Page 6 - ROOT by Brock July August 24_Neat

Kitchen hacks: PRODUCE USES
You’ve probably heard the saying “waste not, • Frosty fusions: Blend surplus fruit with So, get creative in the kitchen and let your
want not.” Basically, it means that people some juice and pour the mixture into an ice imagination run wild! With these clever tips,
who use everything they have will never need cube tray to create fruit ice cubes. These can you’ll reduce food waste and unlock a world
anything. This comforting idea extends to be a treat alone or used to make drinking of new fl avors at every meal.
your crisper drawer. water more fun.
Source:
Here are a few ideas for using produce bits • Pickling passion: With a process as simple as https://www.bonappetit.com/story/regrow-scallions
that you’re probably throwing away: boiling water, vinegar, sugar, salt, and spices,
then covering hearty fruits and vegetables,
• Super smoothies: Blend those bananas,
avocados, and other fruits in various states like watermelon, cabbage, and apricots, with
of ripeness and leftover vegetables for the resulting liquid and waiting a few hours,
a refreshing and nutritious smoothie to you can enjoy tangy treats.
kickstart your day. • Dessert delight: Have any unused fruits
or vegetables lying around? Add them to
• Stock sensation: Don’t discard bones,
vegetable peels, or herb stems! They are your cake batter for a unique and delicious
secret ingredients in homemade stocks and dessert that will impress.
sauces that will take them to the next level. • Salad sensation: Give your salad dressings
a fl avor boost by incorporating bits of juicy
• Freeze frenzy: Preserve the taste of
summer by freezing fresh berries, melon fruits. Strawberries, oranges, and apples
chunks, and other fruits to enjoy during are common fruits that add a delightful
the colder months when fresh produce is dimension to your greens.
scarce. • Breakfast bonanza: Add surplus fruits,
vegetables, and herbs to your morning
• Regrow revolution: Give new life

to scallions, celery, leeks, and fennel oatmeal, farina, wa es, or egg dishes for a
by regrowing them in your kitchen. sweet or savory kick to start your day.
Submerge the areas around the roots in • Teatime: Steep pineapple rinds to create a
a conventional drinking glass and watch soothing and aromatic tea that will warm
them sprout anew! you from the inside out.

From the Kitchen:
Nutrition Information (per serving):
APRICOT AND BLUEBERRY OVERNIGHT OATS Calories 320, Total Fat 8g, Saturated Fat 2g,
Unsaturated Fat 6g, Cholesterol 10mg,
Recipe created by Keith Long, Director of Culinary Innovation, Brock & Company, Inc. Sodium 55mg, Carbohydrates 53g, Fiber 7g,
Sugar 21g, Protein 12g
SERVES 4

INGREDIENTS: DIRECTIONS: • Evenly distribute diced apricots, ensuring they
• 2 cups oats In a bowl, combine oats and milk. Set aside. In a reach the sides of the dish.
• 2 cups 2% milk small bowl, mix the honey and lemon juice. Set • Add blueberries on top of the apricots.

• 1 ⅓ Tbsp. honey aside. Divide the oat mixture evenly among four • Drizzle the honey mixture over the blueberries.

• 2 tsp. lemon juice bowls or other type of individual dishes. • Sprinkle toasted almond slices over the top.
• 12 oz. apricots, pit removed, diced Layer each dish as follows:
Cover each dish and refrigerate for at least six
• ½ cup blueberries, fresh or frozen • Spread the oat mixture along the bottom of hours or overnight, until the oats are set.
• ¼ cup almonds, toasted and sliced each dish.