Food For The Soul: Farm To Tableaux Event Benefiting Food Finders

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Food For The Soul: Farm To Tableaux Event Benefiting Food Finders

WHO: Food Finders. We rescue food.

Our mission is to eliminate hunger and food waste while improving nutrition in food-insecure communities.

In 2021 Food Finders rescued enough surplus food to provide over 44,000 meals per day, but significant work still needs to be done.

WHY? When You Waste Food, You Contribute to Climate Change & Waste Tons Of Water! Supporting this event means you are making an impact by helping Food Finder’soperations coordinate the daily pick-up of surplus food–keeping it out of the landfills – taking it directly to our nonprofit partners for use or distribution the same day. In 2021, Food Finder’s operations saved 7,258,599,792 gallons of water and diverted 8,642,985 pounds of C02 Emissions. Food Finder’s solution is to use technology (an APP) to coordinate the daily pick-up of this surplus food and take it directly to our nonprofit partners for use or distribution the same day.

WHAT: Food for the Soul-Farm to Tableaux Event Benefitting Food Finders.

This one-of-a-kind event 

 ~Feast on Farm-to-table cuisine

 ~Indulge in artisan cocktails

~Craft Beer and Boutique wines

~Enjoy creative Tableaux vivants

~Enter the Mystere Box Drawing

~Bid on artful Auction Items

WHEN: October 15, 2022, from 5 pm to 9 pm. 

WHERE: Campus of California State University Long Beach (at “The Plant”)

Tickets Available Buy Here

The Food for the Soul is supported by Local Foodie LB Food Coma: James Tur

lbfoodcoma
lbfoodcoma

LiveArt Tableaux by Artist Aktham

artist-altja,
Click the image for a live video

Our Spirits by Portuguese Bend Disting

Our 2022 Spirits Partner: Portuguese Bend Distilling

Enjoy Appetizers by Four Local Chefs

Chef Alex - Forquilla
Chef Alex – Forquilla

Music provided by Stone Soul

stone soul music
stone soul music

Preview Past Farm To Tableaux) Event Images
All one-of-a-kind events!!

This is a Tableaux (from prior events)
Farm to Tableaux - Food For the Soul an Experience
Farm to Tableaux – Food For the Soul an Experience (prior event image)
fttfOODFINDERS-IMAGE TABLE
Farm to Table Cuisine
Signature Event Cocktail
Mystere Box Raffle with 100 ticket limit
Mystere Box opportunity with a 100-person limit. 2022 sponsor: Long Beach Convention and Visitors Bureau
Sponsor Glasses as Gifts--Food Finders
Sponsor Glasses as Gifts. 2022 Printed Glass Sponsor: Banc of California
Elegant Sit-Down Dinner
Live Auction and MCs
Live Auction and MCs: 2022 Live Auction Sponsor: Commercial Bank of California
Tableaux Appetizers
Tableaux Appetizers
Elegant Seating with A View of Stage
Live and Silent Auctions
Live and Silent Auctions
Foundation of Youth Non-Alcoholic Beverage Table. 2022 Sponsor: Michael Hopkins, Inc.
Foundation of Youth Non-Alcoholic Beverage Table. 2022 Sponsor: Michael Hopkins, Inc.
Swag Bags (prior event) 2022 Swag Bag Sponsor: CN Bank
Swag Bags (prior event) 2022 Swag Bag Sponsor: CN Bank
Live, Local Themed Entertainment
Many Art-Themed Instagram Moments

Parking at CSULB Campus 2022 Sponsor: Port of Long Beach

A Night To Remember!

FTT Food Finders Food For the Soul Gala

For Sponsorship Information: Lisa Hoffmaster lisah@foodfinders.org 

Download Deck here: FTT Sponsor Deck 2022 FF-071122

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Vegan Potato Soup

#WhyWasteWednesday

Thick, hearty and creamy Vegan Potato Soup. It’s really simple to make and very budget-friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of color!

Who’s up for a bowl of the best comforting, creamy, vegan potato soup?

