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Menu

categories
recipes
- appetizers
- baking
- beverages
- breakfast
- cocktails
- dessert
- grilling
- salads
- sauces, marinades, condiments
- seafood
- sides
- snacks
- soup
- the main course
unwasted podcast
contact us
Sign up for Imperfect

All Posts By

Reilly Brock

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No Plate Like Home

May 11, 2021

Hetal Vasavada

unwasted podcast

Better Baking with Hetal Vasavada of Milk and Cardamom

November 23, 2020

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A Day in the Life at Imperfect

May 5, 2017

about The Whole Carrot

The Whole Carrot is a resource from Imperfect Foods focused on helping you enjoy food more and waste less of it. We're here to nourish your curiosity, inspire your imagination, and share ideas that help us build a better food system, together.

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Looking for a way to use up those Thanksgiving lef

Looking for a way to use up those Thanksgiving leftover odds ‘n’ ends? Quiche calls!

🥚 Mix 3-4 eggs and 1 c milk or cream. Season to taste with salt, pepper, and nutmeg and whisk until smooth.
🥚 Use a frozen or homemade pie crust. If you’re using frozen, poke holes in the bottom. Fill about halfway with leftover poultry, stuffing, and veggies. Top with some cheese.
🥚 Pour your egg mixture over the leftovers and add more cheese on top. Bake at 400 for 30-40 min until a toothpick comes out clean.

Yum!

Catch us napping (pants unbuttoned) with the dog a

Catch us napping (pants unbuttoned) with the dog at 5pm 💤

We’re grateful for our community of thoughtful e

We’re grateful for our community of thoughtful eaters, earth-minded chefs, and sustainable shoppers. Thank you for racking up all those small wins and helping us make a big impact!

Wishing you time to savor your loved ones and piece out for a few days. 🥧

Baking a pie often requires trimming the edge of y

Baking a pie often requires trimming the edge of your crust to fit nicely into a pan. But wait! Don’t toss those scraps of crust. ⁠
⁠
Pie crust scraps are mere moments away from transforming into delicious, savory crackers. You’ll swear you’re biting into a tiny cheesy piece of heaven 🧀 ⁠
⁠
Simply re-form the dough into one piece, brush with an egg wash, sprinkle with seasonings, and cut into crackers. Bake at 375 for 8 to 10 minutes. ⁠
⁠
Get creative! We love cheddar and parmesan with thyme, salt, and pepper. But how about basil, za’atar, or sesame seeds? Maybe your smoked paprika and pecorino cheese want to get in the mix?⁠
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Find the full recipe at the link in our bio.

Did you know you can make your own stock from left

Did you know you can make your own stock from leftover scraps? Save yourself the cash (and the container stock comes in) by collecting the odds ‘n’ ends of veggies like onions, celery, leeks, carrots, sweet potatoes, mushrooms, and peppers, and herbs like fennel, garlic, thyme, and parsley. Your turkey bones can go in too! (Just avoid cruciferous veggies like cabbage and broccoli, which can make your stock bitter.)

Store everything in the freezer until you have enough to mostly fill a pot. Cover with water, add some salt, and bring to a boil over medium heat. Reduce to a simmer for 3-4 hours, adding water as needed to keep the veggies covered.

Once done, strain your stock and compost the scraps. Now that’s some zero-waste cooking!

Pro tip: add in your parmesan cheese rind for an added savory flavor. 🧀 Cheese and thank you!

Game-changing cooking tip: don’t crowd your pan!

Game-changing cooking tip: don’t crowd your pan!

When you roast veggies in the oven, the hot air circulates around your food, drawing out moisture and eventually creating that gourd-eous browning color. 🤌

But if your veg are too close together, moisture gets trapped and the food can’t get hot enough to properly roast. So give ‘em some breathing room!

Spread your veggies in one layer on a cookie sheet or roasting pan. If there are too many for one layer, try separating them onto two. Yes, it’s one more dish to wash, but we promise it’ll be worth it.

Who’s got eyes for potatoes during holiday meals

Who’s got eyes for potatoes during holiday meals? 👀 With over 200 kinds of potatoes sold in the U.S., it can be hard to know the best way to prepare them. We’ve got you! Depending on the starchiness of the tater, some hold up better in stews while others lend themselves more towards french fries.

Whether they’re smashed or sweet, fried or fingerling, one thing is for certain: taters are the perfect canvas for herbs and spices. Thanks, spuddy. 🥔

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