Hawnuh Lee
Main Dish
Lemon cucumber + heirloom tomato salad
A flavorful summer favorite featuring lemon pepper cucumbers and heirloom tomatoes. Bright, refreshing, and so simple!
August 1, 2019 | by Hawnuh Lee
Breakfast
Dark chocolate nutty banana peel muffins
Make the most of your produce with these delicious, nutty banana peel vegan muffins. Dark chocolate is a great accent to these maple syrup sweetened treats. They won’t last long!
July 8, 2019 | by Hawnuh Lee
Sweet Things
Rhubarb dark chocolate vegan brownies
A delicious, low sugar, vegan dessert to make use of all of your excess rhubarb (and dark chocolate!)
May 30, 2019 | by Hawnuh Lee
Main Dish
Easy radish greens spring salad
Make the most out of those delicious radish greens with roasted radishes and parsnips! They go great with an easy tahini dressing or some bright lemon.
May 26, 2019 | by Hawnuh Lee
Side Dish
Roasted broccoli stalk with toasted hazelnuts + lemon
Save your broccoli stalks for this well-balanced dish, accented with toasted hazelnuts, a shallot dressing, and lemon.
February 3, 2019 | by Hawnuh Lee
Breakfast
Parsnip and meyer lemon loaf cake with toasted hazelnuts + dates
A lovely breakfast loaf cake featuring earthy parsnips, bright meyer lemons, toasted hazelnuts, and dates. A zero-waste recipe you might not be able to share!
January 16, 2019 | by Hawnuh Lee
Uncategorized
Setting intentions for sustainable, mindful eating
Setting intentions will help us mindfully reduce our waste, one paper towel at a time. The aim here is to create mindfulness that will help us make manageable changes over time.
January 13, 2019 | by Hawnuh Lee
Drinks
Nocino + oat milk winter cocktail with preserved cherries
Nocino is a local spirit from Portland’s own Stone Barn Brandyworks. This was my first introduction to this smooth, subtle liqueur and it will definitely not be the last this winter. Nocino is a spirit distilled from young walnuts. Often found in the backyards and neighborhoods of Portland, these unripe nuts are gathered off local walnut…
January 7, 2019 | by Hawnuh Lee
Uncategorized
The Scrap Supper Menu | Winter Edition Pt II
Each Scrap Supper menu is inspired by seasonal, local produce. Specifically seasonal compost-bound bins at the farmer’s market. Yes, sometimes we’ll get the odd eyebrow raise when we ask vendors if we can dig around in their bins but more often than not they’re happy to give out surplus stalks, leaves, and bruised items to someone who’ll love them.
December 31, 2018 | by Hawnuh Lee
Uncategorized
Pop-up People! Scrap Supper Success Pt I
We started a zero-waste pop-up dinner series this year y’all! Scrap Supper! If you had asked me a year ago if I ever thought I’d be putting on a 5 course, vegan, gluten-free, low sugar, and absolutely no trash event for 14 people I would have said, Yeah, that sounds like my kind of challenge, I love stress. That is to say I have always been up for the hard work that comes with creating change.
December 26, 2018 | by Hawnuh Lee
Uncategorized
Scrap Supper | Winter Edition
Hello friends! After receiving such positive feedback from our last dinner we’re happy to announce our next Scrap Supper pop-up, Winter Edition! It’s happening Tuesday, December 18th 2018 at Tendue in Portland, OR. If you happen to be in town or know a friend who might be interested you can buy tickets starting today right here….
December 4, 2018 | by Hawnuh Lee
How-to's
8 things you can do with a (clean) dish towel
Dish towels don’t get enough respect. A clean, absorbent cloth is one of the best, most versatile tools in the kitchen and is totally underrated.
November 20, 2018 | by Hawnuh Lee