In Springfield, food waste is the second largest component of our collective waste stream, accounting for over 12% of the waste that makes it to the landfill every day. That’s over 31,000 tons of food every year. A small way to help combat that waste stream is by using ingredients when they are on the brink, but still edible and good for cooking and baking.
Place six slices of bread in a greased 9”x13” baking dish.
Scoop half of the contents of the can of apple pie filling on top of the layer of bread, spreading as evenly as possible across the pieces. Add another layer of bread to the dish, and then spread the rest of the apple pie filling on that layer. Cover with a final layer of bread.
In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg. Pour evenly onto the bread, then cover your dish with plastic wrap or tin foil and refrigerate overnight.
The next morning, remove the dish from the refrigerator and uncover at least half an hour before baking. Preheat your oven to 350 degrees. In a small bowl, combine the brown sugar and cubed butter by cutting together with a pastry cutter. You want the texture to resemble coarse crumbs.
Stir in the chopped pecans and the corn syrup. Sprinkle the mixture on top of the bread, and bake uncovered for 40-45 minutes.
You’ll know it’s done when a knife inserted in the center of the dish comes out clean.
BROCCOLI sTEM SLAW FORGET THE FLORETS!
· 1 cup peeled and julienned broccoli stem (about 1 medium broccoli stem) · 1 cup julienned carrots · 1 cup julienned green apples · 1 cup julienned red peppers · 2 cloves garlic, minced · 2 tablespoons olive oil · 2 tablespoons soy sauce or tamari · 1 tablespoon rice vinegar · ½ teaspoon sesame oil · Juice of ½ lime
Toss all of the ingredients in a mixing bowl, refrigerate, serve, eat!