“Stem-to-root” cookingMany 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.
- Dry them in the oven at 200 degrees for future use in stews and sauces.
Don’t trash food that’s past its prime without trying these recipes first:
- Brown and/or mushy bananas
- Stale grains
- More fruit fixes
- 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.