Skillet chilaquiles, contributed by Mary Sue Milliken and Susan Feniger of the Border Grill
With so many people in the world going hungry, and demand for food set to soar, it's time to take a closer look at the amount of food we throw away. By planning our meals and saving our leftovers, we can reduce waste and conserve resources so that everyone has enough to eat today and tomorrow.
This favorite from the Border Grill fosters creativity in the kitchen while reducing food waste. It's a great way to use stale tortilla chips, and any leftover vegetables, chicken, or beans you might have in your fridge.
- 1 cup tomato salsa
- 2 cups chicken broth or vegetable broth
- ½ cup half-and-half or heavy cream
- 1 cup cooked leftover vegetables, pinto beans, and/or black beans
- 6–8 cups corn tortilla chips
- 1 cup cheese (panela, Mexican manchego, or Monterey Jack), shredded
- 1 ripe avocado, halved, seeded, peeled, and cut into ½-inch dice
- ½ small red onion, finely diced
- 1–2 jalapeño chilies, stemmed, seeded if desired, and minced
- ½ bunch cilantro, chopped
- 1 lime, cut into wedges
In wide skillet, bring salsa, broth, and half-and-half or cream to a boil. Add vegetables and/or beans and tortilla chips, mixing gently to coat each chip while simmering. In 1–2 minutes—when some of the chips have moistened and begun to break up, but others are still holding their shape—add cheese. Continue stirring gently for 1 minute to distribute cheese evenly. Add avocado, onion, chilies, and cilantro and stir well. Cook for 1 minute, remove from heat, and divide among 4 warmed plates. Top with a squeeze of lime.
- Add 1 cup cooked, shredded, leftover chicken with the vegetables
- Serve with ¼-cup dollop of sour cream and/or fried egg.
Yield: 4 servings
Carrot top pesto contributed by chef Mo L’Esperance of Tiburon Tavern
Instead of throwing away your leafy green carrot tops consider making this delicious pesto.
- 2 packed cups of clean, green, leafy carrot tops
- ¼ cup packed basil
- 2 sprigs tarragon (about a tablespoon)
- 3 minced garlic cloves
- 1/3 cup pine nuts
- ½ cup good-quality Reggiano cheese, grated
- ¾ cup extra virgin olive oil
- Salt and pepper to taste
Place all ingredients except the olive oil in your food processor and pulse together. When combined, stream in the olive oil. Then add salt and pepper to taste. Use right away or store in an air-tight container with a small amount of olive oil on top of the pesto. This recipe is great hot or cold, on a pasta salad, with sustainably caught fish, or just as a dip for a raw vegetable platter. The pine nuts can be changed out for pistachios or almonds, and to make this recipe vegan, just replace the cheese with raw cashews!
Yield: 4–6 servings