The United States is the global leader in food waste. 40% of all food in this country is wasted — 80 billion pounds a year. Most ends up in landfills, where it produces methane, a harmful greenhouse gas 28 to 36 times as potent as carbon dioxide.
At Mississippi Market, sustainability is a driving value. We strive to empower our community to make choices that help sustain our planet and aim to be a source of local, sustainable products and education about food-related issues. Join us in participating in a month of food waste awareness whether you join us as we compete in Ramsey County’s Stop Food Waste Challenge team or simply try out a few new ways to prevent food waste in your home kitchen, we invite you to raise awareness in your own household and beyond.
Courtesy of East Side Table, here’s a week’s worth of delicious, low-waste, budget-friendly meals you can make for your family, complete with a shopping list, prep steps, and four easy recipes!
Shopping List
Bulk
- 2 cups dry brown rice
- 1 cup dry black beans
- ¼ cup taco seasoning
- 6 bay leaves
- Granulated garlic
Produce
- 3 large sweet potatoes
- ½ head of cabbage
- 2 large onions
- 1 bunch cilantro
- 2 limes
- 1 small knob ginger
Frozen
- 1 bag mixed vegetables
Proteins
- 2 packs chicken thighs
- 4 eggs
Pantry
- 2 (28 oz.) cans tomatoes
- 1 can of chipotles in adobo sauce
- Soy sauce
- 1 can pumpkin puree
- 1 can coconut milk
- 1 box cornbread mix
Prep
Planning a flow of meals for the week is a great way to save time and money while still cooking delicious food. Do these prep steps ahead of time on a Sunday evening!
Simple Black Beans
Rinse beans. Cover with boiling water in a glass bowl and allow to soak for 30-60 minutes. Drain and add to a large pot with enough fresh water to cover by 2 inches. Bring to a boil, reduce heat to low, and simmer for 1-2 hours until beans are tender. Season with salt and pepper. Use in Day 1 and Day 3 recipes.
Fluffy Brown Rice
Rinse 2 cups brown rice. Add rice and 4 cups water to a pot with a tight-fitting lid. Season with salt and pepper. Bring to a boil and reduce heat to low. Simmer for 25-30 minutes or until water is absorbed and rice is soft. Use in Day 1 and Day 2 recipes.
Roasted Sweet Potatoes
Heat oven to 400°F. Peel 3 sweet potatoes and dice into 1/2″ cubes. Toss sweet potatoes with 1 Tbsp. oil and seasonings of your choice (salt and pepper, garlic, paprika, etc.). Place directly on a baking sheet and roast 20 minutes, or until caramelized and fork-tender. Use in Day 1 and Day 3 recipes.
Crispy Chicken Thighs
Heat oven to 400°F. In a small bowl, make a seasoning paste by whisking together 3 Tbsp. oil, 4 tsp. garlic powder, and salt and pepper. Place 8 chicken thighs in mixture and coat each thigh with the seasoning paste. Bake until internal temperature reaches 165°F, about 35-40 minutes. Use in Day 2 and Day 3 recipes.
Zero-Waste Chicken Stock
With a fork, remove meat from 4 chicken thighs and shred. Place bones and skin in a large pot, along with bay leaves and veggie scraps from Days 1 and 2. Add water until just barely covered. Bring stock to a simmer and skim any fat from the top. Simmer for 45 minutes or more. Use in Day 3 recipe.
