Ep 3. The Leftovers

Baked in Vermont season 2 episode 3, titled "The Leftovers," follows the show's host, Gesine Prado, as she creates delicious treats from leftover ingredients. She starts the episode by showing viewers how to make a savory cranberry relish using leftover cranberry sauce from Thanksgiving and adds it to a grilled cheese sandwich. Gesine then moves on to create a warm and comforting bowl of chowder using leftover corn on the cob, potatoes, and chicken.

Next, Gesine takes on the challenge of using leftover bread to make a dessert. She creates a bread pudding with a twist, incorporating leftover chocolate candy bars and marshmallows from Halloween. Throughout the episode, Gesine emphasizes the importance of reducing food waste and shares tips on how to repurpose and reuse leftovers, including freezing excess ingredients for later use.

As Gesine bakes up a storm, she also takes the time to visit local Vermont farmers to learn more about how they prevent food waste on their farms. She talks with a farmer who uses leftover whey from cheese production to feed their pigs and another who makes use of excess cider apples by fermenting them into vinegar. Gesine's visits show how repurposing food waste can not only benefit the environment but also create delicious and unique products.

The episode concludes with Gesine sharing her final creation: a leftover apple pie, made using apples that were not perfect enough to sell at the market, but still tasted delicious. She hopes the episode inspires viewers to get creative with their own leftovers and to think outside the box when it comes to reducing food waste.

Baked in Vermont season 2 episode 3, "The Leftovers," is a heartwarming and educational episode that emphasizes the importance of reducing food waste while still enjoying delicious meals and treats. Gesine's innovative and tasty recipes using leftovers are sure to inspire viewers to rethink their own approach to food waste and get creative in the kitchen.