We hope you enjoy your jar of delicious Wasted breadcrumbs! If you're not sure how to best use them, here are some ideas you might like.

ROASTED SPRING ONIONS
Serves 4

Ingredients

  • 4 bunches spring onions, trimmed, halved lengthwise
  • 6 sprigs fresh thyme
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • ½ cup low-sodium chicken (or vegetable) broth
  • 1 cup fresh breadcrumbs
  • 1 teaspoon finely grated lemon zest

Preparation

1. Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with salt and pepper. Add stock and roast until tender, 30–35 minutes.

2. When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.

3. Serve onions topped with breadcrumbs.


CREAMY SWISS CHARD WITH LEMONY BREADCRUMBS
Serves 4

Ingredients

  • ½ cup fresh breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
  • 2 tablespoons unsalted butter
  • 2 medium shallots, sliced
  • Freshly ground black pepper
  • ¾ cup heavy cream

Preparation

1. Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.

2. Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.

3. Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.

4. Top Swiss chard with breadcrumbs just before serving.


MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS
Serves 6

Ingredients

  • 2 tablespoons Sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 cup grapeseed or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarse fresh breadcrumbs
  • 2 tablespoons olive oil
  • 1 pound king trumpet or crimini (baby bella) mushrooms, very thinly sliced on a mandolin(if possible!  or just slice very thin with a sharp knife)
  • 1/2 small red onion, very thinly sliced into rings on a mandolin (if possible!  or just slice very thin with a sharp knife)
  • 1 cup watercress, leaves with tender stems

Preparation

1. Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.

2. Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

3. Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.