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
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
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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
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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
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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
Main Dish
Vegan leek greens + potato soup
Save your leek greens for this hearty, rich vegan potato + leek soup that makes the most of your produce. A cold weather favorite, this blend makes a great addition to your weekly rotation.
November 27, 2018 | by Hawnuh Lee