Cut back on food waste by using scraps in these unique ways

SEATTLE — Food waste impacts people, the environment and our wallets. In fact, the average American family of four loses $1,500 to uneaten food.

“Here in this country, 40% of the food we make goes in the trash,” said Joel Gamoran, chef and entrepreneur. “That’s like going to the grocery store with two bags and just tossing one.”

Washington has an ambitious goal to reduce food waste by 50% by 2030. The Department of Ecology is launching the Use Food Well campaign to help every person in Washington be part of the solution. Safeway Albertsons is promoting this campaign in stores statewide.

“How rad is it that we’re from a place like Washington State and the Department of Ecology is behind this,” Gamoran said.

Gamoran uses his expertise as a chef to provide ideas for what to do with common leftover foods. This includes blending asparagus bottoms with mint, walnuts, garlic, a bit of lemon and parmesan cheese to make a pesto. You can also grate stale bread like cheese and toast it to create breadcrumbs.

“When you talk about Use Food Well, when you talk about the environmental impact, everyone’s like yes, you can save a lot of money,” Gamoran said.

Instead of composting fruit scraps or overripe fruit, you can make a simple syrup for a cocktail or mocktail. Boil berries or tops of strawberries with equal parts sugar and water, add juice from a citrus fruit and fizzy water, and you’ll have a delightful drink! You can also use an overripe avocado like butter in baked goods.

Gamoran encourages Washingtonians to shop smart, meal plan and store food properly. You can find more tips to reduce food waste at usefoodwell.org, and when you’re shopping in Safeway and Albertson stores statewide, scan the QR code on signage at the store for resources.

Asparagus Pasta with Scrappy Breadcrumbs 

How we use the whole asparagus, and save stale bread from the compost bin

Servings: 4-6 

Prep Time: 30 minutes 

Cook Time: 20-30 minutes 

Ingredients: 

For the Asparagus pesto pasta: 

• 1 pound (about 450g) fresh asparagus, tough ends trimmed 
• 2 cloves garlic, roughly chopped 
• 1/2 cup (about 120ml) olive oil, plus more as needed 
• 1/4 cup (about 30g) walnuts, toasted 
• 1/2 cup (about 50g) freshly grated Parmesan cheese 
• Juice and zest of 1 lemon 
• Salt and pepper to taste 
• 1 pound (about 450g) bucatini pasta
• Salt and pepper For the Scrappy bread crumbs: 
• 4 cups of stale bread, cut or torn into small pieces 
• 4 tablespoons of olive oil
• 2-4 garlic cloves, minced (adjust according to taste) 
• 1 teaspoon of salt 
• ½ teaspoon of black pepper 
• 1 teaspoon of dried herbs (like parsley, oregano, or thyme) 

Instructions: 

1. Prepare the Asparagus: Bring a large pot of salted water to a boil. Prepare a bowl of ice water for blanching. Blanch the asparagus in the boiling water for 2-3 minutes, or until bright green and just tender. Immediately transfer the asparagus to the ice water to halt the cooking process and lock in the color. 
2. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts, stirring frequently, until they are golden and emit a nutty aroma, about 3-5 minutes. Keep an eye on them to avoid burning. Let them cool afterward. 
3. Blend the Pesto: Cut the blanched asparagus into thirds, reserving some of the tops to use as garnish. In a food processor, combine the asparagus, garlic, toasted walnuts, Parmesan cheese, lemon juice, and, if you’re using it, basil. Pulse to chop and start blending the ingredients together. Gradually pour in the olive oil while the processor is running, stopping once you reach the desired consistency. Season with salt and pepper, adjusting according to your taste. 
4. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining. 
5. Combine Pasta and Pesto: Return the drained pasta to the pot. Add the asparagus-walnut pesto to the pasta, tossing to combine thoroughly. Gradually add reserved pasta water as needed to achieve a silky texture that coats the pasta evenly. 
6. Adjust Seasonings: Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice if needed. 
7. Serve: Divide the pasta among plates. If desired, garnish with additional Parmesan cheese, a sprinkle of toasted walnuts, and fresh herbs. 

Forgotten Fruit Fizz 

How we use up odds and ends and forgotten, sad fruit 

Ingredients: 

• Peels of 2 oranges and 1 lemon (try to remove as much of the white pith as possible to avoid bitterness) (can save fruit scraps to make syrup like we save veg scraps for broth) 
• Overripe fruit (like berries, apples, or pears) or fruit scraps (mango pits, , roughly chopped - about 1 cup 
• Stems from a bunch of mint 
• 2 tablespoons sugar (adjust to taste) 
• 2 cups water 
• Sparkling water or club soda
• Bitters 
• Ice cubes 

Instructions: 

1. Make the Infused Syrup: In a small pot, combine the citrus peels, overripe fruit, herb stems, sugar, and water. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the liquid has reduced by about half and is fragrant. Strain the syrup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and let the syrup cool to room temperature. 
2. Assemble the Mocktail: Fill a glass with ice cubes. Pour about 2-3 tablespoons of the infused syrup over the ice (adjust according to how sweet you like your drink). Add a couple dashes of bitters. Top with sparkling water or club soda, leaving a bit of room to stir. Stir gently to combine the syrup and sparkling water. 
3. Garnish and Serve: Garnish with fresh herb leaves, a slice of citrus, or any additional fruit scraps you have on hand.

 Avocado Brownies 

How we use up overripe, brown avocados 

Ingredients: 

• Cooking spray 
• 2 ripe medium avocados, diced 
• 3/4 cup packed brown sugar 
• 1/2 cup unsweetened natural cocoa powder 
• 1 teaspoon baking powder 
• 1/4 teaspoon kosher salt 
• 1/2 cup all-purpose flour 

Instructions: 

1. Preheat the Oven: Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8x8-inch baking pan with cooking spray. 
2. Make the batter: Place the avocados, brown sugar, cocoa powder, baking powder, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until smooth, 12 to 15 pulses. Add the flour, then pulse until the flour is completely incorporated, 8 to 10 pulses. 
3. Bake: Transfer the batter to the pan and spread into an even layer. Bake until the edges pull away from the sides of the pan and a thin knife inserted into the center comes out clean, about 45 minutes. Cool completely on a rack before slicing and serving.

Sponsored by Safeway Albertsons

Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.