How much of your food scraps could actually be dinner? Quite a lot, if you adopt "root to stem" cooking.
Stems of leafy greens and broccoli can be chopped up and tossed into any dish. Beet tops are one of my favorite leafy greens. Even better, save all of your produce scraps and make a delicious homemade veggie stock.
As this New York Times article points out, the movement to use every part of the veggie is growing. Even higher end restaurants are getting in on the action.
"John Shields, the chef at Town House in Chilhowie, Va, festoons plates with chickweed and makes juice from wild grass. Last summer he harvested a crop of green strawberries, curing them in salt and sugar so he could serve them as dessert with soft drifts of whipped cream, cucumbers and marshmallow."
So go ahead and pickle those watermelon rinds or make a veggie scrap soup; it's the ultimate in healthy and thrifty eating.
- Thrifty Thursday: One Pot Lentil and Summer Veggies
- Thrifty Thursday: Green Bean Casserole Makeover
- Thrifty Thursday: Celebrate Heirloom Tomatoes
- Thrifty Thursday: 4 Fab Lentil Dishes
- Thrifty Thursday: Holiday Salads
- Thrifty Thursday: Decadent Dinner
- Thrifty Thursday: Rockin' Red Cabbage Slaw with Tahini
- Thrifty Thursday: Perfect Pad Thai
- Thrifty Thursday: White Bean Chicken Chili
- Chicken Stock
- Chicken Stock
- Second Cooking Chicken Stock
- Laing/ Ginataang Gabi/ Taro Leaves and Stem With Coconut Milk
- Chinese Vegetarian Stock
- Beef Stock with red wine and porcini mushrooms
- Roasted cherry tomato and spinach tortellini soup
- Smoky roasted tomato and red pepper soup
- Cream of mushroom soup with smoked paprika and brown rice
- Beef & Guinness stew
- Cinnamon Watermelon Rind Pickles