#NoFoodWaste November! Our Brussels Sprouts are cooked in an orange confit we created from the peels of the oranges we use for our juices, and a touch of coconut oil. This saves 525 lbs of orange peels from going into the compost each week. Recipe in our tastebook!
So many dishes, so little thyme. Summer squash going down in all restaurants tomorrow.
We've donated over 2000 pounds, or nearly 1600 meals, (and counting) to @rescuingleftovercuisine since May, 2016.
Summer Vegetable Poke: Murasaki sweet potato, cucumber, chioggia beet, and hijiki dressing. Find it in all restaurants.