If so you are in the right place! Soothing, Comforting, Full of veggies, Low in fat, and low budget, this soup is the perfect meal for any group!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 6

Ingredients

  • 2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
  • 2 medium onions , chopped finely
  • 2 ribs celery , diced
  • 2 large carrots , diced
  • 4 cloves garlic , chopped finely
  • 2 teaspoons salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • 4 tablespoons all purpose flour , or gluten-free all purpose flour
  • 2 cups / 480 mls non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
  • 2½ – 3 cups / 600 – 720 mls flavourful vegetable broth/stock , divided
  • 5 medium / about 700 g potatoes , cut into ½ inch cubes
  • ¼ teaspoon ground nutmeg , (optional)
  • 1 bay leaf

Cooking Instructions

  1. To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes. 
  2. Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf. 
  3. Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary. 
  4. Serve as it is, or with toppings. See the post above for ideas.

Notes

It is normal for the soup to thicken as it cools. Soup reheats really well. Thin with more broth or water if it becomes a little thick. 

Nutrition

Serving: 1of 6 servings

Calories: 107kcal

Carbohydrates: 13gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 1264mgPotassium: 269mgFiber: 2gSugar: 4gVitamin A: 4627IUVitamin C: 5mgCalcium: 125mgIron: 1mg


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Food Waste

No Waste Carrot Gnudi

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

A great way to reduce your food waste is trying as often as you can to cook meals using as many parts of the ingredients as possible. This Gnudi is a perfect example, making use of the entire carrot. Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. Pillow-y and lighter than gnocchi, this fresh Carrot Gnudi, as a delicious way to reduce your food waste. 

Ingredients

  • 1 bunch baby (Dutch) carrots, trimmed, leaves reserved
  • 500g carrots, cut into 2cm pieces
  • 1/3 cup (80ml) extra virgin olive oil
  • 60g unsalted butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g fresh ricotta
  • 1 egg, lightly beaten
  • 1/2 cup (40g) finely grated parmesan, plus extra to serve
  • 2 heaped tbsp plain flour, plus extra to dust
  • Finely grated zest and juice of 1 lemon, plus lemon wedges to serve

Cooking Instructions

  1. Preheat the oven to 180°C. Wash carrot leaves and set aside. Place chopped carrots and baby carrots on 2 baking trays and drizzle each tray with 2 tbsp oil. Season, then roast for 40-50 minutes until tender and lightly caramelized. Set the carrots aside to cool.
  2. Melt 20g butter in a frypan over medium-low heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until soft. Transfer to a food processor with chopped carrots (don’t use baby carrots) and whiz until almost smooth.
  3. Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessert spoons, shape spoonful’s of mixture into ovals and place on a baking paper-lined baking tray dusted with extra flour. Bring a large saucepan of salted water to the boil over high heat.
  4. In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on a paper towel.
  5. Melt remaining 40g butter in a pan over medium-high heat. Cook gnudi, turning gently, for 3-4 minutes until golden. Remove and keep warm.
  6. Add baby carrots, leaves and lemon juice and zest to the pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.
  7. Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#whywastewednesday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Nutrition

Vegan Stuffed Jumbo Shells with Spinach

#WhyWasteWednesday

These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd

Tips for Success

  • Don’t overcook the pasta. We don’t want mushy shells, and they will continue to cook a little in the oven. Rinse the cooked shells in cold water as soon as they are done.
  • Try using a piping bag to stuff the shells. It makes filling the shells a breeze! You can also use a small spoon.
  • Frozen or fresh spinach – I use whatever I have on hand, and either is perfectly fine.
  • Make ahead – You can assemble the shells in the casserole dish ahead of time, such as in preparation of a holiday meal. Cover and refrigerate until ready to bake. I would not let them sit longer than 8-10 hours before baking. Give them a few extra minutes to cook since they will be cold going in.

Ingredients

(1) 12-ounce package jumbo shells

(1) 26-ounce jar marinara sauce (about 3 cups)

Spinach Ricotta

2 cups raw cashews

(1) 14-ounce firm tofu, drained from package

1/2 cup nutritional yeast

1/4 cup fresh lemon juice (about 1 large lemon)

1/4 cup water

1 1/2 teaspoons salt

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon garlic powder

(1) 10-ounce package chopped frozen spinach, thawed, or 2-3 cups fresh

Cooking Instructions

  1. Preheat oven to 350 degrees F. 
  2. Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
  3. Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
  4. In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
  5. Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up. I love using a piping bag and large tip for this, it makes filling a breeze!
  6. Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook, uncovered, for 25 minutes. Serve immediately and enjoy!

