BrokeAss Gourmet

BrokeAss Gourmet

Reuse Roundup: Kate O'Neill

Today's Reuse Roundup post comes from Kate O'Neill of Toronto, Ontario.

I hope her tip inspires you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com. 

Kate says:

There always seems to be the tail end of something green in my fridge, not enough for a full side dish but to much for the green bin.

I use up the ends of salad lettuce, spinach and other greens in my pasta. About three minutes before the pasta has finished cooking I toss any leftover veggies (cut to the same size for even cooking) into the boiling pasta water. Over the years I have added all types of lettuce, all leafy greens, any colour of pepper, diced carrots, you name it, you can put it in. Think of it as a quick blanche.

Drain with the pasta, toss in the sauce, sprinkle the cheese and enjoy!

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