Nutrient density is our M.O., and today we’re upping the ante on the vitamins, minerals, antioxidants and excitement of our meals. We teamed up with produce rescue delivery service, Hungry Harvest, to bring you 3 ideas that take Snap Kitchen noms to the next level, all while salvaging so-called “ugly” produce. It’s time to bring out your inner produce-saving-superhero-chef & try something new.
So apparently, 1 out of 5 fruits and vegetables are tossed out as a result of aesthetic flaws or logistical mishaps. WHAT?! Hungry Harvest reduces this food waste by recovering produce and delivering it right to your door. But it gets better. For each delivery, Hungry Harvest also subsidizes produce for reduced-cost markets in food deserts and donates to local community partners. Sign. us. up. Then, we cook.
cauliflower steak over mashed sweet potatoes & roasted broccolini
We turned cauliflower into steak by cooking it, well, like a normal steak. We marinated the cauliflower with olive oil, crushed garlic, salt, cracked black pepper and sage. After our cast iron pan was screaming hot, we seared the cauliflower for about 8 minutes on both sides. Plate alongside our mashed sweet potatoes & roasted broccolini. DONE.
green salad with smoked salmon & quick pickled zucchini
For the salad, rinse the greens under cold water and tear by hand (oh hey green thumb). Dress lightly with lemon juice, olive oil and black pepper. Toss in our house smoked salmon and fold to incorporate.
As for the pickling, we took 1 cup water, 1 cup white wine vinegar, and 1/2 cup sugar of your choosing (we like organic coconut palm sugar). That’s the base, and from there you can add garlic, chilis, dill… really any whole spice. We had rainbow peppercorns on hand so we used those.
Thinly slice the yellow squash and cucumber and place them in an even-bottom bowl or Tupperware container. Pour the hot pickling liquid over the veggies and let it steep, covered, on the counter for 10-15 minutes. Then, dig in.
caramelized plums over chocolate mousse
We caramelized our Hungry Harvest plums with olive oil, lemon juice, honey, and a pinch of salt. Over medium-high heat, pour the whole bowl including the excess liquid into a nonstick pan. Flip the fruit after 2-3 minutes or until it just starts turning from amber to brown. By the time the fruit is done, all the liquid should have reduced and you’ll be left with a thick syrup that you’ll toss the plums in before plating atop our chocolate mousse. Garnish with a sprig of mint. Presto!
We had a blast cooking (and eating) our Hungry Harvest produce. How do you spruce up your Snap Kitchen meals with fruits and veggies? Share your recipes and ideas in a comment below!
Pssst. Use promo code SNAPKIT on hungryharvest.net for 50% off your first harvest!