Nutrition

serving: 1serving, calories: 425kcal, carbohydrates: 51g, protein: 20g, fat: 18g, saturated fat: 3g, sodium: 954mg, potassium: 815mg, fiber: 6g, sugar: 8g, vitamin a: 4563iu, vitamin c: 12mg, calcium: 154mg, iron: 5mg


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Comic Food Rescue Hero Contest

Food Rescue Hero Art Contest K-12

CALLING ALL K-12 STUDENTS!

Food Rescue Hereo Comic Book Contest 10-22 Food rescue hero contest

 

Design a Food Rescue Hero who helps end hunger by saving good food before it goes to waste and getting it to people in need. Explain your hero’s origin story.

Enter for A chance to win PRIZES 

Win tickets to THE 2022 Los Angeles Comic-Con

LA Comic Con

Contest held from Sept 1st to October 29th—on Marvel Halloween Comic Book Extravaganza

Winners will be announced on October 29th—on Marvel Halloween Comic Book Extravaganza

Art Contest Details

Who can enter?

Any student in kindergarten through Grade 12 can enter the contest.

How do I submit my work?

Entries can be submitted a) online (form below) b) by mailing or dropping off to Food Finders, Food Rescue Hero Art Contest, 10539 Humbolt St, Los Alamitos CA 90720.

What is a Food Rescue hero?

A hunger action hero collects extra food from grocery stores, hotels, restaurants, and farms before it goes to waste (food rescue). Then, the hero gets the food to people facing hunger. Your character will rally the community around those who need a little extra help with food assistance and celebrate those who take action.

What should I submit?

You will submit original artwork* and a brief paragraph explaining your hero’s origin story. Make sure to use Food Finders Logo (top) on your design!

*Please use your imagination to create your own hero character. Unfortunately, we cannot accept drawings that include copyrighted characters for example Superman, Wonder Woman, or Spider-Man.

What is an origin story?

Every superhero has an origin story. This story explains how they got their powers and why they decided to help others. When writing a brief paragraph about your character’s origin story, ask yourself:

How did your superhero first decide to end hunger?

What are your superhero’s special powers?

How do they help the world by ending hunger through food rescue?

Artwork Rules & Eligibility

  • Only 1 entry per person allowed
  • Artists must be in grades K – 12.
  • Artwork must be 8.5” x 11” or 11”x17” in size.
  • Show the front and back of the costume and make sure your character’s face is visible.
  • Costume design must include Food Finder’s Logo (top of page)
  • Artwork must be original by the submitting artist. (No drawing of copyrighted characters like Superman, Wonder Woman, or Spider-Man will be accepted.)
  • A one-paragraph origin story must be submitted with the design.
  • Artwork may be hand-drawn using pencils or markers or created digitally.
  • Submit your artwork by Friday October 21, 2022

Acknowledgment and Consent: By submitting the artwork for the child artist, the submitting parent or legal guardian (“Parent”), on behalf of the child artist, represents this artwork is original and was created by the child artist identified in the submission. Parent agrees with the Contest Rules and grants to Food Finders the non-exclusive, royalty-free, irrevocable, and worldwide right to copy, make derivative works of, publish and distribute the submitted artwork in any format, including print, electronic, and online media. The parent understands that the child artist will not receive any compensation, payment or royalty for the use of any materials produced for the Food Rescue Hero Art Challenge from Food Finders

Art Contest Prizes

The Top 10 submissions will receive:

Comic Book Art Kit

Blank Comic Book For Kids : Create Your Own Comics With This Comic Book Journal Notebook

The Top 3 submissions will also receive:

Marvel Encyclopedia Book

Sketch Pad and Pencils

With more gifts to be announced!

Key Dates

Top 5 Submissions Announced:

Monday, October  24th, 2022

Winner Announcement:

October 29th—on Marvel Halloween Comic Book Extravaganza

What if I still have Questions

We’re here to help!

