Spinach, Leek and Goat Cheese Frittata In a June New York Times article on food waste, I was surprised to learn that food comprises the largest volume of waste sent to landfills or incinerators in America. Approximately 30% of the country’s food supply is thrown away or wasted. In an effort to examine food waste in my own home, I challenged myself not to grocery shop during July.
The aim was to work with the food already purchased and put to good use those items that I may have otherwise overlooked and let spoil. Homemade Pop Tarts There were a few exceptions to the challenge. I permitted myself to purchase a few necessities (e.
g., coffee, eggs) and a key ingredient or two that was critical to the meal being prepared, but any purchases must also be consumed and not wasted during the challenge. I had more fun with the test than I initially thought I would.
I channeled my inner "Iron Chef" and prepared dishes I might not have otherwise attempted if given the luxury of grocery shopping without intention. Below are two recipes that quickly became favorites and will remain in the baking rotation as healthy and fun ways to use what I have in the fridge and freezer. The first — a frittata — allows for experimentation and creativity.
I baked a spinach, leek and goat cheese frittata as well as one with cherry tomatoes, mozzarella and basil. The possibilities are endless, and the basic recipe below will give you a great starting point. The second recipe — homemade pop tarts — was a quick and easy way to use pie crusts that were occupying prime real estate in my freezer and the last bits of jam in my fridge.
The experiment was a success. We reduced our food waste, cleared out the fridge and freezer, and enjoyed delicious meals in the process. 1.
Preheat oven to 350 F. 2. Heat olive oil or butter in a 10-inch cast iron skillet (or other pan that can go into the oven) over medium heat.
3. Add diced onions or any other of the swaps. Sauté until softened, approximately 5 minutes.
4. Add additional vegetables and stir to combine and let soften. 5.
Whisk the eggs with milk, kosher salt and freshly ground black pepper. 6. Add eggs to skillet and sprinkle with cheese and fresh herbs, if using.
7. Transfer skillet to oven and bake until set, approximately 15 minutes. 8.
Remove from oven and let cool before serving. The frittata can be served immediately or at room temperature. 1.
Preheat oven to 400 F and line a baking sheet with parchment paper. 2. In a small bowl, mix 1/2 cup jam with cornstarch.
3. In a second, small bowl, whisk egg. 4.
Flour the work surface. Roll the pie crusts into 11-inch circles. Using a knife or pizza cutter, cut approximately one inch off the edges of the pie crust to create two 9-inch squares.
Cut each square into three 3-inch stripes (6 total strips). 5. Spoon 1 to 2 tablespoons of jam on one end of each strip of pie crust, leaving a border of pie crust without filling.
Brush the edges around the filling with the egg. Fold the dry end over the end with jam and press gently to seal. 6.
Use a fork to crimp the edges of the rectangle together on all sides. Repeat with remaining pie crust strips. 7.
Place each pop tart on the prepared baking sheet. 8. Bake for 15-18 minutes until golden.
9. Whisk powdered sugar, 1 tablespoon jam and 1-2 tablespoons cream together to create the glaze. Spoon the glaze over the cooled pop tarts and sprinkle with the sugar sprinkles, if using.
10. Allow the icing to dry on the baking sheets or on a rack..
