
“Stem-to-root” cooking
Many parts of vegetables that Americans typically throw out can be used to make creative and delicious meals. Here are some recipes and tips.Broccoli and cauliflower stalks
- Broccoli Stem and Red Pepper Slaw
- Pan-Fried Broccoli Stems
- Simple Broccoli Stem & Brown Rice Stir Fry
- A general guide to cooking with broccoli stalks
- Shred stems of cauliflower, broccoli and mushrooms to use in soups, as the base for veggie burgers, sautéed to make soup stock, or mashed into appetizers.
Apple skins
Carrot tops
Citrus peels
- Dry them in the oven at 200 degrees for future use in stews and sauces.
Last-minute saves
Don’t trash food that’s past its prime without trying these recipes first:
- Brown and/or mushy bananas
- Stale grains
- More fruit fixes
- Freeze fruit that's starting to ripen for a delicious, cool treat. (If you haven't tried frozen watermelon, you're missing out on a low-cal, low-cost, low-carbon treat!)
- Smoothies
- Fruit Pies
Be Creative
- Leftovers getting old? Try combining them with fresher ingredients to modify them into new meals.
- Have a few friends over for a potluck to share recipes and get creative with cooking unfamiliar vegetables from a CSA or farmers’ market.
- Get in the weekly habit of doing “kitchen-cupboard” recipes before shopping. Look around your kitchen at the food you already have and create recipes from that before buying fresh groceries.