people / stop food waste day
Global Recipe
Challenge
April 28th is Stop Fo od Waste Da y
Two Chartwells Chefs Take Top Honors Chartwells’ Chef Tom Barton’s Northeastern Upcycled Coffee Cookie and Chef Sarah Bodner’s Rice Flatbreads were award-winners in Compass Group’s “2021 Stop Food Waste Day Global Recipe Challenge.” To participate, chefs submitted low- or zero-waste recipes. These recipes had to include commonly wasted whole ingredients and consider shelf-life. Recognized worldwide, “Stop Food Waste Day” educates people about hunger and poverty and the sustainability of agriculture and oceans. By 2030, Compass Group has committed to reducing its food waste by 50 percent.
rah bodner from chef sa
RICE FLATBREADS INGREDIENTS 1 cup white rice
1 tbsp dill weed
1 cup rice flour
2 tbsp cilantro
¼ cup water
½ tsp ginger root
1 tsp kosher salt
1 tbsp jalapeños
1 tbsp curry leaves
1 cup carrots
1 tsp ground cumin
1 tbsp canola oil
1 green onion
NORTHEASTERN UPCYCLED COFFEE COOKIE
STEPS
INGREDIENTS
1. In the bowl of a food processor, blend
the cooked, chilled rice, rice flour, curry leaves, cumin, and salt until crumbly. Stream in the water and pulse until a dough just comes together. Transfer the dough into a large mixing bowl.
12 oz unsalted butter 1½ cup dark brown sugar ½ cup granulated sugar 2 eggs 4 tsp vanilla
2. Add vegetables. Knead the white part
1 qt all-purpose flour 1 tsp cornstarch 2 tsp baking soda 1 tsp kosher salt ¼ cup ground coffee
from chef tom barton
1¾ cups semi-sweet chocolate chips
1. In a large bowl combine the flour,
3. Slowly add the flour/coffee mixture.
cornstarch, baking soda, salt and coffee grounds. Whisk to combine and set aside.
Continue to mix slowly until a rough dough has formed. Add in the chocolate chips and mix to incorporate the chips.
with a flat paddle attachment, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and beat for 2 more minutes.
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CHARTWELLSMONTHLY.COM | APRIL 2021
3. Divide the dough into 4 pieces and roll
into 6-inch circles that are about a ¼ inch thick.
STEPS
2. In the bowl of a stand mixer fitted
of the scallions, chopped dill, 1 tablespoon chopped cilantro, ginger, jalapenos, and carrots until evenly distributed.
4. Line baking sheets with parchment
paper. Portion cookies onto baking sheets. Bake in pre-heated 350 degree oven for 11-13 minutes
FRY BREAD 1. Heat 1 tablespoon of oil over medium
heat in a large non-stick pan or flat top. Cook the flatbreads on medium-low for 5-7 minutes a side until golden brown. 2. Garnish the hot flatbread with the green
part of the scallions and the reserved fresh cilantro.
