April 04, 2016
Earth Day Tips from ShopRite RDs!

April 22 Happy Earth Day

This Earth Day, we’ve asked our Registered Dietitians to share easy tips that can help you go green when it comes to the kitchen. Remember, every little bit you do helps, so see if any of these tips can help you go green for more than just Earth Day.

Embrace the parts of fruits and vegetables you don’t normally eat! Peel off the tough, outer layer of broccoli stalks and either chop the rest into soup or grate into burgers (seriously!); saute beet greens and stems as a side dish; even clean, dry, and roast the leaves from a head of cauliflower!
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

I like to promote using ice cube trays for purposes other than making ice! For example- if you purchase a carton of chicken/veggie broth/stock and don’t use the entire container, you can pour the leftover into an ice cube tray and freeze. Once frozen, pop them out and store in a freezer bag. Next time you need a small amount of broth/stock, simply pop a cube or two out of the freezer and it’s ready to use. You can also use this trick for preserving leftover fresh herbs (basil, rosemary, thyme, sage, etc)… simply chop up into pieces, place in ice cube tray, and pour oil of choice (or broth) over them until completely submerged, then freeze!
– Dana C. McLaughlin, RD at ShopRite of Fair Lawn

Regrow scallions by saving the leftover root end. Place the bulb with roots facing downward in a cup and add enough water to cover the roots. Set on a windowsill and watch the green shoots grow! Change the water at least weekly.
– Natalie Nachef, MS, RD TK, at ShopRite of Wayne

How about using citrus rinds to flavor teas?
– Christina Frescki, MBA, RD, ShopRite of Clark

Save vegetable peels/skins/scraps (such as garlic, onion, carrot peels and ends, celery tops, etc.) and store in an air tight container in the refrigerator. At the end of the week, place the all of the peels, skins and scraps in a large stockpot with any leftover cooked bones (chicken bones, rotisserie or whole roasted chicken bones, steak, pork, etc.) and cover with water and simmer to create a flavorful, homemade stock with re purposed ingredients. This can also be done in the crock pot for a set it and forget it homemade broth!
– Jessica Guarnieri, RD, ShopRite of Stirling

If you have leftover fresh herbs freeze in ice cube trays and use in recipes and soups.
– Maryrose Agel, RDN, ShopRite of Spotswood

Hands Around Green Heart

Take advantage of your freezer! Whenever I buy fresh herbs, instead of wasting all of the leftovers, I wash and dry them really well. A lot of times, I chop them up, too. Then, I portion them into freezer-safe containers and pop ’em in the freezer for long-term storage! I also freeze avocados anytime a recipe calls for a portion of one, or they start to get too ripe before I’m ready to use them: simply mash them up with a bit of lemon or lime juice and freeze in ice cube trays! They thaw well for smoothies, guacamole, or even mashed avocado toast.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Use leftover vegetables and herbs in a pesto- Chop herbs and veggies in a food processor and add enough oil to make a paste (about 2 cups herbs and veg. to ⅓ cup oil). Freeze in small containers. Thaw before using in cooking.
– Jayme N. Hughes, RD, LDN, Retail Dietitian ShopRite of Burlington

If you have leftover or wilting fruits, veggies, or greens- throw them in the blender to make a smoothie or juice, or use them in a soup (they’ll cook down soft and you won’t even notice!)
 Rebecca L. Scofield, MS, RD, LDN, ShopRite of Snyder Plaza

Don’t be afraid of ugly produce! It’s important to be on the look-out for obvious signs of spoilage, like bruised spots and mold, but the occasional misshapen grape tomato or purple carrot are just as nutritious as their more aesthetically pleasing cousins. Bread butts make great homemade, preservative-free bread crumbs. Simply toast them to dry them out, then pulse in a food processor. You can store them in the freezer if you won’t go through them right away.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Youths Recycling

Leftover salad: Throw in a wrap with lunch meat; Wilted spinach: Toss in a smoothie; Beet greens: throw into stir fry or soup; Potato peels: toss with oil and bake to make chips
– Cierra Robbins, RD, LDN, Registered Dietitian for the ShopRite of Hatfield

When your salad greens look like they are about to go bad, toss them in the freezer to be used in smoothies in the future!
– Carly Sopko, RD, ShopRite of Washington

If you make a homemade smoothie but don’t finish it, put it into a Popsicle mold to enjoy later on a hot day
– Sarah Daubman RD, CDN, ShopRite Supermarkets, Inc., Manager of Nutrition Services

And lastly, by far the best way to reduce food waste is to practice with meal planning. We tend to get a little ambitious when we go food shopping without a plan, and ultimately have half of the ingredients spoil in the fridge before we get around to using them (or remember they’re there at all). With a meal plan, you only buy what you need, and don’t wind up with as many spontaneous purchases that can go bad.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite


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