Courgette Parmigiana
When you have a massive mountain of courgettes, you don’t need a dedicated courgette recipe. Miranda used a classic aubergine parmigiana recipe, swapping out the aubergines for sliced courgettes and using up a batch of tomatoes she had frozen from a previous warehouse abundance.
The Ultimate Roasted Veg Pasta Sauce
Mediterranean vegetables like peppers, courgettes, and onions don’t last forever in the fridge drawer. Here’s some tips of what to do with them:
- Roast all your surplus Mediterranean veg in the oven until soft and sweet.
Blitz the roasted veg with frozen basil, then stir in leftover cream cheese and cream from the fridge to create a rich, velvety sauce that coats any pasta.
The “Zero-Waste” Strawberry & White Chocolate Tart
Miranda put her freezer stash to the ultimate test to create a bakery-style tart entirely out of leftover ingredients!
The Crust
Pastry made using homemade butter thawed from the freezer (from a previous cream use-up!). A pre-made pastry packet is just as good!
The Filling
Leftover mascarpone folded together with white chocolate whipped cream saved from a previous cake build.
The Topping
Frozen strawberries cooked down with a touch of sugar and cornflour until glossy, layered over the cream inside the baked pastry case.
Messy Garlic Mushroom “Burgers”
Got giant field or portobello mushrooms? Try this:
Fill the mushroom caps with garlic butter and bake in the oven until tender and juicy.
Toast a burger bun, spread it with wholegrain mustard, and sandwich the garlic-buttered mushroom inside.
Pro Tip – Keep plenty of tissues on hand. It’s gloriously messy and full of flavour!
Cinnamon Pear Tart
Still finding hard pears that refuse to ripen? Don’t wait for them to go soft on the counter. Chop them up, toss them with cinnamon and a sprinkle of cornflour (to catch the juices), pile them into a pastry case, and bake until golden.
The Fridge Clear-Out Stir-Fry & Egg Fried Rice
Sunday fridge clear-outs are easiest with a high-heat stir-fry! Miranda used up sugar snap peas, tenderstem broccoli, peppers, red onions, and mushrooms.
To add some delicious flavour to those veggies, Miranda cooked them with ginger, garlic, and chillies pulled straight from her freezer stash, then tossed with soy sauce, honey, and chilli sauce.
To use up an abundance of eggs from her Patron Box, she whipped up a classic egg fried rice to serve alongside.
The moral of the story – keep your freezer stocked with past rescues as they make future meals a breeze!
Are you a sustainable food hero too?
We love seeing the ingenious ways our community uses their Food Works finds. Whether it’s a family-favourite recipe or a clever rescue hack, why not share your creations with us?
Your tips could be the inspiration someone else needs to try something new!
Send your ideas and photos to sarah@thefoodworks.org
