Fri, 12 Apr 2019 11:42:47 -0400

Sustainable Eating

By Nicole Arcilla, Registered Dietitian, Chartwells Higher Ed

If you turn your channel to a news station, read an article online, or even listen in on conversations in the lunch room – you might notice that more and more people are talking about sustainability and have a growing interest in it. For those who are unsure, sustainability is defined differently depending on who you speak with and in what industry – however, the goal is still the same. Sustainability involves initiatives and actions that allow us to have minimal to no impact on our planet’s health, while still finding long lasting solutions that allow us to carry on with our daily lives.

One way we’ve been tackling sustainability in our dining locations, is to practice zero-waste culinary techniques while also focusing on more plant-based recipes and dishes. Next time you and your student get together, consider trying out these recipes that show how to use all parts of a carrot, and can be done with several other produce too:

Honey Glazed Roasted Carrots

Ingredients

2-3 bunches carrots with tops (about 3 pounds of carrots with tops)

2 T olive oil

Honey to taste

Salt and pepper to taste

Parsley to garnish

Preparation

1) Preheat oven to 425oF

2) Rinse and dry all carrots with tops

3) Carefully trip tops and set aside

4) Peel carrots, creating various shapes and length from the peel. Do not discard peels, set aside for later.

5) Slice carrots diagonally in 1-1 ½ in slices.

6) Place carrots on baking sheet and add remaining ingredients. Gently toss, ensuring even coating.

7) Lay carrots in single layer and bake for 20-25 min, until golden brown, turning over halfway through.

Carrot Top Pesto

Ingredients

Carrot top trimmings

1 garlic clove

3 T pine nuts

¼ cup parmesan

½ cup olive oil

Preparation

1) Pulse garlic and nuts in food processor until coarse. Add parmesan and carrot tops. Continue to pulse until a textured puree forms.

2) Add olive and pulse until all ingredients are combined. Pulse until you reach desired consistency.

3) Use the pesto to add to hot cooked pasta, or use as a dressing for other dishes.

Carrot Peel Crunch

Ingredients

Saved carrot peels

1 T olive oil

1/2 tsp smoked paprika

Salt and pepper to taste

Preparation

1) Warm pan over medium-high heat and add oil.

2) Add carrot peels and gently toss with paprika. Add salt and pepper to taste.

3) Cook until peels are lightly crisped.

4) Serve as a garnish on top of a grain bowl for added crunch or eat by itself as savory snack.

Looking for more recipe ideas? Encourage your student to stop by the dining hall on April 14th during brunch for DIY Avocado Toasts, or they can drop by on April 22nd for Vegan Peanut Butter Fudge to learn more about plant-based sweet treats. More upcoming events can be found on our dining website.