Rethink the Way You Purchase Produce + Make Some Meals in the Process
Did you ever stop to think about what happens to the tomatoes that you passed over while looking for the firmest, reddest one for your Caprese salad? I am embarrassed to say that until recently I did not either. I had no idea that 40% of the food that is produced in the United States goes to waste, while 20% of the population goes without enough food to eat!! This is obviously a problem and the people at Hungry Harvest have come up with a solution.
They rescue produce that has been rejected by grocery stores and deliver it right to your front door for 20% LESS than retail prices. These are fruits and vegetables that may have been rejected by supermarkets for size, shape, color etc. They may look imperfect, but the taste and nutrients are all the same. You can be a part of the solution to this food inequality! Get $5 off your first order here with code MADABOUTFOOD.
Just some of the many reasons to check out Hungry Harvest:
- You will be helping reduce food waste.
- You will be contributing to efforts to end hunger in the US. Each Hungry Harvest delivery supports donations to SNAP programs and food donation centers like Philabundance in Philly!!
- You will be saving money.
- You will get to try new produce that you might not pick up at the grocery store like this week I got *~*mystery pears*~* in my order.
- You can make one of the recipes below.
Crispy Chicken Thighs with Mashed Cauliflower and Roasted Tomatoes
A baby cauliflower head and some slightly imperfect tomatoes came in my box one week and those ingredients + some chicken thighs turned into some delicious meal prep.
- 2 skin on, bone in chicken thighs
- 1 small head of cauliflower
- 4 medium tomatoes
- Avocado Oil
- 1 tbsp ghee or butter or vegan butter (basically whatever works for you and tastes good!)
- Smoked paprika
- Garlic Powder
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice tomatoes into 1/2 inch thick slices.
- Spread on baking sheet and drizzle with avocado oil, salt, and pepper. You can add fresh herbs like thyme to the baking sheet.
- Bake for 40 minutes without flipping.
- While the tomatoes are baking prepare the cauliflower mash by cutting the cauliflower into florets and steaming on the stove top or in the microwave.
- Place steamed cauliflower, ghee/butter, salt, pepper and 1 tsp garlic powder in a food processor or blender and process until smooth like mashed potatoes. You can add more or less butter depending on the size of the cauliflower head.
- Set mash aside until ready to plate.
- When tomatoes are 5-10 minutes from finished liberally season the chicken on top and bottom with smoked paprika, garlic powder, salt and pepper.
- Heat about avocado oil in a cast iron skillet to medium high heat. Add chicken thighs to the pan skin side down and cook for 8 minutes.
- Remove tomatoes from oven and place cast iron skillet in the oven and cook for 7 minutes. Flip the chicken so the skin is facing up and cook for an additional 5 minutes.
- Plate all 3 items together and enjoy!
The Classic - Steak, Potatoes and Green Beans
When I saw some russet potatoes and a beautiful bag of green beans in my box, I knew I had to make some steak and potatoes!
- 2 small steaks
- 1 bag of green beans - the amount isn't super important.
- 3 medium russet potatoes
- Avocado oil
- 2 tbsp butter, ghee or vegan butter
- 4 peeled cloves of garlic
- Salt and pepper
- Preheat oven to 400F and line two baking pans with parchment paper.
- Trim green beans and cut potatoes into fries. Place beans on one tray and potatoes on the other. Season both with avocado oil, salt, and pepper.
- Take the steaks out of the fridge and let rest on the counter to come to room temp. Season with a heavy amount of salt and pepper on top and bottom.
- Place potatoes in the oven and bake for about 40 minutes turning a few times throughout.
- Once the potatoes have been in the oven add the tray of green beans and bake for 20-25 minutes turning once during that time.
- When the potatoes and green beans are almost done heat avocado oil in a cast iron skillet over high heat.
- Add steaks to the skillet and immediately add butter and full garlic cloves. Cook steaks for 3 minutes on each side.
- Remove potatoes and beans from the oven and add the skillet to the oven. Cook for an additional 5-8 minutes in oven depending on steak thickness.
- Let steaks rest, slice, plate and enjoy!
**This post was created for a paid partnership with Hungry Harvest.