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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

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Snack to Make an Impact With SocialWorks

August 28, 2020

Rethink Food NYC

unwasted podcast

Rethinking Restaurant Food Waste with Matthew Jozwiak of Rethink Food NYC

February 24, 2020

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Former Trader Joe’s President Doug Rauch on Conquering Food Waste and Hunger

October 7, 2019

Feeding Change: Kitchens for Good

September 12, 2019

Feeding Change: Urban Gleaners

April 25, 2019

Feeding Change: Fight2Feed

September 4, 2018

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Doubling Down on our Third Birthday

August 22, 2018

Feeding Change: Farming Hope in San Francisco

August 16, 2018

Feeding Change: Emergency Food Network in Seattle

August 16, 2018

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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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Love pasta AND the planet? We're partnering with R

Love pasta AND the planet? We're partnering with ReGrained, Semolina Artisanal Pasta, and Fishwife to bring you the world's tastiest zero-waste pasta dish.

This delightful pasta is made up of entirely upcycled, premium ingredients including ReGrained + Semolina's delicious upcycled pasta collaboration, Fishwife's smoked rainbow trout, and our fresh veggies, extra virgin olive oil, and sea salt.

We're giving away a planet-positive pasta party, including:
🍝 A month's supply of ReGrained + Semolina's upcycled pasta
🍝 A month's supply of smoked rainbow trout from Fishwife
🍝 $100 credit to Imperfect Foods

To win:
1. Like this post
2. Follow @fishwife, @regrained, @imperfectfoods, and @semolinaartisanalpasta
3. Tag a pasta lovin' buddy

No purchase necessary. Enter between 12/03/21 and 12/07/21 at 11:59 PM PST to win. The winners will be chosen at random and announced on Instagram. Open to U.S. residents only, except AK and HI, 18 or older. Void where prohibited or restricted by law. This giveaway is not sponsored by Instagram.

One of the most festive repurpose of our Imperfect

One of the most festive repurpose of our Imperfect boxes we've ever seen! Our customer @ndd365 put this waste-free cardboard tree together with 6 boxes, a little creativity, and some helpful elves.

Getting into the zero waste spirit this holiday season? Head to the link in our bio for ideas for gifts, decorations, and wrapping with less waste! 🎁

Thanksgiving leftovers can be a big source of food

Thanksgiving leftovers can be a big source of food waste – but they don't have to be! Try getting creative with these Leftover Cheesy Mashed Potato Waffles to help you make the most of holiday leftovers and stave off potential potato fatigue. They make for a great savory breakfast, breakfast-y dinner, or easy meal that makes leftovers something to look forward to. 🧇

Leftover Cheesy Mashed Potato Waffles
Make 6 to 8 large waffles

2 tbsp Imperfect Foods Salted Butter, melted
¼ cup milk
2 eggs
2 ½ cups leftover mashed potatoes
3 tbsp sliced green onions
1 cup shredded cheddar cheese
½ cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
Sour cream, green onions, fried eggs, avocado, or bacon, for topping

1. Grease and preheat your waffle iron.
2. In a large bowl, whisk together the melted butter, milk, and eggs. Then stir in the mashed potatoes, green onions, and cheese until everything is fully incorporated.
3. In a small bowl, whisk together flour, baking powder. and baking soda. Fold flour mixture into the potato mixture until well combined.
4. Scoop ½ - ⅔ cup of the potato mixture and pour it onto the hot waffle iron. When you close the lid, the batter should go all the way, or almost all the way, to the edges of the waffle iron. Cook until golden brown.
5. Transfer the cooked waffle to a serving platter and repeat.
6. Serve with sour cream, green onions, avocado slices, fried eggs, or bacon.

Thanksgiving is all about an abundance of good foo

Thanksgiving is all about an abundance of good food – and putting it to good use is the best way to show your gratitude for that abundance. 37% of food waste happens in the home, but each of us has the power to make this holiday a little less wasteful. With a plan of action and proper storage, you can make sure your delicious dishes get all the enjoyment they deserve.

GRAVY
Gravy doesn't have a long shelf life (about 2 days in the fridge), so be sure to enjoy it on all of your leftovers. To make it last longer, store it in small batches or in an ice cube tray in the freezer where it will last for up to 3 months.

TURKEY
Finish carving the rest of the uneaten turkey, add the pieces to airtight containers, and store them near the back of the fridge to keep them extra cool. If you bought a backup frozen turkey, you can keep it in the freezer for up to a year.

WINE
Both red and white wine will last for a few days in the fridge. You can also freeze wine and use it later as cooking wine or turn it into wine ice cubes to enjoy in homemade sangria.

PIE
If you have too many pies to keep up with, store them in an airtight container; they’ll last for 3-4 days in the fridge and up to 2 months in the freezer.

GREEN BEAN CASSEROLE
All that dairy and the crunchy fried onions won't stand up to too much cooling and reheating, and it's not ideal for storing in the freezer, so give casserole a priority spot in your leftover list.

STUFFING
Stuffing will last for about 4 days in the fridge and a month in the freezer.

BREAD & DINNER ROLLS
Leave them on the counter and use them to make sandwiches with all your other leftovers. You can also throw them in the fridge and turn them into croutons later.

MASHED POTATOES
Mashed potatoes are one of the best leftovers to get creative with, so they’re a good candidate to keep in a container in the fridge. You can also store them in the freezer, where they'll last for about a year.

CRANBERRY SAUCE
Fresh cranberry sauce will last up to 2 weeks in the fridge. Canned cranberry sauce might last a little longer if it's loaded with preservatives, and if it's still in the can, it might outlive us all.

Thanksgiving fails aren't the end of the world. Un

Thanksgiving fails aren't the end of the world. Unless you burnt the thing to a crisp, it's probably still edible, fixable, and could potentially be even more delicious than you expected with a few simple tweaks.

If you've burnt your crust, carefully scrape out the cooked filling and make parfait cups with layers of pie filling and crumbled shortbread cookies (or make a quick crumble to add on top). Hooray! Now everyone has a personal pie.

Pie filling and pie crust don’t always take the same time to cook, so next time you can prevent burning by wrapping your crust in foil when it looks right to you.

Save this post in case your baking goes awry and head to the link in our bio for more quick fixes for Thanksgiving fails.

Left your stuffing in the oven for too long? Didn’t use enough wet ingredients? Tried a new recipe and it failed for some unexplainable reason? All is not lost! Thanksgiving fails happen to the best of us, and there's usually a way to save your dish from going to waste.

To rescue your stuffing, mix together some stock and melted butter and use it to baste the stuffing – you need enough of the mixture to coat all of it. Cover with foil and bake for a few minutes to let it steam.

Save this post in case your stuffing ends up dry, and head to the link in our bio for more quick fixes for Thanksgiving fails.

Inevitably, something will go wrong when you’re

Inevitably, something will go wrong when you’re whipping up new dishes or cooking for more people than you’re used to. It can be disappointing to see a recipe you’ve planned and prepped for turn out far from perfect, but for the love of gravy, don’t throw it out!

Too much or too vigorous mashing will result in unpleasantly gummy mashed potatoes. While there are all kinds of tools out there to make mashing potatoes easier, your best bet is to use an old-fashioned potato masher or a fork.

If it’s too late for your taters, spread them in a baking dish and sprinkle with butter, grated cheese, and crispy onions or bread crumbs. Bake at 425° until browned and bubbling on top.

Save this post in case you run into tater trouble, and head to the link in our bio for more quick fixes for Thanksgiving fails.

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