Turning Leftovers Into Great Dishes

Making the most out of everything you’ve learned in your culinary school programs includes being creative with the foods that got leftover from your favorite meals.

Your mom may have told you to earn the “clean plate award” when you were younger. As it turns out, sustainability in preparation is still an important part of your recipes, even as an adult! According to the Natural Resources Defense Council, 40 percent of food purchased in the United States goes uneaten.

To save time and money, here are a few ways to put your online culinary school skills to the test and stay sustainable and green with your meals:

Leftover veggie and orange cake
Got leftover root vegetables in your fridge and don’t know what to do with them? The BBC recommended making a moist and sweet sponge cake that makes a treat out of leftover root vegetables like parsnips and carrots.

Although this is a simple way to use up leftover veggies, all vegetables cook differently, so it’s important to keep an eye on your cake while it’s baking.

Use leftover turkey to make a white chili
Who doesn’t have leftover turkey after holiday celebrations? Instead of making boring turkey sandwiches for the next week, why not take a hint from the University of Nebraska, Lincoln, and cook up a delicious turkey white chili? Packed with vegetables and wonderfully comforting, chili is great during anytime of year.

Got overripe bananas?
You might have meant well when you bought a bunch of bananas at the supermarket, but nearly everyone has encountered bananas getting too ripe from time to time. One of the best ways to put these overripe fruits to good use is to make banana nut bread or throw them into a morning smoothie.


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