#using vegetable scraps

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Basic Vegetable Stock Recipe

A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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Watermelon Rind Pickles Recipe - Genius Kitchen

Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they dont last long. They are such an unusual food that they make for quite the conversation.

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Candied Pumpkin Seeds

- ground cinnamon

- teaspoon salt

- ground cumin

- unsalted butter

- shelled raw pumpkin seeds

- combine the cinnamon, salt, and cumin in a small bowl and set aside. in a medium-size skillet, melt the butter over medium heat. add the sugar and stir to combine. lower the heat to medium-low and continue to cook, stirring constantly until the sugar melts and caramelizes, about 5 minutes. remove from heat, add spice mixture and stir to combine, moving quickly to avoid burning spics. add the pumpkin seeds and stir to coat. transfer to parchment-lined cookie sheet and use a spatula to spread the mixture into a thin, even layer. allow to cool completely. crumble mix into bite-size pieces.

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Broccoli Slaw

2 tablespoons soy sauce

1 tablespoon rice vinegar or white wine vinegar

pinch of sugar

1 tbsp sesame oil

2 tablespoons neutral oil

red pepper flakes

broccoli stalks from 1 bunch of broccoli, peeled, trimmed (bottoms off) and shredded or cut into matchsticks

2 carrots, shredded or cut into matchsticks 

2 minced fresh cilantro

2 table spoons sesame seeds

- in a large bowl, whisk the soy sauce, vinegar and sugar until the sugar is dissolved. whisk in the oils and red pepper flakes.

- add the broccoli and carrots and toss to combine. garnish with cilantro, and sesame seeds. can be made up to two hours ahead. 

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Asparagus Butter

from Eat it Up!

good with pasta dishes, broiled fish, white rice

- 1/4 cup olive oil

- 1 cup asparagus trimmings

- 1 garlic clove, sliced

- lemon zest

- 2 sticks unsalted butter, softened

- heat the oil in a small saute pan over low heat. add the asparagus trimmings and simmer until softened, 8 to 10 minutes. add the garlic and lemon zest and simmer until fragrant, about another minute.

- remove the heat. puree the mixture in a small food processor, mortar and pestle or the blending cup of an immersion blender. press through a fine-mesh strainer to remove the solids. allow to cool to room temperature. combine the cooled oil and butter in a medium-size bowl and mash with a fork to blend completely. the butter will be a soft spread at room temperature but will firm when chilled. cover and refrigerate for at least 2 hours and up to 5 days.

- chilled butter can also be frozen. wrap in plastic wrap and form into a log and then cover in aluminum and freeze for up to 6 months.

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Asparagus Soup

from Eat it Up! by Sherri Brooks Vinton

makes abt 4 servings 

ingredients

- 2 tablespoons unsalted butter

- 1 shallot, diced, or 1 leek, white and light green parts diced

- 1 pound starchy potatoes, peeled and chopped

- 2 cups asparagus trimmings

- 1 qt chicken or vegetable stock

- 1/4 cup heavy cream

- sallt and black pepper

- a few minced chives, croutons or sour cream, for garnish

directions

- saute the shallot and leek in the butter in a medium-size saucepan over medium heat until translucent (~3 to 5 minutes). Add the potatoes, asparagus trimmings, and stock and bring to a simmer. Cook until the potatoes are falling apart, about 25 minutes. Remove from the heat. Use an immersion blender to puree the soup. Or you can ladel the soup into a regular blender to puree.

- Pour the blended soup through a fine-mesh strainer into a medium-size heatproof bowl, taking care to press as much of the thick asparagus pulp though the strainer as possiblel, leaving only the stringy, fibrous material behind. Return the strained soup to the pop and heat at a gentle simmer. If using the cream, add it and continue to simmer for 2-3 minutes. Adjust the seasoning with salt and pepper. Ladle into bowls and garnish. 

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How To Make a Fruit Shrub Syrup - Recipe

Have you ever sipped a shrub

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Here's Why You Should Never Throw Out Potato Peels

This plate is stacked high with crispy, chewy snacks that fall somewhere between potato chips and French fries — and it's all because I didn't throw out my potato scraps.