“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

• Turn apple skins into apple chips.

 

Download this guide.

 

Beet greens

• Sautéed Beet Greens with garlic and olive oil
• Sautéed Tofu with Bitter Greens

Radish tops

• Radish Leaf Pesto
• Rustic Radish Soup
• Roasted Radishes with Radish Greens

Carrot tops

• Carrot Top Pesto
• 8 Unique Ways to Cook with Carrot Tops so You Can Stop Being Wasteful

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
• Banana Bread
• Banana Pancakes
• Banana “Nice-cream”
• Stale grains
• Breakfast Cereal Cookies
• Turn stale bread into croutons for salad.
• 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.