This nutritious and delicious salad recipe cuts down on food waste

Can you guess the secret ingredient?

Nearly 62 percent* of food produced in Canada is tossed every year. If that statistic is as shocking to you as it was to us, you’ve likely immediately started thinking about what you can do to reduce the amount of food waste you create in your own kitchen.

Two Good by Danone wants to help. Just launched this fall, Two Good is a new range of delicious, healthy-for-you Greek yogurt, that’s made using a special slow-straining process and simple ingredients. The yogurt contains only two grams of sugar (much lower than traditional Greek yogurts) and eight grams of protein per 95 gram serving, while still having that same rich taste and ultra-creamy texture that people love about Greek yogurt. You can also find it in an array of delicious flavours including Strawberry, Raspberry, Vanilla, and, of course, a classic, recipe-friendly or good-on-its-own Plain variety.

But what does all of this actually have to do with food waste? Well, Two Good is committed to not only helping Canadians to make healthier choices but having a positive impact as well. That’s why the brand is proudly supporting community organizations that combat both food waste and food insecurity like Second Harvest, the largest food rescue organization in Canada. Through Two Good’s investments towards Second Harvest, it’s able to provide 83,000 rescued meals to Canadians coast-to-coast.

To celebrate its launch, Two Good has teamed up with renowned local chef and TV personality Devan Rajkumar (a.k.a. Chef Dev) to create recipes—like this Tandoori Chicken or Eggplant Salad using typically discarded stems and leaves—that both highlight Two Good yogurt and offer tips for reducing food waste. Read on to learn how to make it yourself.

To learn more about Two Good, visit DanoneYogurt.ca

Chef Dev’s Tandoori Chicken or Eggplant Salad

Ingredients

4 chicken thighs, boneless/skinless or 1 large eggplant
1 tbsp tandoori masala
1 tsp garlic puree
1 tsp ginger puree
3 heads romaine lettuce, roughly chopped
1 mango, julienned
1 red pepper, de-seeded and julienned
1 cup purple cabbage, thinly sliced
½ cup herb stems, roughly chopped
1 tsp kosher salt
½ tsp fresh cracked pepper
3 scallion, thinly sliced
3 tsp grapeseed oil
1 tbsp honey
1 garlic clove, smashed
1 tsp kosher salt

Creamy Cumin Yogurt Dressing

1 cup Two Good Greek Yogurt (in the plain variety)
1 tsp cumin seeds, toasted and ground
1 tbsp lemon juice
1 tsp lemon zest
2 tsp extra-virgin olive oil
½ tsp honey
¾ tsp kosher salt

Pickled Broccoli Stems and Celery Leaves

½ cup broccoli stems, julienned
1 cup celery leaves
1 cup apple cider vinegar
1 cup water

Directions for chicken

1. Slice chicken thighs into strips and add to a mixing bowl.
2. To mixing bowl, add 1 tsp grapeseed oil, tandoori masala, garlic puree, ginger puree, salt, pepper and combine well with chicken.
3. In a large skillet on medium heat, add 2 tsp grapeseed oil.
4. Add chicken and cook until golden brown on both sides, reduce heat to a simmer and allow chicken to fully cook through to an internal temperature of 165F.
5. Meanwhile, in another mixing bowl, add 1 cup Two Good Greek Yogurt, then add ground cumin seed, lemon juice, lemon zest, extra-virgin olive oil, honey, salt, mix well and set aside.
6. In a small pot on medium heat, add apple cider vinegar, water, honey, smashed garlic clove and salt. Once liquid comes to a simmer, stir and remove from the heat. Allow liquid to cool down slightly before adding broccoli stems and celery leaves. Pickle vegetables for 30 minutes to one hour, then remove from liquid. Reserve liquid for future pickling.
7. In a large bowl, add romaine, mango, red pepper, cabbage, herb stems, pickled broccoli, pickled celery leaves and chicken slices. Add 1 tbsp yogurt dressing and toss.
8. Plate in a desired bowl and top with more dressing and scallions.

Directions for eggplant

1. Trim the stem of the eggplant and dice into 1.5’’ cubes. Add to a mixing bowl.
2. To mixing bowl, add 1 tsp grapeseed oil, tandoori masala, garlic puree, ginger puree, salt, pepper and mix well.
3. In a large skillet on medium-high heat, add 2 tsp grapeseed oil.
4. Add eggplant and cook until golden brown all around, about 5 minutes. Remove from heat and set aside.
5. Meanwhile, in another mixing bowl, add 1 cup Two Good Yogurt, then add ground cumin seed, lemon juice, lemon zest, extra-virgin olive oil, honey, salt, mix well and set aside.
6. In a small pot on medium heat, add apple cider vinegar, water, honey, smashed garlic clove and salt. Once liquid comes to a simmer, stir and remove from the heat. Allow liquid to cool down slightly before adding broccoli stems and celery leaves. Pickle vegetables for 30 minutes to one hour, then remove from liquid. Reserve liquid for future pickling.
7. In a large bowl, add romaine, mango, red pepper, cabbage, herb stems, pickled broccoli stems, pickled celery leaves and eggplant. Add 1 tbsp yogurt dressing and toss.
8. Plate salad in desired bowl and top with more dressing and scallions.

*https://blog.secondharvest.ca/2021/12/01/food-waste-facts-every-canadian-shouldknow/#:~:text=%2449.46%20billion%20is%20the%20annual,a%20staggering%20%2449.46%20billion%20annually.

The Kit created this content; Danone Canada funded and approved it.

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