Overripe Food Recipes 

 Overripe Food Recipes 

Cut waste and max out grocery spending by using overripe odds and ends. And turn the food that you are about to throw out into some very exotic canapés and appetiser. 

 

Overripe Citrus Vinaigrette

Serves 12

Ingredient And Method

 

  1. Remove ¼ tsp. zest each from an overripe orange and an overripe lime.
  2. In a blender combine ¼ cup juice each from the orange and 2 limes, 2 tbsp. Dijon-style mustard, 4 cloves garlic, and ¼ tsp. salt.
  3. Cover and blend. With blender running, gradually add ¼ cup extra virgin olive oil to the mixture. Stir in zest. Serve over greens.

 

Per Serving: Cal 45, Fat 5 g , Chol 0 mg, Sodium 106 mg, Carb 1 g, Pro 0 g

 

Herb Stems and Celery Leaf Pesto

Serves 10

Ingredient And Method

 

  1. Heat a skillet over medium. Add ¼ cup pine nuts to dry skillet; cook, stirring constantly, 2 minutes or until golden.
  2. Remove from skillet; cool.
  3. In a food processor combine the nuts, 1½ cups chopped basil stems and leaves, ½ cup chopped celery leaves, ¼ cup chopped parsley stems and leaves, ¼ cup grated Parmesan cheese, ¼ cup plain fat-free Greek yoghurt, 1 tbsp. white balsamic vinegar, 2 cloves garlic, and ¼ tsp. each salt and black pepper.
  4. Cover and process until finely chopped. Add 3 tbsp. olive oil; cover and process until smooth. Serve with vegetables.

 

Per Serving: Cal 78, Fat 7 g, Chol 2 mg, Sodium 102 mg, Carb 2 g, Pro 2 g

 

Spicy Overripe Roasted Salsa

Serves 12

Ingredient And Method

 

  1. Preheat broiler. Line a 15×10-inch baking pan with foil. Arrange 5 overripe Roma tomatoes, ½ of a large white onion, 2 overripe jalapeños, and 2 cloves garlic (skins left on) in a single layer in the pan. Lightly coat vegetables with nonstick cooking spray. Broil 4 to 5 inches from heat 
  2. 12 to 15 minutes until charred, turning once halfway through broiling. Remove from oven.
  3. When cool enough to handle, remove skins from garlic cloves and stems from jalapeños (seed if desired). Using a slotted spoon, transfer tomatoes, onion, jalapeños, and garlic to a food processor.
  4. Cover and process 15 seconds. Add ½ cup fresh cilantro, 2 Tbsp. red wine vinegar, 1 tsp. mustard seeds, ¾ tsp. salt, and 1/8 tsp. black pepper. Cover and process 15 seconds more or until salsa reach desired consistency. Serve immediately or cover and chill up to 3 days.

 

Per Serving: Cal 20, Fat 0 g, Chol 0 mg, Sodium 149 mg, Carb 4 g, Pro 1 g  

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