Nothing is quite as satisfying as heading home from the farmers' market with a huge bag chock-full of vegetables. But most of us end up tossing a large amount of the actual produce, in the form of rejected leafy green tops or woody stalks. Avoid wasting these abundant (and delicious) parts by putting them to good use in salads, sauces, and more.
Tender green carrot tops are used in
Cilantro is a vibrant herb. Even
People usually only eat broccoli stalks when they accidentally buy the frozen bag of "chopped broccoli" instead of the more commonly appreciated "florets." But this
Don't just stick with fennel's bulb, but branch out by trying this
While celery stalks are a common recipe ingredient, the leaves are usually tossed to the side. Let the tender tops shine by blending them into a bright green pesto for
With a slightly bitter taste, not dissimilar to collards, beet greens are a fantastic addition to this
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