Cooking With Food Scraps Series #2 “Creative Salads & Dressings as a way of saving Food & Scraps”
Sunday | September 27, 2020 | 11:00 am — 1:30 pm
Ecology Center | 2530 San Pablo Avenue, Berkeley, CA 94702
After her highly acclaimed “Simple Culinary Delights from Food Scraps” class, Stop Waste Environmental Educator, Chef Helga Alessio, in the second of this 4-part cooking series, will explore the many ways that you can intercept the Food Waste cycle right in your own kitchen.
Join the Zero Waste Kitchen Challenge and learn how to track and reduce your own food waste while preparing and cooking dishes using fruit, veggies and seeds to combine into refreshing satisfying dishes. Perfectly balanced dressings are created by blending sweet ripe fruit with some acid and salt. We will use the quick pickle techniques to preserve any leftovers in surprising combinations.
- Roasted Swiss Chard Stems with Sesame Dressing
- Shaved Zucchini Salad with Carrot Tops
- Vegan Goddess Dressing
- Pulsed Pico de Gallo
- Beet Salad with Oranges and Fennel
There are two more classes in the Cooking with Food Scraps series.
Don’t forget to register for one or both!:
October 18, 2020 “Is Dinner Hiding in Your Fridge?”
November 15, 2020 ” A Thanksgiving Dinner Stopwaste Plan”
Event Email: firstname.lastname@example.org
This event is wheelchair accessible.