Checking Your Chop - CulinArt Group

Eat Well Blog

Checking Your Chop

As one holiday passes and more are approaching, there is a lot of food being prepared, cooked, and served. So we ask you, have you been checking the way you chop your produce??

Root to stem cooking is a great way to get creative in the kitchen, reduce food waste, and save money! It’s a win, win, win! This way of cooking utilizes produce in its entirety, down to each individual leaf and stem. Mostly all peels, rinds, and seeds can be eaten or used as garnish – so – as you are preparing your holiday meals (or really any meal), be sure to check your chop with these tips, videos, and images!

  • Use it All – as I mentioned, peels, rinds, and seeds should not be disregarded! Before you throw these useful and tasty food “scraps” away, think about how you can use them! Roast pumpkin seeds for a crunchy snack, save veggie peels to use for homemade stock, and check out this video from We Eat Live Do Well on how to cut a melon and what you can use the melon rind for.
  • Use the “Ugly” Produce: imperfectly shaped produce tastes just as good as the most beautiful looking produce (and it may even be cheaper…). If you are going to chop, bake, puree, blend, or mash the fruit or veggie anyway, why not give all produce a chance to shine? Check out this amazing video highlighting Compass Group’s Imperfectly Delicious Produce program and how we partner with local farms.
  • Use the Leftovers: after the big holiday dinner, are you left with a ton of delicious food in the fridge? No need to worry! Repurpose leftovers into different and creative meals. Who said you can only eat those foods on the actual holiday? How can you continue to enjoy the happiness that food brings throughout the rest of the week? Other things you can do are have guests bring reusable containers to take home a care package at the end of the meal. Or, consider freezing meal items to continue spreading tasty joy even a month or two down the road.

To get ready for the holidays, and the rest of your cooking days, I invite you to take these tips to heart to help Stop Food Waste, become a Waste Warrior, and don’t forget to Check your Chop!

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  • December 7, 2020

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What our clients are saying

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

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