Cut down on both waste and trips to the grocery store by using up your food scraps. A bonus is you may save some money, too!
Yes, of course you can make delicious broth – keep a bag in your frig or freezer (depending on how long it takes you to fill it up) and toss your veggie scraps into it. When the bag is full, make stock! You can even add things like orange peels and of course leftover bones!
Here are some other ideas of what you can do with those leftover scraps!
KALE STEM PESTO
about 1 cup of pesto
Ingredients
1 cup chopped kale stems
1/3 grated parmesan or pecorino cheese (sub nutritional yeast for vegan / dairy free)
3 cloves of garlic
½ cup walnuts or pine nuts
1/4 c fresh parsley
¼ c fresh basil
¼ cup olive oil
juice & zest of 1 lemon
½ tsp salt
Black pepper
¼ tsp red pepper flakes
Instructions
In a food processor, pulse the kale stems. Add Parmesan, garlic, nuts and fresh herbs until finely chopped, drizzling in the olive oil at the end and processing until smooth. Add remaining ingredients and blend.
Toss with cooked pasta or veggies, spread on sandwich or pizza, or stir into soup.
SAVE THOSE SCRAPS! 3/30/2020 0 Comments Cut down on both waste and trips to the grocery store by using up your food scraps. A bonus is you may save some money, too! Yes, of course you can make delicious broth – keep a bag in your frig or freezer (depending on how long it takes you to fill it up) and toss your veggie scraps into it. When the bag is full, make stock! You can even add things like orange peels and of course leftover bones! Here are some other ideas of what you can do with those leftover scraps! KALE STEM PESTO about 1 cup of pesto Ingredients
1 cup chopped kale stems
1/3 grated parmesan or pecorino cheese (sub nutritional yeast for vegan / dairy free)
3 cloves of garlic
½ cup walnuts or pine nuts
1/4 c fresh parsley
¼ c fresh basil
¼ cup olive oil
juice & zest of 1 lemon
½ tsp salt
Black pepper
¼ tsp red pepper flakes
Instructions In a food processor, pulse the kale stems. Add Parmesan, garlic, nuts and fresh herbs until finely chopped, drizzling in the olive oil at the end and processing until smooth. Add remaining ingredients and blend. Toss with cooked pasta or veggies, spread on sandwich or pizza, or stir into soup. BROCCOLI STALK SOUP Serves: 6 Ingredients
2 Tablespoons grass fed butter or olive oil
1 onion, chopped
1 stalk celery, cut into 1/2″ slices
2 garlic cloves, chopped
2 ½ pounds broccoli stalks, ends and any tough woody layers removed
1 large Yukon Gold potato cut into 1-inch pieces
6 cups chicken bone broth or vegetable stock
3 teaspoons sea salt
freshly ground pepper to taste
1/2 cup grass fed cream, or coconut milk
1/4 cup cooked brown rice, optional
Instructions
In a large pot over medium heat, heat butter or oil. Add the onion, celery and garlic and sauté, covered, until tender, about 6 minutes.
Add the broccoli stems, potato, stock and salt and pepper. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
Puree soup with an immersion blender or in batches in a blender.
Stir in cream or coconut milk. Add rice or another grain if desired. If you like, top with crumbled bacon, caramelized shallots, grass fed or nondairy yogurt or sour cream and a squeeze of lemon.
APPLE PEEL TEA
The peels and cores of 5 organic apples
4 cups water
2 1/2 tablespoons local honey
2 whole cloves
1 cinnamon stick
zest from 1/2 lemon (optional)
Place the apple peels and cores, water, and honey in a medium saucepan. Bring to a full boil, then reduce to a simmer and add the cloves, cinnamon stick and lemon zest. Let simmer for one hour.
Pour the tea through a fine strainer and discard the strained apple mush and spices. The liquid can be stored in a container in the fridge and leftovers can be drunk cold, or reheated. Can garnish with a lemon slice.
WATERMELON RIND COLESLAW
Ingredients:
Serves 4
2 cups grated watermelon rind
1 bell pepper, thinly sliced
1 carrot, grated
3 green onions, thinly sliced
1 ½ cup (375 mL) diced fresh pineapple
2 tablespoons chopped cilantro, optional
2 tablespoons apple cider vinegar
1 teaspoon whole grain mustard
1 tablespoon olive oil
½ tsp salt and pepper, to taste
¼ cup (60 mL) grass fed or non dairy yogurt
¼ cup (60 mL) grass fed or non dairy sour cream
4 tsp (20 mL) fresh lemon juice
1 tsp (5 mL) poppy seeds
Cut the green skin off of the watermelon rind. Grate the chunks of white rind on a coarse box grater or food processor with shredding attachment. Place the grated rind in a colander and press gently to drain some of the water.
Combine the grated watermelon rind, bell pepper, carrot, green onions, pineapple and cilantro in a large bowl. Toss to combine.
Beet Green Saute (or use radish greens, turnip greens – any green tops!)
Ingredients
2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
salt to taste
freshly ground black pepper to taste
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper
2 teaspoons tomato paste
Directions
Heat the olive oil in a large skillet over medium heat. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Stir in the tomato paste and red pepper flakes; cook and stir until fragrant, about 1 minute. Season with salt and pepper and lemon zest and juice. Cook just until greens are hot.
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