Please email kburciaga@foodfinders.org, or call (562) 283 – 1400 ext. 112

Food Finders Rescue Hero Art Contest Entry Form

Step 1 of 2

Your Character’s Origin Story: Every superhero has an origin story. The story explains how they got their powers and decided to help others.

Click or drag files to this area to upload. You can upload up to 2 files.

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Food Waste

Leftover Chicken, Tostada Cups

#WhyWasteFoodWednesday

Wondering what to do with leftover chicken?

A dinner classic, chicken is a staple of any house, and often leaves extra for the rest of the week. Finding new ways to liven them up can become a challenge.  Follow this recipe to make tonight’s leftovers better than yesterday’s family favorite. 

Ingredients

  • 12 corn tortillas (6 inches), warmed
  • Cooking spray
  • 2 cups shredded rotisserie chicken
  • 1 cup salsa
  • 1 can (16 ounces) refried beans
  • 1 cup shredded reduced-fat Mexican cheese blend
  • Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

Cooking Directions

  1. Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
  2. Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
  3. Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Nutrition Facts

2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.


If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Taste of Home. (2022, March 31). Chicken tostada cups. Taste of Home.

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Food Waste

Great.Com Talks with Executive Director Diana Lara from Food Finders

Feeding Southern California Millions Of Pounds Of Salvaged Food

click image to listen

Danielle Riberio from Great.com interviewed Food Finders as part of their ‘Great.com Talks With…’ podcast. This series is an antidote to negative news stories that aims to shed light on organizations and experts whose work positively impacts the world.

Many think of California as a mecca for the rich, the glamorous, and the famous. But there’s another side to the Golden State. California experiences some of the most significant levels of wealth inequality in the USA. Diana Lara discussed the importance of redistributing food that would otherwise go to waste so that struggling families don’t have to worry about going hungry.

What Is Food Insecurity?

Food insecurity means not knowing where your next meal will come from. By some estimates, up to 15 percent of the people living in Orange County, California, live on or near the poverty line. For many families, paying for food means economizing on other essentials, like basic utilities or school equipment. 

A Food Rescue Organization

Food Finders Executive Director Diana Lara explained that a shocking 30 to 40 percent of manufactured food does not make it to our tables, and an even higher percentage is thrown away directly from our refrigerators. Food Finders’ mission is to provide food to those who need it most. Food Finders works with grocery stores, manufacturers, event centers, hotels, schools, and other organizations to rescue edible food and provide it to a network of 600 food donors (a food bank or food pantry).

Listen to the whole interview to find out about Food Finders’ Food For Kids Program, ensuring families don’t go hungry over the weekend. Food Finders also welcomes donations. 

Great.com is an organization that generates money for climate research. Why climate change? Because they believe that the climate crisis is the biggest threat facing humanity right now. How do they generate money? By moving revenue, they earn directly as an advertiser for the New Jersey online gambling industry. Why online gambling? This is a wealthy industry with endless opportunities for profit. They believe it would be better to take this money and put it towards a great cause — like climate research — instead of going to already wealthy casino owners. Find out more about their unique business model.

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why waste food wednesday blog postFood Waste

Stop Wasting Food: Plan It Out

According to the FDA, an estimated 30% to 40% of the food supply is wasted in the United States. This is a problem for several reasons. First of all, it costs a lot of money—more than $400 billion in 2019, according to ReFed. In addition, all the water, energy, and labor used to produce this wasted food could have been reallocated for consumption instead of lost. That means that we could not only be saving water and the environment, but helping to feed food insecure people as well.

As a full-time Nutrition and Dietetics student and intern at Food Finders, nutrition and reducing hunger and food waste are essential to my life.  In my junior year at California State, Long Beach, I learned how many people in the United States go to bed hungry every night, so many of them are children, and my heart broke.  I knew then that my passion for nutrition and eating for wellness was not all I would devote my time to.

Planning Reduce Food Waste

I have found out that most people are not aware of how throwing away food is changing our planet. Since working with Food Finders, A food rescue organization in Southern California, I have learned that reducing the amount of food that goes into landfills would help address climate change. I know that sounds crazy, but it is true! Food waste that decomposes in landfills releases methane—a greenhouse gas nearly 30 times as potent as carbon dioxide. And since 20% of U.S. methane emissions come from landfills, reducing food waste in landfills would help lessen methane emissions and improve our planet.

