Stop Food Waste Day Global Recipe Contest

Global Recipe Challenge

April 28th is Stop Food Waste Day

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.

NORTHEASTERN UPCYCLED COFFEE COOKIE

INGREDIENTS

12 oz unsalted butter 1½ cup dark brown sugar ½ cup granulated sugar 2 eggs 4 tsp vanilla 1 qt all-purpose flour 1 tsp cornstarch 2 tsp baking soda 1 tsp kosher salt ¼ cup ground coffee 1¾ cups semi-sweet chocolate chips from chef tom barton

STEPS

1. In a large bowl combine the flour, cornstarch, baking soda, salt and coffee grounds. Whisk to combine and set aside.

2. In the bowl of a stand mixer fitted 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. 3. Slowly add the flour/coffee mixture. Continue to mix slowly until a rough dough has formed. Add in the chocolate chips and mix to incorporate the chips. 4. Line baking sheets with parchment paper. Portion cookies onto baking sheets. Bake in pre-heated 350 degree oven for 11-13 minutes from chef sarah bodner

RICE FLATBREADS

INGREDIENTS

1 cup white rice 1 cup rice flour ¼ cup water 1 tsp kosher salt 1 tbsp curry leaves 1 tsp ground cumin 1 green onion 1 tbsp dill weed 2 tbsp cilantro ½ tsp ginger root 1 tbsp jalapeños 1 cup carrots 1 tbsp canola oil

STEPS 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.

2. Add vegetables. Knead the white part of the scallions, chopped dill, 1 tablespoon chopped cilantro, ginger, jalapenos, and carrots until evenly distributed.

3. Divide the dough into 4 pieces and roll into 6-inch circles that are about a ¼ inch thick.

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.