Cilantro, parsley, lettuce and spinach. When they wilt, they become supremely unappealing. But a couple hours in water is often all it takes to transform a leafy gal from droopy to fabulous.
Need an example? Well then, you’re in luck! My husband bought some parsley the other day, and then just put the naked unused portion back into the fridge without benefit of a bag to contain the moisture. Luckily, I am the possessor of many tricks up my sleeve, so I snipped the bottoms of the stems and plopped the whole bunch into a water filled jar.
But there’s one key component that makes this process complete, which is to actually use the parsley. So I think I’ll whip up a batch of kale pesto with a secret parsley kick, which is not only a great backup meal to have in the fridge, but is also healthy and delicious. And if you add some cream to it, it transforms into utterly sublime.
Keeping an sharp eye on food waste not only saves you money, but is also the ethically right thing to do.
Food Waste = Bad
“Use it up, wear it out, make it do or do without”
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