Talk of the Town: Table Scraps to Tapas - The Bend Magazine

Talk of the Town: Table Scraps to Tapas

Don't brush those extra ingredients off the cutting board, get creative!

Words and Photos by: Jarred Schuetze

It’s no shock even the most conscious of chefs wind up with extra ingredients crowding up their cutting board. With no excuse for wasting food, it’s time to turn on your creative side. You’d be amazed to know the tasty crudités you can make by using small portions of side-set produce and leftover garnishes. What ingenious combinations can you serve up at your next dinner party?

Ingredients We Re-purposed

GM Baking
Corpus Christi, TX
Vegan Honey Wheat Bread

SD Ranch
San Diego, TX

Thompson Farms
Bayview, TX
Goat Cheese

Borntrager Combination Shop
Beeville, TX
Pure Texas Honey

Fairie Baker
Corpus Christi, TX
Mixed Grain Granola

Sherry’s Goodies
Corpus Christi, TX
Strawberry Jalapeño Jam

Engel Farms
Fredericksburg, TX
Peaches & Green Tomatoes

 Our Creations

Top – Toasted honey whole wheat bread with goat cheese topped with balsamic grilled peaches 

Bottom – Cucumber topped with honey cream cheese and granola 

Left – Fried green tomato with goat cheese topped with strawberry jalapeño jam and crushed red pepper flakes