Thanksgiving is just around the corner, a time when most of us deliberately make more food than it is humanly possible to eat. The potential for food waste is great, and defending against this risk should be a top priority -- right up there with not overcooking the turkey. That’s why ReGrained’s here with some quick tips for a waste-free feast (save us a seat?):
"Think of it as a Japanese-influenced version of Italian cacio e pepe, in which the usual butter, grated Parmesan and pasta cooking water is supplemented with either white or red miso to create a creamy, buttery sauce that hugs each noodle. Instead of cracked pepper, it gets finished with furikake or toasted nori."
According to Chef Viola, the way Semolina Artisanal Pasta turnedour tasty flour into strozzapreti "creates a pasta with nutty personality, decisive flavor and firm bite." and is her new favorite!
Chef Leah Ferrazzani, the owner of Semolina Artisanal Pasta created this rich and earthy and a gooey-delicious complement to the malty qualities of the ReGrained Strozzapreti.
The new "Upcycled Strozzapreti" is powered by ReGrained and is amazing. The product is delicious, boasts 3x the fiber, and saves more than 1 pound of food per box...equating to 80 gallons of water!
Since Earth Day 2020, ReGrained has upcycled more than 400,000 lbs of food. If you take a look at the water embodied in the supply chain, that's more than 80 million gallons of water!
Puffs add the perfect crunch and added flavor to any dish, and tacos are no exception. Amp up your tacos with some crushed ReGrained puffs to enhance the flavors and textures of the chipotle sauce and lime in this recipe.
We teamed up with Doughp, an edible and bakeable cookie dough brand to introduce Beast Mode Brownie, a brownie cookie dough that's boosted with fiber and protein and made from our upcycled ingredients.