How can you help? PLAN.

Low-carb chicken enchiladas, black beans, and Spanish rice

Just by planning out meals each week, in most cases, I can prevent food waste in my home.  Having meals, fresh fruits, and vegetables ready for a busy week is a great feeling.  I know how life is. We get busy and forget what is in the refrigerator. Maybe they order pizza at work and your delicious leftovers go bad. It always made me feel bad to throw away a good meal but now that I know I am hurting planet earth too–well, we can all be better.

One of the ways I reduce my overall waste and save on my grocery bill is to plan out meals, cook them, and package them up for lunches and dinner throughout the week.

I just love the feeling of getting in my home, tired, hungry and opening up the fridge to a choice of delicious meals already prepped and ready to eat.

Avoiding Disaster: FREEZE ‘EM

It is super easy to forget fruits and veggies and when they go bad, it is fast! So I use the freezer to help me reduce food waste. I like to freeze most of my fruits for future use in smoothies, spreads, and salad dressings. I place the fruit in vacuum-sealed bags and label and dated them (you can also use zip lock bags but be sure to remove as much air as possible).

On those weeks when I have prepped and planned my meals and realize that I am not going to be able to eat them all I prefer to reach out to my neighbors. Most of them know I am nutrition student and now a #FoodWasteHero (who is mindful not to throw good food away) so they will usually take the meals off my hand.  Before I started working with Food Finders, I usually didn’t have a backup plan in case they couldn’t use them. Now I am a member of a social media group that is all about giving and receiving for free.  It is where I have witnessed the kindest of strangers cooking hot meals for group members in need and giving away perishables and non-perishable foods.  It makes my heart happy to see my community in action. 

Making A Plan

Start by writing out a grocery list with all the recipes you will cook this week. Not only will this save on your grocery bills, but it makes shopping faster. Next, have a prep day and cook everything you need, dividing portions into containers. Sometimes you can freeze meals, depending on what you are preparing for the week. Households throw away 43% of all the food that ends up in landfills in the United States. That is a horrible statistic and one that is very preventable with planning.

Get the whole family involved in the planning, prepping, and packaging. You might be surprised at how fun and easy it can be to #stopfoodwaste and help save the planet.

##

Kelly Alarcon is a full-time student and Intern at Food Finders, Inc.

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MAKE A WILL MONTH

National Make-A-Will Month (August 2022)

August is National Make-a-Will Month!

And this month, we want to help you get ahead on this important task!

Every single one of us needs a will, whether you are 18 or 80 years old. But did you know that almost 70% of American adults don’t have one?
There are several reasons people fail to start their estate plans.

Here are some common myths that might get in the way of getting your plans in order today – and what the truth is.
I wrote my will 20 years ago, so I’m set!
I don’t have an estate, so I don’t need a will!
Estate Planning is always so expensive!

We invite you to follow along all throughout the month of August and learn why these excuses are NOT true!

And for anyone who is interested in legacy planning and wants to name Food Finders in their will–we have all the information you need to make a lasting impact on our planet and in our community for generations to come. If you are interested in including Food Finders in your estate plans, please call Lisa at 562-283-1400 Ext. 103

Learn More

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Leftovers QuicheFood Waste

Managing Extra Leftovers

#WhyWasteFoodWednesday

We’ve all bought more than we have had a use for. Maybe we had different intentions of how we would use it, or the vegetables and packages of meat or dairy were just too large. No matter the cause, what can we do to make use of this excess? Avoid wasting food, save money, increase sustainability, and maximize convenience; there are many reasons to plan meals around the food on hand and make use of items you may otherwise have thrown out. There are many ‘go to’ lunches and dinners that are a perfect way to use this surplus. 

A great plan is to cook food today so it lasts longer for future meals. Wilting spinach today can be cooked and saved for meals up to three or four days longer than if left raw. 

Use the food you have on hand in a delicious and super easy Quiche recipe. Extend food life and avoid wasting food by using the vegetables, dairy, and meat you have in your home right now; true home cooking idea. This recipe helps you make a delicious, nutritious, and now sustainable, healthy quiche.


