Ways To Use The Whole Vegetable

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.

Vegetable Stock
And, of course, you can make homemade vegetable stock.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Latest Recipes

Peppermint Marshmallows

Peppermint Marshmallows

Christmas Tree Meringues

Christmas Tree Meringues

Standing Rib Roast With Jus

Standing Rib Roast With Jus

Lighter Pasta Alfredo

Lighter Pasta Alfredo

Sheet Pan Eggnog Pancakes

Sheet Pan Eggnog Pancakes