In a change of pace from a very involved preparation and a very sophisticated meal, in this post I’m going to show you how I cut bell peppers quickly and with zero waste. A lot of food is wasted. The statistics are staggering. One of the ways in which food is wasted is by wasteful ways of cleaning and cutting. For example, the way in which many chefs are taught to mince an onion, about a quarter of the onion is not used (but can of course be reserved to use to make a stock). I’ve also noticed people cleaning a bell pepper by cutting off the top part, thus wasting quite a bit. Here’s how it can be done differently.
On the outside of the bell pepper you can see where the membranes are inside by the indentations. Starting from the bottom of the bell pepper, cut along those indentations with a small sharp knife.
Our favorite vegetable to prepare on the grill is the green asparagus. It is quick, easy, and very tasty. Just break off the woody end (which if you do it carefully is not wasteful) and toss them with olive oil, salt, and freshly ground black pepper. A rack is a great tool to prepare grilled asparagus, as turning them one by one would be quite a chore. We like them best when they have been roasted on a slow fire such that they are nicely browned (not blackened) and tender. This really enhances their flavor. Even people who generally don’t enjoy vegetables, love these.