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Wasted Food: Bean Salad

Today Chef Stephanie and Shana are heading to Capitol Hill to provide lunch for a Congressional Briefing being held by Food Policy Action (FPA) in support of food waste reduction policies. FPA was established through a collaboration of national food policy leaders in order to hold legislators accountable on votes that have an effect on food and farming.

We invited our friends from MISFIT Juicery to join us because their juices are made entirely from wasted food, or “misfit” produce. Since they got their start in retail on our shelves, the MISFITS have taken their mission and delicious juices to a national platform. Check out their spot on Good Morning America!

Given our zero-waste mandate, in which we strive for 100% use of all food either through reassignment from our produce department to prepared foods, or through our commercial and community compost programs, it only made sense that we rose to the occasion in creating a “Wasted Food” Bento Box for the event! The meal includes a Grilled Squash and Zucchini Salad, Chili Garlic Broccoli, Quinoa Salad, and a Culled Black Bean Salad.

“Wasted Food” Bento Boxes


Turning wasted food into a delicious meal is something you can do at home and with ease. There is not right or wrong, nor one true way to create a wasted dish, so here’s a little choose-your-own-adventure style recipe to recreate our Culled Black Bean Salad.

 

CULLED BLACK BEAN SALAD

 Use equal parts of the following ingredients:

  • Any type of bean you have on hand (if you are using raw beans, be sure to follow the cooking instructions)
  • Cauliflower or Broccoli (don’t waste the stems!)
  • Squash or Zucchini (the tops are edible, they just take a little longer to cook!)
  • Peppers
  • Tomatoes
  • That last bit of jarred salsa or lemon/lime juice
  1. Preheat oven to 475 degrees
  2. Toss the chopped vegetables in a little bit of oil and season with salt and pepper. Spread out in an even layer on a baking sheet and roast for 30-40 minutes.
  3. In bowl, mix the beans, roasted veggies, and salsa (or if you’d like to keep it simple, just squeeze fresh lemon or lime juice over top)
  4. Season with salt and pepper to taste and enjoy!

glens

5 Nov

Mea Culpa

By glens | In Danielle's Mission Check

A note about Glen’s Dupont – Being a small business owner requires an abundance of two things: resilience and humility. Grit and stamina are important too, but staying nimble is paramount. Over the last two years, Glen’s doubled in size, growing from one location to two, and that came with all the inevitable ensuing challenges.

2 Oct

Fall Menu: Progress One Bite at a Time

By glens | In Danielle's Mission Check

This weekend, we made some major changes to our menu. We did it for three reasons: to introduce more delicious options, to drive down prices, and to more closely align our menu with our Mission. On the first point – we have developed several new, tasty sandwiches including the Just Beet It ($9.99), a dynamite pickled beet, chevre,


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Glen’s Dupont

2001 S Street NW,
Washington, DC 20009
(202) 588 5698

Weekdays 8AM to 10PM | Deli opens at 11AM
Weekends 9AM to 9PM

Glen’s Shaw

1924 8th Street NW,
Washington, DC 20001
(202) 939 2839

Weekdays 10AM to 10PM
Weekends 9AM to 9PM

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