foodwaste

Okay, so maybe there’s a better name for this recipe. But you get the point, right? Way, way, way, WAY too much food gets wasted in America! But there’s no need to waste food when you can savor it! My philosophy: Use veggie scraps and “make a hash, not more trash!” It’s a wonderful and environmentally-conscious way to enjoy vegetables in the morning (or anytime). Perfect for a Meatless Monday! Here I simply included leftover veggies that I had on hand from recipe testing, which was about one-half cup each of chopped red onion, green bell pepper (I used the ribs and seeds, too), zucchini, and cherry tomatoes. This recipe also offers a delicious opportunity to play with all parts...