April 27, 2005
Published in: Chicago Tribune/ Good Eating Home chefs Nancy Gershman and Marlene Samuels expound on the "use it or lose it" philosophy of using every last bit of perfectly good foods. In the article, the duo introduce their favorite expendable edibles recipes made from overripe avocados, yesterday's burgers and roasted potatoes, crushed potato chips and the peels of navel oranges. "Some may laugh at your noble work," writes Gershman and Samuels, "but it all boils down to respect. Making optimal use of the food in your kitchen offers a respectful nod to Mother Nature, the bottom line and what Shelley Young calls 'the nourishment of the world'."
Featured recipes: Avocado Vichysoisse with herbs, Chicken Confetti Burgers with Potatoes and Red Pepper sauce, Potato Chip-encrusted Whitefish and Candied Orange Peels | |
