Thank you for all the submissions for the Earth Year 2020 contests! Check out all of our amazing winners and stay tuned for more contests.
All Taste, No Waste Winners
Congratulations to our winners Indrani Stangl, Diana Inglis and Melinda McMahon! We loved your recipes, thank you for helping the Half Moon Bay community to reduce food waste with your creative recipes.
Celery Top Pesto
Recipe by Indrani Stangl
I recently got a big bunch of celery and the leaves were so fresh and green, I could not imagine throwing them out. So, I made celery leaf pesto, which was a beautiful bright green that stayed green for days in the fridge. It is delicious as a dip for crackers, pita or crudite and as a coating for fish or chicken. And of course pasta!
Because parmesan cheese is very salty, I recommend seasoning to taste as the last step.
- 1/4 cup raw almonds
- Leaves from one large bunch of celery, cleaned thoroughly
- 1 large clove garlic
- Juice of 1/2 lemon
- 2 tbsp parmesan cheese
- Approximately 1/4 cup good olive oil
- Salt and Pepper to taste
- Toast the almonds in a skillet on medium heat, stirring often until golden. Careful not to burn them.
- In a food processor, add the celery leaves, cooled almonds, garlic clove, lemon juice and cheese. Pulse at first, then process until everything is a fine chop.
- With the processor running, drizzle oil into the mixture slowly until desired pesto consistency.
- Add salt and pepper to desired seasoning level.
- Store in an airtight container for up to 7-10 days. If oil separates, mix thoroughly before serving.
Diana’s Favorite EASY Chicken Bone Broth
Recipe by Diana Inglis
- Chicken bones (I use the frozen leftovers from 2-3 Rotisserie chickens
- that I save in the freezer after we have used all the meat).
- 4-6 quarts water
- 1 onion, unpeeled, quartered (pick the older ones you have)
- 10 cloves garlic, unpeeled (pick the older ones you have)
- 2 old carrots cut in chunks
- Tops or bottoms of celery (the part you’d toss out)
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1⁄2 bunch of parsley including the stems
- 1 tablespoon white-wine or cider vinegar
- 2 tsp. salt
- 2 tsp. pepper corns
- Put everything in a large stockpot crock pot.. Bring the stock to a boil over high heat, then turn down to a simmer.
- Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Strain the stock through a fine-meshed sieve. Let cool.
- Scrape the fat that rises to the top. Refrigerate for up to 5 days, or freeze for up to 3 months. Also a great base for rice or other meals.
Instapot directions: Put everything in the pot, DO NOT OVERFILL, and press “broth/soup”(40min). You are done! Strain when cooled and store or use right away.
Crockpot: Put everything in the pot, DO NOT OVERFILL and cook on high for 7-8 hours. Strain when cooled and store or use right away.
Recipe Remake Tip
By Melinda McMahon
If you make a dish you get tired of or don't like, instead of throwing it out, wash it and re-do. (it has to be something you can wash off) For example: You make pesto pasta and hate the sauce; wash off the noodles and add another sauce. You are re-using the noodles. Same can be done for most dishes: beans or legumes, salads, pasta, stir-fry, even meats. Wash the food and re-use it and re-do the sauce. I have done this for example when one of my kids says "That sauce is too spicy!" (We usually just ask her to wash her food off and add something else).
Instagram photo contest
Congratulations Kaila Clark! Thank you for reducing your carbon footprint by purchasing local produce and walking to your farmers market!