{"id":647,"date":"2015-11-20T14:14:39","date_gmt":"2015-11-20T19:14:39","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/11\/20\/20151116top-5-nofoodwaste-posts-of-the-week\/"},"modified":"2016-04-05T10:56:15","modified_gmt":"2016-04-05T14:56:15","slug":"6top-5-nofoodwaste-posts-of-the-week","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/11\/20\/6top-5-nofoodwaste-posts-of-the-week\/","title":{"rendered":"TOP 5 #NOFOODWASTE POSTS OF THE WEEK"},"content":{"rendered":"

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

The cutest little baby broccoli heads just harvested at @skylightfarm<\/a>! Don’t throw away your broccoli stems\u2014just peel, dice and cook! #NoWasteNovember #NoFoodWaste<\/strong><\/p>\n

Ingredients: <\/strong>Broccoli<\/p>\n

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

No food waste this November! These beautiful loaves were rescued from a dumpster and turned into PB&J sammies for DC’s homeless population! #NoFoodWaste<\/strong><\/p>\n

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

If you have just a scraping of jam at the bottom of the jar, DON’T throw it out. Loosen it up, add your olive oil, vinegar or lemon juice and seasonings to it and shake. Voila, instant tasty salad dressing. #NoFoodWaste<\/strong><\/p>\n

Ingredients:<\/strong> Cabbage, red cabbage, romaine lettuce, radish, raspberry jam, poppy seeds, kosher salt, fresh cracked black pepper, red wine vinegar, extra virgin olive oil<\/p>\n

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

Just like you can eat the roots on your leeks\u2014you can also eat the roots on your scallions\/green onions! They’re great crisped up in a pan real quick. #NoFoodWaste<\/strong><\/p>\n

Ingredients:<\/strong> Scallions<\/p>\n

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@LesleyRozycki<\/a> <\/strong><\/p>\n

The perfect Tuesday pick-me-up: Spicy roasted Brussels, Italian sausage, sage brown butter and penne… Nothing going to waste here! #NoFoodWaste<\/strong><\/p>\n

Ingredients: <\/strong>Brussels sprouts, Italian sweet sausage, penne, fresh sage, balsamic vinegar, maple syrup, grapeseed oil, butter with salt, sriracha, garlic powder, salt, pepper<\/p>\n

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\u00a0 @Kenanhill The cutest little baby broccoli heads just harvested at @skylightfarm! Don’t throw away your broccoli stems\u2014just peel, dice and cook! #NoWasteNovember #NoFoodWaste Ingredients: Broccoli \u00a0 \u00a0 @leandrasnotlost No food waste this November! These beautiful loaves were rescued from a dumpster and turned into PB&J sammies for DC’s homeless population! #NoFoodWaste \u00a0 \u00a0 @JenniferEmilson If you have just a scraping of jam at the bottom of the jar, DON’T throw it out. Loosen it up, add your olive oil, vinegar or lemon juice and seasonings to it and shake. Voila, instant tasty salad dressing. #NoFoodWaste Ingredients: Cabbage, red cabbage, romaine lettuce, radish, raspberry jam, poppy seeds, kosher salt, fresh cracked black pepper, red wine vinegar, extra virgin olive oil \u00a0 @skylightfarm Just like you can eat the roots on your leeks\u2014you can also eat the roots on your scallions\/green onions! They’re great crisped up in a pan real quick. #NoFoodWaste Ingredients: Scallions \u00a0 \u00a0 @LesleyRozycki  The perfect Tuesday pick-me-up: Spicy roasted Brussels, Italian sausage, sage brown butter and penne… Nothing going to waste here! #NoFoodWaste Ingredients: Brussels sprouts, Italian sweet sausage, penne, fresh sage, balsamic vinegar, maple syrup, grapeseed oil, butter with salt, sriracha, garlic powder, salt, pepper \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\/647"}],"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=647"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/647\/revisions"}],"predecessor-version":[{"id":1047,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/647\/revisions\/1047"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}