FOR THOSE OF US looking to stretch ingredients as far as they can go, Chris Weber has some tips. As chef at the Herbfarm, outside Seattle, he’s put kitchen odds and ends to creative use for years. Take the vinaigrette on this salad, Mr. Weber’s third Slow Food Fast recipe. “We’d gotten tuna in for a tataki dish and had a lot of trim we didn’t want to throw away,” he said. “So we preserved it in oil and found ways to use it.” Here he blends oil-packed tuna with more olive oil to form...

Source: Wall Street Journal June 11, 2020 14:26 UTC