Turn the vegetable scrap into a zesty topping for whole roasted fish
Since its inception in 1986, the JBF has worked to support chefs and restaurants through a number of initiatives, including an ongoing dinner series, and most notably, its
. Lately, the organization has also ramped up its focus on environmental and social justice issues as they relate to the restaurant industry. Part of this effort includes, a compilation of recipes developed by chefs who participated in the JBF's Boot Camp for Policy and Change. Each recipe is designed to spotlight underappreciated ingredients—generally, the off cuts and other parts of meat, fruit, and vegetables that tend to end up in the trash.
The staggering amount of food waste in the restaurant industry has come under scrutiny in recent years, and chefs across the country have been striving to raise awareness through zero-waste dinners and pop-up restaurants, and restaurant leftover donation programs. They've also been finding creative solutions in their own kitchens.
Thinking about minimizing food waste on top of getting dinner on the table can be overwhelming, so try starting with something simple, such as broccoli stems. The oft-discarded scrap is the base for one of our favorite recipes in. More of a chunky salsa than a traditional vinaigrette, the savory-sour condiment teams broccoli stems with anchovies and whole-grain mustard.
,"encourages a thoughtful approach to fish consumption, helping to avoid the complete collapse of our delicate ocean stocks."Clean and Oil the FishTwo 1-pound fish make a dramatic presentation for dinner but still fit comfortably on a single, large sheet pan. Sustainably farmed branzino, a type of European bass, is increasingly easy to find but can also be swapped out for red snapper, porgy, or lake trout. Ask your fishmonger to gut and remove the scales for you, or.
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