Day-old bread, leftover rice and fresh produce scraps are just some of the ingredients that can be repurposed as delicious and sustainable menu items. Try these recipes featuring Custom Culinary® branded products as inspiration!
Enhance your menu and minimize waste with ready-to-use sauces from Custom Culinary
. These versatile products can be used across dayparts.
VERY BERRY STUFFED WAFFLE
Gently mix leftover mixed berries into a silky waffle batter, cook to golden-brown perfection then fold in half and stuff with a large scoop of whipped vanilla custard filling made with Custom Culinary® Gold Label Crème Anglaise Sauce.
BANANA BREAD PUDDING
Day-old bread, overripe brown bananas and leftover mixed nuts are folded into a creamy vanilla custard made with egg yolks and Custom Culinary® Gold Label Crème Anglaise Sauce, then baked into a gooey, rich bread pudding. Finish with a drizzle of bourbon-infused Crème Anglaise Sauce.
PANTRY ROMESCO SPREAD
A blend of mixed vegetable trimmings, day-old bread and nuts with garlic, smoked paprika and spicy Custom Culinary® Gold Label Harissa create a bold romesco spread. Serve with extra virgin olive oil, crispy chickpeas and a side of grilled bread.
HOMESTYLE BENEDICT HASH
Potatoes, leftover vegetables and bacon serve as a delicious savory breakfast hash, topped with runny poached eggs, a drizzle of Custom Culinary® Gold Label Hollandaise Sauce and a sprinkle of fresh herbs.
KITCHEN SINK STIR FRY
Day-old rice is sautéed with leftover mixed vegetables, garlic, soy sauce and Custom Culinary® Bibimbap Sauce, garnished with sliced green onions and sesame seeds before serving.
POUTINE POTATO SKINS
Hollow out leftover baked potatoes and stuff with tender braised beef short ribs, melty cheese curds, fresh parsley and a drizzle of savory beef gravy made with Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate.
Adi Menayang, “From ingredients out of by-products to Ecopouches, Scelta Mushrooms develops products out of waste-reduction efforts,” Food Navigator, July 4, 2017.
Erin McPherson, “Ingredients That Reduce Food Waste Have Never Been More Important,” FSR Magazine, April 15, 2020.
Elizabeth Crawford, “Investing in the Future of Food: ReGrained offers advice to find partners that magnify impact,” Food Navigator, August 28, 2019.
“Hero Dish, Zero Waste,” Flavor & The Menu, December 2019.
Hiba Amin, “New Study Finds Restaurant Food Waste Amounts to $2 Billion in Lost Profits,” Toast, December 12, 2018.
Mary Ellen Shoup, “Soymilk and tofu pulp byproduct could be the next ‘it’ ingredient, says Renewal Mill,” Food Navigator, August 2, 2018.
Stephen Daniells, “Upcycling: ‘We believe there is a second life for everything’, says Rise CEO,” Food Navigator, August 16, 2018.