What's In Season For September?
Summer lovin’, coming to an end. This is the last of our summer recipes as we come to the last month of the season of sunshine and heat waves. For this month, we have decided to highlight cauliflower, sweetcorn, cantaloupe, and watermelon.
Enjoy these super easy and delicious zero-waste recipes with your friends and family as we slowly enter the cozy months of fall!
Cauliflower
What makes this recipe delicious?
Cauliflowers are a great vessel for adding flavors. This simple balsamic roasted cauliflower elevates the vegetable’s natural savory and sweetness by adding a touch of acidity when roasted. Have it as a side to any meal and it makes for a delicious and healthy addition.
What makes this recipe zero waste?
You can eat all parts of the cauliflower. However, some parts can be unenjoyable and fibrous. Trim the small parts off and save for your next big batch of vegetable stock! It’s also a great recipe to add in any other leftover vegetables you have and great a roasted medley!
Food storage tip: Cauliflowers can keep quite long in the fridge. Make sure they’re kept dry in a drawer and can last for up to 2 weeks. Don’t put it in the freezer as it will get really soggy and draw out moisture when thawed. It will also have a weird smell/taste when thawed.
Balsamic Roasted Cauliflower
Prep time: 5-8 minutes
Total time: 25-28 minutes
Serves: 2
Sweetcorn
What makes this recipe delicious?
These corn fritters are deliciously sweet and savory like cornbread. The slight crunch adds the perfect textural contrast between the soft middle. Serve with a cool sour cream sauce or aioli to make for a perfect starter.
What makes this recipe zero waste?
Though corn cobs are not edible, you can always save them and add them to your vegetable stock along with your cauliflower trimmings! Not only that, but you can add any leftover vegetables laying around into the fritter!
Food storage tip: Keep corn in the fridge for up to a week and a half or can be frozen for up to 12 months.
Sweetcorn Fritters
Prep time: 10 minutes
Totale time: 25 minutes
Serves: 4
Cantaloupe
What makes this recipe delicious?
Cantaloupes are naturally rich, creamy, and sweet. Pairing it with coconut milk adds the perfect boost of richness, but is also cut by the tartness of the pineapples. Adding a pinch of salt helps balance the flavor altogether to get a deliciously indulgent smoothie.
What makes this recipe zero waste?
Cantaloupe rinds are inedible (unfortunately), however, cantaloupe seeds are not! You can toast them up like pumpkin seeds as a snack or even plant them in your garden to grow more!
Food storage tip: Cut the cantaloupe and store it in an airtight container in the fridge for up to 10 days. Or store the whole fruit for up to 3 weeks. You can also freeze your cut-up cantaloupe and use it again in a similar application!
Coconut Cantaloupe Smoothie
Prep time: 5 minutes
Total time: 10 minutes
Serves: 2
Watermelon
What makes this recipe delicious?
Looking for the perfect way to cool down at the end of summer? Look no further. This watermelon gazpacho has the perfect balance of sweet, savory, and acidity. Serve as a quick appetizer or use up leftover ingredients and you have something delicious.
What makes this recipe zero waste?
You can eat all parts of the watermelon! Like the cantaloupe, you can toast the seeds or plant them. Also, though you shouldn’t add the rind to the gazpacho recipe, you can make watermelon rind pickles to add to any dish that needs the extra acidity and fresh kick. Make sure you clean them first.
Food storage tip: Cut the watermelon and store it in an airtight container in the fridge for up to 10 days. Or store the whole fruit for up to 3 weeks. Freezing is also an option, making a watermelon smoothie/juice is always a nice treat.
Watermelon Gazpacho
Prep time: 10 minutes
Total time: 15 minutes
Serves: 2-3
Stay Tuned!
Our recipes will be released weekly. In the meantime, we invite you to learn more about food waste prevention in the link provided!