#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meal!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Leftovers Quiche

Ingredients

  • 4 large eggs
  • 2 large egg yokes use whites to brush the pastry for golden brown color
  • 2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
  • 1 tsp salt to taste
  • ¼ tsp pepper and spice to taste
  • 1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
  • 1 ½ cups vegetables (uncooked or cooked) use what you have, or one package of frozen; 1.5 cups / 200-250 grams
  • ½ cup cheese use what you have; 0.5 cup / 75 grams
  • 1 sheet shop-bought pastry – puff pastry or pie crust or made a quick pastry from your pantry

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Directions

Prepare the Crust

  1. Preheat oven to 350 F / 180 C
  2. Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
  3. Put parchment paper over the dish and fill with ceramic baking beans/rice/lentils
  4. Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentils
  5. Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has excellent pastry brushes and more
  6. Bake again for 5 minutes until golden – your crust is now “Blind Baked” and ready to be filled

Make Filling

  1. Lightly beat eggs and egg yolks in a bowl
  2. Add dairy (cream; sour cream; ricotta; crème fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together

Assemble the Quiche

  1. Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
  2. Pour in the egg mixture
  3. Bake for 30-45 minutes until golden brown and fully set

Serve slices warm or cold. Keeps well refrigerated for up to 4 days.

Notes

Great Combinations Include:

  • ham and cheese
  • spinach, cauliflower or broccoli and cheese (cauliflower & broccoli and other tougher vegetables are best cooked first)
  • roasted vegetables
  • asparagus and salmon
  • roasted potatoes, cubed or sliced thinly
  • fresh tomato and cheese
  • mushroom and onion, with cubed steak/pork if you like

Be inspired to bake your own creative combinations from your favorite foods.  Perhaps taco meat and cheese.  Whatever you enjoy!

Nutrition

Serving: 1 slice

Sodium: 310 mg

Calcium: 16 mg

Vitamin A: 51 IU

Sugar: 1 g

Potassium: 9 mg 

Cholesterol: 25 mg

Calories: 16 kcal

Saturated Fat: 1 g

Fat: 1 g 

Protein: 1 g

Carbohydrates: 1 g

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

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Meatless Monday Recipe-Cauliflower Food findersNutrition

Cauliflower is good for you and the planet!

Meatless Monday

Every other Monday, we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on-the-go meals; they are good for you and the planet. 

Tons of food is wasted every year. Good, nutritious food is thrown into the trash because it might not look right, wilted, or even if we just don’t know how to cook it! It’s estimated that approximately 20% of produce gets thrown out for cosmetic reasons–like weird shapes, odd colors, or blemishes on a peel you don’t even eat. That’s 1 in 5 fruits and vegetables getting tossed into landfill even though they’re just as nutritious and delicious to eat. Check out how to store Cauliflower so you don’t waste it (below)

https://savethefood.com/storage

Buffalo Cauliflower Kebabs

For this #meatlessmonday, we’re sharing a tangy, savory recipe for buffalo cauliflower kabobs. Kebobs are the best recipe to clean out the veggie drawer and prepare all your misc items in a delicious, family-pleasing way. Glaze the kebabs in zesty buffalo sauce, grill until the cauliflower is tender, then top with a drizzle of blue cheese and serve!

Ingredients

  • 1/2 c. (1 stick) butter, melted 
  • 1/2 c. vinegary hot sauce
  • One head cauliflower, florets only
  • Four stalks celery, cut into 1 ½” pieces
  • One large yellow bell pepper, cut into 1 ½” pieces
  • One large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing for serving

Directions

  1. In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat the grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and bell peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the kebabs to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, brush the skewers with the buffalo mixture. Cook for 3 to 4 minutes until the cauliflower is tender and slightly charred.
  4. Transfer kebabs to a platter, drizzle with blue cheese dressing, and serve.

Yield: 4

Prep Time: 5 minutes

Total Time: 25 minutes 

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Recipe Source:

Justin Sullivan , Assistant Food Editor. Justin Sullivan is the Assistant Food Editor for Delish. (2022, June 1). Grilled buffalo cauliflower kebabs will make your meatless Monday. Delish. Retrieved July 11, 2022.

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