5 Sustainable Recipes to Use Everything from FLIK to Stem
Did you know that one of the founding principles FLIK Hospitality Group was built upon is sustainability? Not just a trendy bandwagon to jump on, sustainable, scratch cooking is built into our DNA. Each and every one of our kitchens have many systems in place to help us to keep on top of our food waste:
- We track what we throw away to help us reduce overproduction;
- We repurpose prepped food that was never put into production to make soups, composed salads, and other chef specials;
- Some of our units use veggie scraps and trimmings of meat and poultry carcasses to make soup stock;
- Some of our units compost!
Root to stem cooking is yet another way we can reduce food waste -- in our kitchens AND yours! Here are a few of our favorite recipes that help reduce food waste:
Don't Skip the Toast
Try our Black Bean Spread recipe, which uses the entire onion and celery stalk -- skin and leaves included! Once it’s been simmered and blended in a food processor, you wouldn’t even know it’s there. Our Mixed Berry Chia Jam, Ricotta, Sunflower Seed Toast keeps the stems and leaves on the blueberries, raspberries, and strawberries. Once it’s pureed, you’ll never know it’s there. Plus you’ll get an added dose of fiber, iron, calcium, and vitamin C. Using these recipes will help you save food waste from a landfill!
Start with the Stems
Don't be afraid of tender herb stems! Keep the kale stems after making our Kale, Citrus, Feta Salad and leverage them to make Kale Stem Pesto at home. This simple recipe is perfect for a quick dressing or extra flavor to any dish.
Bunny's Bounty Cobb Salad
If you've got leftover hardboiled Easter Eggs, use the last few eggs in a delicious cobb salad. Choose a mix of dark leafy greens like spinach or kale paired with chopped romaine to up the nutrients. Top with your favorite vegetables like cucumber, tomato, carrots, and onions. Add some chopped, hard-boiled eggs, avocado, and blue cheese. If you want to make a cobb with a healthy twist, skip the bacon in favor of roasted turkey and try our favorite homemade greek yogurt, blue cheese dressing.
Take Advantage of Leftovers
Before you toss those leftovers, think about how to you might be able to repurpose them. Join Courtney and her family as they transform leftover rice into a heaping side of Fried Rice together.
Finding Multiple Uses for Ingredients
When grocery shopping think about your ingredient list. Planning your meals and snacks in advance of grocery shopping is a simple way to help reduce food waste. For an ingredient like fresh ginger, try:
- Salmon Burger, Wasabi Mayo
- Carrot Ginger Dressing
- Asian Tofu Salad, Golden Beet, Ginger, Turmeric Vinaigrette
- Pan Seared Cauliflower, Ginger, Turmeric, Orange
Or check out one of the many uses in this video:
Check out the FLIK Blog all Earth Month for more information about our sustainable FLIK to Stem recipes, like Broccoli Cauliflower Slaw, Pumpkin Seeds, Cranberries, and visit our FLIK to Stem: Sustainable Cooking YouTube playlist here.
At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
Have feedback or questions for our team? Email us at firstname.lastname@example.org.
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