What I (Salvaged) Wednesday

by Sarah on June 13, 2012 · 16 comments

Unless this is your first time at this particular rodeo, you know that in addition to wrangling horses,* I am an ace when it comes to lassoing a deal on marked down produce at the grocery store.

*In my cowboy-lovin’ dreams, y’all. In my cowboy lovin’ dreams…The problem with winning the manager clearance event every time, is that occasionally you find yourself needing to salvage something that is literally on it’s last leg. (And, unlike in a rodeo, you didn’t have a hand in it.)

Combine that with the fact that I am obsessively anti-waste, and I often find myself getting quite creative–or just turning a blind eye to the ugly–so as to turn what someone else might throw away into a mighty fine meal.

That's me in the trash can, by the way.

Take those mushrooms for example, Jenn (and all you other What I Ate Wednesday cowpokes). They certainly weren’t pretty, but they weren’t yet slimy or anything. And who cares how it looks as long as it tastes good? [Especially when paired with some leftover and changing color tempeh from my Tempeh Reuben Salad.]And when the sight of bananas starts to cause a sore eye, you just stick ’em in the freezer, because inside they will be perfectly ripe and ready to cool off a warm bowl of oats in the summer morning heat.[And just because you almost burn the oatmeal doesn’t mean it’s not salvageable. I said almost, didn’t I? You better believe I scraped every last bit of that lightly toasted–and delicious–mush from the bottom…]Are you going to pass up some often-quite-expensive arugula, just because you are afraid you won’t be able to use it in time?

Heck no! Just stick those peppery leaves into every salad you can create.

[Bonus points if you also incorporate the mysterious sixth man fifth tomato (where there are normally just four…) in the canned whole tomatoes you used when making Mexican Style Pineapple Salsa…]

That TJ's Guacamole Hummus you see in the corner wasn't lookin' too pretty...but it still tasted darn good.

Of course, sometimes you will find yourself in a near vegetable death situation. And in that case, there is only one thing left to do…

COOK!*

*In this case, summer squash with roasted garlic and lots of dill…a Papa Smart special. :)Remember the tomato juice from the canned tomatoes I told you to save when making the pineapple salsa yesterday?

Well, tomato juice is just one (hot) step–and some Tuscan seasoning–away from tomato soup.

It’s also where yellowing arugula and gettin’ slimy mushrooms go to die.Nothing ugly about THAT, now is there?

I rounded out this meal with some of Rach‘s roasted new potatoes…eaten with my fingers straight from the pot. [Interestingly enough, also how I ate the squash.]

Because not only am I good at salvaging food. I’m good at scavenging for it, too. :)

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