Many of you watched me clean out my refrigerator on instagram, and I can’t stop thinking about how much food I threw away. It was embarrassing! Among the wreckage were tons of tiny plastic bags of old cilantro, a lone slice of cheese that had dried up, an entire container of soup, expired condiments, and jars of marinara I was not brave enough to recycle because I couldn’t bring myself to open the jar. It was eye opening, and it got me thinking about how I can shop smart and use everything in my refrigerator. One of those ways is this gorgeous white bean and farro salad which can be made a number of ways to accomodate any produce you may have left over. Hello half bunches of parsley or cilantro. This week, I’m not just sharing this recipe, I’m sharing tips on how to manage a low waste kitchen. I’m not perfect, and I’m not very good at this, but let’s just try together to help out the planet. Here are my tips.
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