#NoFoodWaste November! Our Brussels Sprouts are cooked in an orange confit we created from the peels of the oranges we use for our juices, and a touch of coconut oil. This saves 525 lbs of orange peels from going into the compost each week. Recipe in our tastebook!
So many dishes, so little thyme. Summer squash going down in all restaurants tomorrow.
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mirasingh Yum! I've been seeing summer squash all over the market, so was hoping it would make it to your menu.
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SpiceySpice When are you expanding west of the east coast?!
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darkchocolatepeanutbutter I know what I'm eating for lunch tomorrow!
We've donated over 2000 pounds, or nearly 1600 meals, (and counting) to @rescuingleftovercuisine since May, 2016.
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sugardetoxme Talk about #nofoodwaste
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KyFish Good for you. How did you decide going with @rescuingleftovercuisine vs. @CityHarvest? I'm curious.
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lauren 🙌🙌
Summer Vegetable Poke: Murasaki sweet potato, cucumber, chioggia beet, and hijiki dressing. Find it in all restaurants.
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gingerandchorizo Hijiki dressing?! Recipe? :)
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Brianne Oh I love these sweet potatoes, and with cucumber?! Yum!
