A Black Diamond Recipe for Reducing Wasted Food

Some people seize the day by navigating black diamond ski slopes. Larchmont resident Beth Radow’s black diamond challenge involves food shopping the day-old produce shelf for bargains she can transform into a festive feast.

In January, Beth purchased three one-pound boxes of typically pricey brown tomatoes for a total of $3.00. This bargain inspired her to experiment with recipes she might not otherwise try. For a pittance, she could save food from going to waste, tap into her culinary curiosity, and have fun in the process. She turned to Chef José André’s recipe for tomato tartare (from Vegetables Unleashed) which uses only the tomato flesh mixed with a sprinkle of salt and sugar baked in a slow oven (perfect on toast or as a topping). Committed to using the whole tomato, she pulled out a book on sauces to prepare a robust reduction consisting of tomatoes skins, seeds and juice mixed with garlic, lemon juice, and leaves from celery, parsley and cilantro. After a whirl through the food processor, she mixed a couple of tablespoons into a homemade broth, added cooked rice and ended up with a delicious filling soup.

The savings on bargain food hunting, such as with these tomatoes, makes it possible for Beth to donate more frequently to feed food insecure neighbors. This round, she made a donation to Feeding Westchester and No Kid Hungry. Call it her black diamond recipe for food success!