My new snacking philosophy is that hummus is always a good idea, especially if it’s a food scrap hummus garden! It’s a quirky, yet delightful way to use up produce parts and leftovers from your fridge. I started whipping up this garden-style hummus after being inspired by the many focaccia versions popping up on social media. Luckily the bready concept translates really well with hummus. As a bonus, there’s no baking involved.
It’s soup season! For me that means I need to create a new soup. Here it is! It features cauliflower … purple cauliflower. But you can totally prepare this with any color cauliflower, including white. All forms are tasty and good for you, of course.
Sorry peanuts! I turned your Asian-style peanut noodles into pistachio butter noodles. But, my tastebuds are not sorry at all! The pistachio flavor worked beautifully in this udon noodle dish. You’ll find a couple other special twists here, too. The jasmine green tea creates a surprisingly fragrant note to the sauce. And the no-sugar-added fruit spread provides just the right amount of sweet balance to the saltiness of the tamari.
Whenever there’s a way to prevent food waste, count me in! In fact, I find it to be a culinary adventure. You never know what you might be able to create from leftover food scraps!