According to a recent article in Financial Post, “Canada wastes 873 pounds of food per person a year, making us one of the biggest wasters on the planet” 😱 That is an insane amount of food that is being wasted! I am proud to say that I have partnered with Loblaw to discuss the Loblaw 2018 Canadian Food Trends. Today we are focusing on the trend of Closing the Food Loop, reducing food waste with accessible and healthy recipes.
This month’s theme is “Leftover’s Revival” – reinvigorating and breathing new life into leftovers by using a few new ingredients. I amped up my leftover lemon-garlic shrimp by adding then to a summery South American- inspired salad.
Check out the recipe below (serves 4; prep time ~10-15 minutes):
Ingredients
30 Shrimp, peeled, deveined, cooked (I used leftover garlic shrimp from the previous night)
1/2 cup or more President’s Choice ‘Memories of Argentina Chimichurri Sauce’
3 zucchini, spiralized (zoodles)
Chopped cabbage
Fresh spinach or other leafy greens
Black garlic infused sriracha mayo
PC Label Lemon EVOO
Fresh lime juice
Fresh cilantro, roughly chopped
2 ripe mangos, cubed
Ground ginger
Sesame seeds
Freshly ground pepper
1. Reheat leftover shrimp in chimichurri sauce, under low heat.
2. Plate spinach, zoodles, chopped cabbage. Drizzle with PC Label Lemon EVOO.
3. Once shrimp are warmed, add to salad. Top with leftover chimichurri sauce from pan, lime juice, and spicy mayo.
4. Place cubed mango on top.
5. Garnish with cilantro, ginger, and sesame seeds.
6. Add freshly ground pepper to taste.
For black garlic infused sriracha mayo:
Ingredients:
1 Tbsp mayonnaise (homemade or store-bought)
1-2 tsp sriracha (can add more for extra spice)
1 clove PC Black Label Garlic, crushed
1 tsp lime juice
Pinch of salt
1. Mix all ingredients until smooth. Flavours become more enhanced if prepared the night before.
Easy, quick, deliciously refreshing 😋
How do you revive your leftovers? Leave a comment below! ⬇ For more tips and recipes check out Loblaws.ca/TasteTheNewNext
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