden veggies!  This one pot meal will leave your family asking for “more SLOPPY JILL’S PEA-LEASE!”

Ingredients:

1 ½ cup green or brown lentils

2 Tbsp olive oil

1 clove of garlic chopped

½ cup chopped onion

½ cup bell pepper

½ cup diced carrot

1/2 cup ketchup

2 Tbsp maple syrup

2 Tbsp chili powder

½ tsp smoked paprika

3 Tbsp tomato paste

1 Tbsp balsamic vinegar

1 Tbsp yellow mustard

½ tsp sea salt

½ tsp black pepper

1 cups water

- The morning you plan on making this meal, leave lentils to soak in a bowl of water.  This will shorten the cooking time of the lentils and make the beans more digestible.

- Rinse and drain soaked lentils and place in a large pot. Fill the pot with enough water to fully submerge the lentils and bring to a boil. Let the lentils simmer for about 20-25 minutes or until fully cooked but still somewhat firm.

- Drain lentils and set aside.

- In the same pot you made the lentils in pour in oil, onions and garlic and let cook for about five minutes over medium heat.

- Add bell pepper and carrot and cook for another 8 minutes.

- Add lentils, ketchup, maple sugar, chili powder, smoked paprika, tomato paste, balsamic vinegar, mustard and water.

- Mix all ingredients together and bring to a simmer for 20 minutes.  If you’d like the filling “sloppier” add a Tbsp of water at a time until you get your desired consistency. Add salt to taste.

- Remove from heat and allow to sit for another 10 minutes to thicken up.  

- Serve with your favorite sandwich bread or roll.

Serves 8

We Give a Fig!

September's Food of the Month is FIGS! 

More than a modest leafy cover-up, figs (and their leaves!) are the most luscious and versatile of our September harvest. We don’t mind saying goodbye to summer when it means fig season! This month is prime-time for figs to shine in your house, and they’re a great source of nutrients in a kid-friendly package.

Turns out, figs are one of the oldest cultivated foods known to man. We have been farming them for over 11,000 years (likely before most grains) and they’ve been growing in California (producer of 98% of the nation’s figs) since the Spanish explorers brought them in the 1500’s. With the PeasHQ located in the heart of San Francisco, we feel it’s our duty to take advantage of fig season!

Figs are jam-packed with loads of great nutrients.  In their freshest and ripest form they are packed with antioxidants and fiber, and per the USDA, they are a good source of Calcium and Potassium, as well as Vitamin K and Magnesium.

Their sweet flesh and cartoon-cute shape make them an easy sell with kids. Not to mention that bright colored inside can attract even the wariest of our little ones. The best part, however, is definitely the fact that these little superfruits are perfect for literally any age – our young ones with small hands and only a smattering of tiny teeth can power through our ripest figs while our older ones can just grab-n-go with no worries about a pit or a peel.  We’ve all been handed those apple cores and banana peels as though we had a wastebasket for a handbag!

Getting Choosey

When you’re eyeing the figs at the market this month, what should you look for?

-       Plump and tender

-       Slightly leathery skin (but not withered or dry)

-       Aromatic – they should smell sweet!

-       Deep, rich colors

Once you’re home, toss them in the fridge if they’re ripe (well, don’t actually toss them, but you know) or leave them on the counter if they’re a touch under. Just remember to use ‘em fast (never a problem in our house!) because they are so delicate and perishable. To help extend their life in your house, don’t wash them until you’re about to eat them.

Use Em’ or Lose Em’

Okay, so now you’ve come home with a pint or two of these beauties. How to make the best use of them while they’re abundant?

We have a few suggestions from the PeasHQ

Easy:  Figs and breakfast are the most laid back of friends. Slice those babies over some greek yogurt, oatmeal, or a big bowl of cereal. An easy way to get a few extra nutrients into the morning routine.

Medium:  Put a fig on it! Slice your figs into quarters or so. Grab some pizza dough, or phyllo dough, or even some frozen naan. Any flatbread will do here. Spread some cheese on the dough while your oven heats up (375 should do the trick.) Figs LOVE cheese – anything from ricotta or goat cheese to fontina or mozzarella. Now add your figs and a nut or an herb. Walnuts are lovely, as is a bit of basil or oregano. Get fancy with pomegranite seeds or caramelized onions. Bake until the cheese is melted and the figs are roasted. Slice. Try not to burn your mouth.

Extra Credit

OH NO! : So it’s happened to us all – you forgot about the figs in the fridge, or went out for pizza, or took a decadent weekend trip to Hawaii (a mom can dream!) and now you’ve got to use those figs STAT! Here is where jam comes to your rescue. Chop em up, throw them in a thick-bottomed pot (more Kardashian than Kidman) with a glug or two of honey. Cook on low for half an episode of Modern Family. Stir it when you remember. Now it looks like a jammy preserve, right? If not, give it til the end of the episode. Add a touch of vinegar or lemon juice, Done! Now chill it in clean containers and it’ll keep in the fridge for about 2 weeks.

No matter how you eat them, figs are a great way to introduce new food and seasonal eating habits to our favorite little ones!