Hawnuh Lee
Dips + Spreads
Herb scraps chimichurri
This recipe is great for using up other herbs you don’t know what to do with like parsley, mint, or basil, stems included. Tender herbs like cilantro carry quite a bit of flavor in their stems but these often get tossed as people aren’t sure what to do with them. Definitely include in here! This…
June 21, 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
Dips + Spreads
Carrot top + kale dip
This might be the new hummus! Use up those carrot tops and any wilty kale you might have (stems included) for a creamy, delicious spread that’s good on just about anything.
May 4, 2019 | by Hawnuh Lee
How-to's
Sea salt crispy flatbread aka package-free matzo
Easy and delicious homemade, package-free matzo (aka crispy sea salt flatbread) using just 4 ingredients you probably have on hand. So good you might just eat it year-round!
April 24, 2019 | by Hawnuh Lee
Salads
Winter slaw with creamy tahini dressing
A winter slaw salad is a great vehicle for tahini dressing and delicious all on its own. (But I don’t blame you if you’re just here for the tahini today.) Colorful purple cabbage was the inspiration for a winter vegetable medley, also including crowd favorites – carrot, apple, and brussels sprouts. A hint of sweetness…
March 14, 2019 | by Hawnuh Lee
Main Dish
Use-it-up roasted buddha bowl
You can really get creative with the vegetables you use here, which is why this is a favorite go-to meal of mine. Roasting vegetables is the equalizer of the kitchen. Few things are not delectable when roasted, smothered in olive oil, salt, and lemon. Another great note about using olive oil – you don’t need…
February 18, 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
The best package-free granola bars
Sustainable snack food is critical when thinking about a closed loop kitchen. Before taking a mindful approach to zero-waste / low-impact eating I would find myself with an excess of Larabar wrappers, somehow in every single pocket of all of my bags? Do these things multiply? While snack bars are usually my go-to, finding one…
January 31, 2019 | by Hawnuh Lee
Main Dish
Cabbage + sweet potato lentil soup
Lentils are one of the best soup legumes as they don’t require pre-soaking. If you’re like me and forgot to soak the white beans overnight it’s red lentils to the rescue! This is a versatile recipe, feel free to add in any greens you might want to use up! That’s the power of soup –…
January 22, 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