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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

Browsing Tag

pasta

the main course

Creamy Whole Parmesan Pasta

January 21, 2022

Leftover Parmesan Rind Lasagna

the main course

Leftover Parmesan Rind Lasagna

December 13, 2021

Easy Mac and Cheese Muffins with Crispy Onions

sides

Easy Mac and Cheese Muffins with Crispy Onions

November 8, 2021

Hawaiian Style Pasta Salad

sides

Hawaiian Style Pasta Salad

November 8, 2021

Imperfect Foods Pumpkin Butter

cooking tips & tricks / recipes

Three Ways to Eat All the Pumpkin Butter

September 13, 2021

Pumpkin Brown Butter Pasta

the main course

Pumpkin Brown Butter Pasta

September 13, 2021

naturally died easter eggs

Eats and Treats for Easter and Passover

March 24, 2021

zero waste vegan spaghetti

the main course

Zero Waste Vegan Spaghetti

January 5, 2021

baked feta spaghetti

the main course

Baked Feta and Olive Spaghetti

November 11, 2020

pumpkin ricotta

the main course

Vegan Ricotta Stuffed Shells with Creamy Pumpkin Sauce

October 2, 2020

about The Whole Carrot

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If you are what you eat, then this community is wo

If you are what you eat, then this community is wonky sweet potatoes, surplus mandarins, and off-sized apples. We’re pretzel pieces and broken almonds, okara flour cookies, and root veggie chips.

But most of all, we’re grape-ful.

Since Imperfect started, you've rescued over 172.5 million pounds of food from lesser outcomes such as being used as livestock fodder, or tilled into the fields, never to be consumed.

Thanks for giving all this wonky food a home. We can't wait to see what we can accomplish in 2023!

We're firm believers that parmesan turns everythin

We're firm believers that parmesan turns everything it touches into gold. And the best way to add rich, savory flavor to your stock? Save and add your parm rinds!

Honestly, we’ve been celebrating soup all winter long, but we love any excuse to get a bowl of broth going.

If you need us, we’ll be eating a full wedge of parmesan so we have a rind. 🍲

Huge news, y’all. Our electric vehicle pilot pro

Huge news, y’all. Our electric vehicle pilot program is officially launched!

Our sustainability and logistics teams have been working for months to transition to an electric fleet, and we’re amped ⚡ to kick things off in California.

If you live in northern California, your Imperfect van might just be running on electricity rather than gasoline. Now that’s a step in the ripe direction.

If you’re looking to feed and please, galettes a

If you’re looking to feed and please, galettes are where it’s at, y’all.

Sophisticated in appearance?
Check. ✔️
Way easier to make than it looks?
Check. ✔️
A fridge-clean-out crowd pleaser?
Oh my squash yes. ✔️

This time of year, winter veg is basically begging to become a galette. Throw together potatoes, broccolini, leeks, mushrooms, whatever you’ve got! Layer ricotta cheese and herbs for the savory dish dinner parties dream of.

The ultimate winter accessory— bread mittens! No

The ultimate winter accessory— bread mittens! Now that's feeding two birds with one scone. 📸 @nicolemclaughlin

Meet the stuff of decadent breakfast dreams: this

Meet the stuff of decadent breakfast dreams: this Puffed Pancake with Caramelized Apples by @zestfulkitchen. 🤤⁠
⁠
Wow your guests (or your Saturday morning PJs) with this Dutch baby-esque breakfast beauty. It’s crispy on the edges, soft and gooey in the middle, and slightly sweetened with spiced apples. ⁠
⁠
Bonus: it’s a great way to use up slightly overripe apples or stonefruit! 🍎Get the full recipe at the link in our bio.

Have you ever seen more beautiful bread?! We're o

Have you ever seen more beautiful bread?!

We're obsessed with this bread-taking sourdough from @hasibread. The gorgeous tie-dye effect comes from mixing the dough with turmeric (to create yellow) or butterfly pea flour (to create blue). Häsi bakers then fold the doughs together just enough to achieve a swirl without losing the contrast between colors altogether. Edible art, if you ask us. 🎨

Sourdough bread is notoriously easier to digest than bread made with store-bought yeast. Because sourdough is a fermented dough, it’s partially “digested” by a happy colony of bacteria before it even lands on your plate, making it easier on your gut. Those little bacteria friends are the same reason for that distinct, flavorful sourdough tang we know and love. West coast customers-- keep your eyes peeled for this beautiful bread!

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