Have a Waste Not Dinner at Home

By Amy Reed, general manager and Chris Cox, executive chef, Café Phipps

On Fri., Feb. 28, Phipps hosted a special Waste Not Dinner. Inspired by popular waste-not-style dinner events held in New York and San Francisco — and seen on Food Network — we brought the up-and-coming movement in creative cuisine to Pittsburgh in style with an abundant four-course meal in which each plate takes an ingredient that is often overlooked or discarded and transforms it into an innovative, flavorful dish that will excite your taste buds. Below, we've included the full menu along with recipes for each of the courses for you to try at home. Try out the recipes for yourself and share your results with us! 

Savory Fritatta

Ingredients:

• 12 organic cage free brown eggs
• 1 cup water
• 1/2 cup chopped roasted zucchini
• 1/2 cup chopped roasted squash
• 1/4 cup chopped roasted red onions
• 1/4 cup chopped roasted eggplant
• 1/2 cup shredded cheddar cheese
• 1 tsp. chopped fresh thyme
• 2 tsp. chopped fresh parsley
• 1 tsp. chopped fresh oregano
• 2 tsp. chopped fresh chives
• 1 Tbsp. salt
• 1 tsp. black pepper

Directions:

Wisk the eggs and water together, then pour into an oiled 10” cast iron skillet. Add the chopped roasted vegetables, cheese, herbs and seasonings and stir until very thoroughly mixed. Cover with parchment paper and aluminum foil and bake in a 375 degree oven for approximately 45 minutes to 1 hour. The frittata will be done once it reaches 145 degrees. Once finished, remove from the oven and remove the cover and let it cool at room temperature for 20 minutes. Carefully cut slices out of the cast iron skillet and serve warm or room temperature. You can also re heat the cooled, leftover slices in an oven for 5 minutes before serving.

Serving suggestion: Make a small salad of arugula tossed with lemon juice and olive oil and serve with the frittata.

Chipotle Spiced Yam, Quinoa and Cashew Cake^VG,GF

Ingredients:

• 2 cups of mashed yams (about 2 large yams)
• 1 cup cooked quinoa
• 1/3 cup chopped cashews
• 1 Tbsp. ground chipotle pepper
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 Tbsp. extra-virgin olive oil
• Salt and pepper to taste

Directions:

Roast the yams in a 400 degree oven for 30 minutes or until very soft. Let them cool completely, then carefully cut the yams down the center and scrape out the starch from the skin into a bowl. It should have the consistency of soft mashed potatoes. Add the rest of the ingredients into the bowl, and using your hands or a potato masher, mix thoroughly. Add 1 Tbsp. olive oil to help bind it together. Form the mix into patties. Refrigerate. Once cool, set the patties on an oiled oven pan and bake at 350 degrees for 12 minutes.

Vegan Banana Crème^VG, GF

Ingredients:

• 2 brown bananas
• 4 Tbsp. unsweetened dark cocoa powder
• 1 Tbsp. lemon juice
• 1 tsp. agave syrup

Directions:

Place the bananas in a food processor or blender. Blend until smooth. Add the cocoa powder, lemon juice and agave and blend until incorporated. Refrigerate and serve cold; we served with shortbread and blueberries, but you can serve alone or pair with a treat of your choosing.

Select photos © Mark Dixon