{"id":632,"date":"2015-11-13T14:12:02","date_gmt":"2015-11-13T19:12:02","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/11\/13\/20151112top-5-nofoodwaste-posts-of-the-week\/"},"modified":"2016-04-05T10:57:20","modified_gmt":"2016-04-05T14:57:20","slug":"2top-5-nofoodwaste-posts-of-the-week","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/11\/13\/2top-5-nofoodwaste-posts-of-the-week\/","title":{"rendered":"TOP 5 #NOFOODWASTE POSTS OF THE WEEK"},"content":{"rendered":"

#NoFoodWaste November<\/a><\/strong> continues! Here are this week’s Top 5 #NoFoodWaste Posts.
Keep posting, Foodstanders, to see your good-food deeds in next week’s Top 5!
And of course, a chance to win prizes!<\/h3>\n

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@w<\/a>elike2cook<\/a> <\/strong><\/p>\n

Spicy Roasted Pumpkin Seeds #NoFoodWaste<\/strong><\/p>\n

Ingredients: <\/strong>Pumpkin seeds, ground cumin, smoked paprika, kosher salt, extra virgin olive oil<\/p>\n

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@J<\/a>enniferEmilson<\/a><\/strong><\/p>\n

Moroccan Meatless Monday. Those tomatoes that were looking sad, wrinkled and oh a tad too ripe, were roasted in the oven with olive oil, salt and pepper till charred. Pureed up and put into freezer bags till desired. Now they are a soup with a kick!! #NoFoodWaste<\/strong><\/p>\n

Ingredients:<\/strong> Roma tomatoes, chicken stock, red lentils, harissa, ras el hanout, za’atar, black sesame, pine nuts, onion, cilantro, naan bread<\/p>\n

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@<\/a>skylightfarm<\/a><\/strong><\/p>\n

#NoFoodWaste<\/strong> November\u2014the flowers on Thai basil plants are wonderful. Use them in teas, as a tasty garnish, or even put them in a small mesh bag and steep them in stews\/soups.<\/p>\n

Ingredients:<\/strong> Thai basil<\/p>\n

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@s<\/a>ugardetoxme<\/a> <\/strong><\/p>\n

Who needs carrot tops when you don’t even have carrot bottoms! Rated PG-13 carrots from the Union Square Green Market. #NoFoodWaste<\/strong><\/p>\n

Ingredients:<\/strong> Carrot
Location: <\/strong>Union Square Green Market<\/p>\n

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@e<\/a>tsummer<\/a><\/strong><\/p>\n

Squash lovers anonymous over here. You best believe I roasted the seeds! #NoFoodWaste<\/strong> November.<\/p>\n

Ingredients: <\/strong>Delicata squash<\/p>\n

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#NoFoodWaste November continues! Here are this week’s Top 5 #NoFoodWaste Posts.Keep posting, Foodstanders, to see your good-food deeds in next week’s Top 5!And of course, a chance to win prizes! \u00a0 @welike2cook  Spicy Roasted Pumpkin Seeds #NoFoodWaste Ingredients: Pumpkin seeds, ground cumin, smoked paprika, kosher salt, extra virgin olive oil \u00a0 @JenniferEmilson Moroccan Meatless Monday. Those tomatoes that were looking sad, wrinkled and oh a tad too ripe, were roasted in the oven with olive oil, salt and pepper till charred. Pureed up and put into freezer bags till desired. Now they are a soup with a kick!! #NoFoodWaste Ingredients: Roma tomatoes, chicken stock, red lentils, harissa, ras el hanout, za’atar, black sesame, pine nuts, onion, cilantro, naan bread \u00a0 @skylightfarm #NoFoodWaste November\u2014the flowers on Thai basil plants are wonderful. Use them in teas, as a tasty garnish, or even put them in a small mesh bag and steep them in stews\/soups. Ingredients: Thai basil \u00a0 \u00a0 @sugardetoxme  Who needs carrot tops when you don’t even have carrot bottoms! Rated PG-13 carrots from the Union Square Green Market. #NoFoodWaste Ingredients: CarrotLocation: Union Square Green Market \u00a0 \u00a0 @etsummer Squash lovers anonymous over here. You best believe I roasted the seeds! #NoFoodWaste November. Ingredients: Delicata squash \u00a0<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[50],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/632"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=632"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/632\/revisions"}],"predecessor-version":[{"id":1048,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/632\/revisions\/1048"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}