Features Recipes


May 30, 2016


Did you know that we waste up to 40% of our food? Almost half! To put it in perspective, that’s about 400 pounds per American every year—wasted. Yet one in seven people in the US is food insecure.

We launched our first #NoFoodWaste campaign last November, and gave you our Top 5 Ways to Cut Food Waste. Reducing waste at home is key—we are the largest slice of the food waste pie (making up over 40%) but over 60% of waste happens before food even gets to our homes. Each week this month, we’ll fill you in on the larger picture of food waste along the supply chain.

How can you Be A Zero? We ask you to have zero food waste! For the month of June, share your #NoFoodWaste tips and photos on the Foodstand app in preparation for June 30th, our Official Day of Zero Waste. Each #NoFoodWaste post you make and every friend you refer to Foodstand enters you to win $25 from Brooklyn Kitchen.

Speaking of which, congratulations to last week’s final #FoodRevolution prizewinners— @MrsXtina for inviting a friend to Foodstand, and the winner of Jamie Oliver’s new book, @JenniferEmilson, for her watermelon buckwheat granola post!


KIMCHI FRITTATA by gingerandchorizo



300g (10-11 ounces) new potatoes, thinly sliced
8 free-range organic eggs (assume 2 per person, so you know if you want to make a bigger potion)
a handful of broccoli, roughly chopped
half a courgette (zucchini), halved lengthwise then cut into half moon disks
a small red bell pepper, diced
1 cup of packed Kimchi, homemade or shop-bought
salt and pepper to taste
vegetable oil


Preheat the broiler to the highest temperature.

Beat the eggs in a large bowl and season with a good pinch of sea salt and freshly ground black pepper. Set aside.

Warm a splash of vegetable oil in an oven-proof frying pan or skillet, then add the sliced potato and pan-fry for about 5 minutes or until the potato turns golden brown and translucent. Turn a few times to make sure they are evenly cooked. Season to taste.

Add the vegetables to the potato and fry for a minute, then add another pinch of salt and pepper to the pan. Put the lid on and cook the vegetables for about 4 minutes on medium low heat. Stir once or twice, then add the kimchi and combine well.

Turn the heat up to medium and pour in the beaten eggs (make sure the vegetables are covered evenly with the egg). Cook on the stove until the edge of the egg has started to turn solid, and there are air bubbles popping up everywhere in between the vegetables.

Transfer the pan to the oven under the broiler for about 6-9 minutes or until the eggs are set and the surface takes on a nice brown colour.

Remove the pan from the oven and set aside to cool down a little bit. You can either turn the frittata on a serving plate or serve it straight from the pan. Serve with more kimchi if desired.

Serves 4

RED CURRY SOUP by annefood



1 yellow onion, halved and sliced thin
5 cloves garlic, minced (prep the garlic 10 minutes before cooking to maximize nutritional value)
3” knob ginger, peeled and minced
2 red jalapeños, minced
1 can coconut milk
1 can lite coconut milk
4 ounces red curry paste
1 quart vegetable broth
3 carrots, sliced into thick half-moons
1 small head of broccoli, cut into florets
about 15 medium baby bella mushrooms, quartered
3/4 – 1 lb small shrimp, peeled and deveined
3 tablespoons Braggs Liquid Aminos
3 tablespoons sesame oil
1 teaspoon red pepper flakes
5 ounces rice noodles
3 heads baby bok choy, sliced
1 bunch scallions, chopped into 1-inch pieces (greens too)
juice of 1/2 lime
sea salt
extra virgin olive oil and/or coconut oil


Add a few tablespoons of olive and/or coconut oil to a pot over medium heat. Add the sliced onion and sauté, stirring often, until onion starts to show some color but is still fairly firm (a few minutes).

Push the onion to the edges of the pan and turn heat to medium-low. Add another splash of oil in the center of the pan if needed, and add the garlic, ginger and jalapeño. Cook for a minute or two, until fragrant and lightly golden, then stir with the onions.

Add the coconut milks and red curry paste. Stir to combine. Add the vegetable broth, raise the heat to medium-high, and bring to a boil. Add the carrots and cook for a few minutes. Add the broccoli and mushrooms, and cook for another minute or two.

Add the shrimp to the pot, and push them to the bottom so they are submerged. Stir in the Braggs, sesame oil, and red pepper flakes. After one minute, stir in the rice noodles, making sure they break apart and don’t stick.

Add the bok choy, scallions, lime juice and a large pinch of sea salt. Cook for a few minutes until the shrimp are cooked through, and the rice noodles and bok choy are tender. Serve immediately.

Serves 4-6.

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