Now You’re Cooking: Tips for Making the Most of Your Meals

Join us as Chef Yadi teaches us how to make two delicious zero-waste dishes and walks us through tips and tricks for making the most of our ingredients. Check out the recipes below and show off your zero waste cooking skills!

Hungry for more? Learn all about food waste at foodwastefair.com!

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Chef Yadira Garcia’s Sofrito Recipe

Sofrito (Spanish, pronounced [soˈfɾito]), sofregit (Catalan), soffritto (Italian, pronounced [sofˈfritto]), or refogado (Portuguese, pronounced [χɨfuˈgadu]/[ʁefuˈɡadu]) is a basic preparation in Latin American, Spanish and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.

In Latin America It is often the first thing to go in the pot as a base for beans, stews, rices, and other dishes.

Ingredients:

• 2 bitter oranges or Juice of 1 lemon (Naranja Agria)

• 2 heads of garlic 

• ¼ cup of Olive Oil

• 2 tbsp Apple Cider Vinegar 

• 1 tbsp Fresh Turmeric or 3 Teaspoons Dried 

• 1 bunch of Cilantro

• 1 bunch of Recao or Culantro (omit if unavailable)

• 1 Red or yellow onion

• 2  beefsteak or Roma tomatoes (pick one)

• 2 green peppers 

• 1 cubanelle pepper 

• 4 tbsp dried or 8 tbsp fresh oregano

• 1 tsp sea salt 

Directions:

1. Rough Chop your ingredients

2. Blend

3. Store in a glass mason jar or Tupperware (Use within one week fresh or store in freezer and thaw until ready to use for up to 1 year)

4. Additional Storing option – use an ice cube tray and fill with your Sofrito. Each time you cook you have an individual portioned green flavor bomb ready to use!

Ingredientes:

• 2 naranjas amargas o jugo de 1 limón (Naranja Agria)

• 2 cabezas de ajo

• ¼ de taza de aceite de oliva

• 2 cucharadas. Vinagre de sidra de manzana

• 1 cucharada de cúrcuma fresca o 3 cucharaditas secas

• 1 manojo de cilantro

•  1 manojo de Recao o Culantro (omitir si no está disponible)

• 1 cebolla roja o amarilla

• 2 tomates de ternera o roma (elija uno)

• 2 pimientos verdes 1 pimiento cubano

• 4 cucharadas Orégano fresco seco 8 cucharadas

• 1 cucharadita de sal marina

Direcciones:

1. Picar los ingredientes

2. Mezclar

3. Almacene en un frasco de vidrio o Tupperware (use dentro de una semana fresco o guárdelo en el congelador y descongele hasta que esté listo para usar por hasta 1 año)

4. Opción de almacenamiento adicional: use una bandeja para cubitos de hielo y llénela con su sofrito. ¡Cada vez que cocinas tienes una bomba de sabor verde en porciones individuales lista para usar!

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Chef Yadira Garcia’s Black Bean and Sweet Potato Frittata

Ingredients:

• 1 tbsp avocado or olive oil

• 4 eggs, cracked and beaten

• 2 tbsp sofrito

• 1 tbsp smoked paprika, oregano

• ¼ cup onion, small dice

• ½ bell pepper, small dice

• 2 cloves garlic crushed

• 1/4 cup black beans

• ½ cup sweet plantains, small dice

• 1 cup spinach

• Sea Salt and black pepper to taste

• Cilantro or fresh herb of choice for garnish

Directions:

1. Over low to medium flame add Oil to a non stick or cast iron skillet.

2. Add Sofrito and Spices, stir to combine and bloom spices approx. 1 min

3. Add Onion, Bell Pepper Garlic , Black Beans and Sweet Plantains stir to combine with seasonings and sauté for 2-3 minutes until onions are translucent.

4. Add Eggs pouring evenly over ingredients in pan. Add sea salt and fresh cracked black pepper.

5. Once egg has been layered in add Spinach evenly over pan.

6. Cover and let Frittata set an additional 3-4 minutes. Serve warm or room temperature and garnish with fresh cilantro.