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Georgina, Kitchn’s influencer and talent manager, is the latest staffer to share her Perfect Week with us, a diary of everything she ate last week including a carefully curated selection of groceries delivered right to her home from Imperfect Foods. Georgina is a pescatarian and she takes sustainability in the kitchen seriously. In her own words, “To me, sustainability means finding a way to meet my household’s everyday needs without compromising the ability of future generations to meet their needs.”
Georgina’s conscious approach to cooking and eating is pretty admirable and shows that just a few simple habits in the kitchen can help us all live more sustainably. Besides recycling religiously, Georgina and her husband compost all their food waste, avoid any single-use products, and grow their own herbs and vegetables. So how do they make it all work? Let’s take a look!
Monday mornings are always busy, so I’m happy to have an easy breakfast of Imperfect Foods granola with some oat milk and a side of fruit (sliced kiwi and cubed mango sprinkled with chili pepper flakes — try it!). I compost the outer skins of the fruit so there’s no further waste. Pro tip: If you don’t have your own composting system at home, or the nearest drop-off location isn’t nearby, you can always store food scraps in the fridge for up to a week or freeze them for even longer and drop them off when it’s convenient!
I make avocado toast with gluten-free bread, sesame oil, togarashi (a spicy Japanese seasoning blend that’s delicious on everything), black pepper, a little salt, and chili pepper flakes. For a midday pick-me-up, I snack on some Imperfect Dates to accompany my green tea. For dinner, I marinate the tilapia from this week’s order with lemon zest (I use this instead of the juice in order to avoid curing), a little olive oil, and garlic — all topped with fresh herbs once cooked. I then use the reserved lemon juice to create a homemade dressing for the side salad I made to go with my fish dish.
Today I’m making a Moroccan tofu dish using both the dates and turmeric from Imperfect Foods that turns out to be quite delicious and delightfully meat-free. It’s great paired with blackened carrots on the side and I saved all the carrot scraps in a reusable bag in the freezer to make broth later in the week! All the other food waste gets composted, and I saved leftovers from the meal for tomorrow’s lunch!
I’m in a sweet-meets-savory kind of mood, so I made a delicious honey ginger shrimp dish with charred broccoli, dressing the broccoli with fresh lemon juice and nutritional yeast. Nutritional yeast is vegan-friendly, but even non-vegans should keep some on hand for dishes like this. It adds a level of umami flavor and is rich in B-vitamins and amino acids, making it a complete protein.
Today I’m roasting fennel to add to the carrot scraps I saved, some onions, garlic, and parsnips — all from my Imperfect Foods order — to make a flavorful vegetable broth with lots of peppercorns. This is great to freeze in ice cube trays and pop them out as needed for all kinds of recipes. I also made baked apple chips for a snack — sprinkled with cinnamon and drizzled with vegan Greek yogurt. They’re unbeatable.
Note: Georgina’s food diary has been edited for brevity and clarity.