Becoming a Root to Stem Chef
Following along our Stop Food Waste journey and with our Wellness Wednesday theme of Eat Root to Stem – let’s talk more about how we can become root to stem chefs.
“Root to Stem” cooking is an amazing way to reduce waste, but also promote creativity and innovation in the kitchen. At its core, the Root to Stem philosophy is about reducing the amount of waste in our kitchens in general. Root to Stem cooking techniques allow you to increase the usable portion of produce, which enhances the nutrient content, boosts flavor, and lowers food costs. No part of the fruit or vegetable goes to waste!
This month, our root to stem recipes include items like:
- Spinach leaf pesto
- Garlic toasted sweet potato skins
- Broccoli stem slaw
- Roasted skin-on carrot fries
- Tomato top puree
Some other ways to embrace your inner root to stem chef are:
- Cook broccoli and cauliflower leaves like kale chips
- Roast pumpkin or squash seeds with your favorite seasonings
- Pickle watermelon rinds
- Candy citrus peels
- Use asparagus stems in soup
- Sautee beet greens or grind them into pesto
- Bake stale bread into bread pudding
- Combine left over veggies and herbs into a frittata or omelet
These are just a few ideas of how you can get creative with your food while becoming a root to stem chef.
Check back on the blog next week for the ultimate root to stem recipe!