The Foodist: Mezzacello Sausage and CheeseTortellini Soup
On cold windy winter nights we love to experiment with old standards in new ways. Rick merged the sausage balls from his version of wedding soup with a version of cheese tortellini soup. What’s more is that this recipe is comprised of 70% leftover veggies from other meals and sealed vegetables harvested last summer. Leftovers after this go to the rabbits.
The Foodist: Sustainable Spare Fruits and Veggies Smoothy
This is a secondary recipe from Rick’s Sausage and Cheese Tortellini Soup. The beauty of this is that it uses just five ingredients, a strainer, a blender, some epsom salt, drywall dust, and niacin tablets and Voila! Freeze the leftover ground tailings mix in the salt, gypsum, and niacin and freeze them into cubes. Then you have rabbit treats for the Rabbits. ZERO Waste and a very healthy drink.