Use The Leaves
The leafy green stems of beets or radishes make a tasty side dish when sautéed with garlic and olive oil. Try blending carrot greens with olive oil, Parmesan cheese, and a squeeze of lemon for a tasty pesto.
Slice The Stems
Broccoli stalks are the perfect size for spiralizing and make a crunchy addition to salads.
Zest The Rind
Citrus peels are packed with sweetness. Their flavorful zest will elevate any marinade, vinaigrette, or dessert.
And, of course, you can make homemade vegetable stock.
“Work With What You Got!”
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