Stop Food Waste Day Recipes

WASTE-WISE RECIPES Simple ways to use more and waste less

Chef Kory Dipuccio

Global Stop Food Waste Day Ambassador

TEPACHE

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SERVES

Menuworks #220070

INGREDIENTS GARNISH

1 Whole pineapple (skins and core), ripe

1 tsp Whole cloves

¼ cup Fresh ginger, rough chopped

2 pcs Cinnamon stick

1 pc Pineapple wheel

½ cup Brown sugar

4 cups Water

1 pc Cinnamon stick

INSTRUCTIONS 1. Peel and core the pineapple, setting aside flesh of pineapple for other uses.

2. Chop the pineapple skins and core to small pieces to speed up fermentation process. Only use skins and core in this process.

3. Rough chop the ginger leaving the skin on.

4. Combine all ingredients in an approved large glass or ceramic container to ferment. Chef's Note: Do not use a metal container.

5. Cover the container with cheesecloth loosely, and store in a dark place for 3-5 days to ferment properly. Chef's Note: Do not use plastic wrap for cover as the ferment needs to breath.

6. Strain the mixture and refrigerate before serving on ice.

ZUCCHINI BEET MORNING GLORY MUFFINS WITH BLUEBERRIES

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SERVES 12

Menuworks #118768.2

INGREDIENTS 1/3 cup Broccoli stems, shredded

1 tsp Cinnamon, ground

1/3 cup Carrot peels, chopped

2 tbsp Sugar

1 tsp Baking soda

1 tsp Kosher salt

1 cup All purpose flour

1 tsp Baking powder

2 Eggs, whole

1/3 cup Beet peels, chopped

½ cup Canola oil

1 cup Zucchini, grated

¼ cup Blueberries

INSTRUCTIONS 1. Preheat oven to 325°F (170°C). Lightly spay or coat muffin tins.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.

3. In a separate bowl combine oil, eggs, zucchini, beet trimmings, carrot trimmings, chopped broccoli and vanilla. Whisk well.

4. Add wet ingredients to dry ingredients and stir to combine until batter is smooth. Gently fold in blueberries.

5. Fill muffin cups 2/3 to 3/4 full. Place in preheated oven for 20 - 25 minutes. Allow muffins to cool 10 minutes before removing from pan.

GREEK YOGURT PICKLE JUICE DIP SERVES

INGREDIENTS

GARNISH

1.5 cups Pickle juice

½ cup Tahini

2 tbsp Pickles, diced

2 cups Greek yogurt

¼ cup Canola oil

2 tbsp Herb stems, chopped

1 tbsp Lemon zest

1 tsp Salt

1 tbsp Olive oil

¼ cup Lemon juice

3 tbsp Herbs (basil, cilantro)

1 tsp Black pepper

INSTRUCTIONS 1. In a bowl or blender, combine all ingredients and mix thoroughly.

2. Transfer to a food safe container and let chill for 1-2 hours before serving. Serve Chilled.

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Menuworks #220081

ASIAN INSPIRED SLAW SERVES

INGREDIENTS

INSTRUCTIONS

1 cup Broccoli Stems

1. Combine all vegetables in a large bowl.

1 cup Cauliflower Stems ½ cup Carrots, julienne sliced 1/3 cup Red bell peppers, julienne sliced 2 tbsp Red onions, julienne sliced 3 tbsp Kimchi

2. Mix soy sauce, vinegar, sesame oil, sugar, and chili flakes.

3. Toss dressing with vegetables. Top with sesame seeds.

2 tbsp Cilantro, chopped 1 tbsp Soy sauce 2½ tsp Rice vinegar, seasoned 1 tsp Granulated sugar 1 tsp Red pepper flakes, crushed 2 tsp Roasted sesame seeds

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Menuworks # 185773

CURRIED CAULIFLOWER STEM BISQUE SERVES

INGREDIENTS 1½ tbsp Oil

1 tsp Curry powder

1 tbsp Ginger, minced

½ cup Onion, chopped

1 tsp Cumin

1 cup Coconut milk

3 Cloves of garlic, minced

½ tsp Turmeric

2 cups Cauliflower stems, chopped

½ cup Carrots, chopped

¼ cup Tomatoes, crushed

2 cups Vegetable stock

GARNISH 2 tbsp Coconut milk 1 pinch Paprika Cilantro sprig

INSTRUCTIONS 1. Heat oil. Cook onions, garlic, and carrots until softened.

2. Add curry powder, cumin, turmeric, and salt. Stir for 1 minute.

3. Add chopped cauliflower stems and Stock. Simmer for approximately 25 minutes.

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Menuworks #185760

4. Add in crushed tomatoes and ginger. Simmer for 10 more minutes.

5. Blend until smooth. Stir in coconut milk. Adjust salt.

VEGETABLE STEM PAKORAS SERVES 8

INGREDIENTS

INSTRUCTIONS

1½ cup Broccoli Stems

1. Chop broccoli and cauliflower stems into small, even pieces.

1½ cups Cauliflower stems 1 cup Chickpea flour 1 cup Rice flour 1 tsp Cumin seeds 1 tsp Turmeric 1 tsp Curry powder 1 tbsp Garam masala 1½ tsp Chili powder 1 tsp Baking powder 1 tsp Salt

2. In a large bowl, combine chickpea flour, rice flour, cumin seeds, turmeric, curry powder, garam masala, chili powder, baking powder, and salt.

3. Slowly add water and whisk until a thick, smooth batter forms.

4. Fold in chopped stems, onion, jalapeños, and cilantro until evenly coated.

5. Heat oil to 300°F (150°C). Drop spoonfuls of batter into oil and fry 3–5 minutes, turning occasionally, until golden and crispy.

6. Remove and drain on paper towel. Serve hot with Mint Chutney or Tamarind Sauce.

1¼ cups Water (approx.)

1 large Onion, thinly sliced 1–2 Jalapeños, chopped ¼ cup Cilantro, chopped Oil for frying

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Menuworks # 185780

April 29th, 2026

StopFoodWasteDay.com