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

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

Browsing Tag

beans

Bitchin Bowl

the main course

Bitchin’ Bowl

January 25, 2021

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.

Sign up for Imperfect Foods!

SHOP NOW!

Imperfect grocery storage guide

download now!

Imperfect Resource Guide

Check it Out

follow us on the 'gram

Packing for a low-waste summer picnic is easier th

Packing for a low-waste summer picnic is easier than you think. The hardest part may actually be finding a basket that’s big enough to hold all your goodies! We’re sharing small steps you can take to make your next picnic a little easier on the earth:⁠
⁠
🍒 Eat seasonally⁠
Eating according to what’s in season assures you get the best flavor and supports local farmers⁠
⁠
🍒 Take advantage of reusable containers⁠
Use beeswax wraps or reusable containers to transport your food and keep it fresh longer, or upcycle your Imperfect silver liner and gel pack to keep drinks cold⁠
⁠
🍒 Upcycle materials to amp up your spread⁠
Get creative with your next charcuterie board by using a baking sheet or even an egg carton!⁠
⁠
🍒 Use your leftovers⁠
See what new entrée, dip, or snack you could make with your leftovers⁠
⁠
Want some help planning your next low-waste picnic? Click the link in our bio to enter the Picnic For The Planet Giveaway with our friends at @toadandcoclothing — you could win $150 of free groceries + $300 in sustainable clothing!

We love asparagus so much that we wish we could cu

We love asparagus so much that we wish we could cuddle it! But we'll settle for eating it. Asparagus season is in full swing, spanning in the U.S. from about late April to early July. They're a time-intensive little plant, taking about two to three years to mature, but once they get going, asparagus plants can be cropped each spring for 15 years or more, making them quite climate-friendly! This is because they grow from a deep underground root system of fleshy storage roots attached to a stem called a rhizome. They're drought tolerant, one of the only perennial vegetables (meaning they come back year after year), and oh so tasty!

@kjcardigan created these snuggly little "asparguys" and we think they're just perfect.

It’s #pollinatorweek! Behind 1 out of every 3 bi

It’s #pollinatorweek! Behind 1 out of every 3 bites of food we eat, there's a pollinator involved. With increasing threats to honeybees (varroa mites, murder hornets to name the big ones), take this time to say thanks to the bees, butterflies, and bats that make our food possible by planting native plants, supporting local farmers, and educating others about the importance of pollinators.⁠
⁠
These bee-autiful photos are from Tyler, Imperfect's Director of Product Management – he keeps bees on the rooftop of his Bay Area home! "I have two beehives on my roof, both of which are Italian honeybees (the most docile of the 3 common honeybee varieties). In two years of beekeeping, I’ve never been stung: when you are chill, the bees are chill,” says Tyler. #savethebees

If you ask our produce buyers, now is the time to

If you ask our produce buyers, now is the time to really get excited about produce — it's the season of bounty! Eating seasonally is often better for the environment, supports local farmers and growers, and inspires great cooking. And summertime is chock-full of absolutely delicious goodies. Check out our Summer Produce Guide linked in our bio, and save this post for the next time you're wondering how to use leftover corn (create a stock!), what to do with overripe peaches (galette, anyone?), and the tastiest way to use an abundance of tomatoes (bruschetta please!). 🍉🍅🌽⁠

Summer is officially here, in all its fruit-juice-

Summer is officially here, in all its fruit-juice-dripping-down-your-arms, flowers-as-garnish, grow-your-own-goodness glory. But don't let the heat reduce the lifespan of your groceries! Head to the link in our bio for a little *refresher* on the best ways to store your produce, and while you're at it, perhaps refresh yourself with a summer spritz 😎⁠
⁠
Summer captured in pizza form by @celineyrs

This Juneteenth, Imperfect is honored to volunteer

This Juneteenth, Imperfect is honored to volunteer and donate to a local celebration near our Chicago fulfillment center. Led by our Black Imperfectionists employee resource group, we're giving a donation to the @dusablemuseum DuSable Museum of African American History along with beverages and Imperfect Foods snacks for their annual Juneteenth Barbecue and Block Party. The DuSable Museum is the nation’s oldest independent African American museum, celebrating the struggles, triumphs, and resilience of the African American people. If you're in the Chicago area, please consider joining us in volunteering or attending this amazing event today from 11am–8pm! Find out more in the link in our bio.

There's still so much to do in the fight to end systemic racism. At Imperfect, we're constantly evaluating the ways we can work to foster an equitable and inclusive culture, and seek to amplify the voices of those that feel left behind in the wake of injustice. We know that our efforts are imperfect, but we're grateful we can be on this journey towards being an actively anti-racist society together.

When does a joke become a dad joke? When it’s ap

When does a joke become a dad joke? When it’s apparent! Here at Imperfect, our Chief Administrative Officer and resident dad joke connoisseur Joshua Kreinberg often shares a corny joke at each of our all-hands meetings. Josh says, "I will always be thankful to my three loving children for making me a father. But I’m even more thankful that they have given me a captive, eye-rolling, embarrassment-prone audience for my very unapologetically poor sense of humor. Wishing you all a great Father’s Day."

To all the father figures out there: tomorrow's your time to shine. We see you, we love you, and we want to hear your best dad joke! Drop it in the comments below.

(C) 2022 - Imperfect Foods. All Rights Reserved. Privacy Policy