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Even though I feel like I should be considered for sainthood Saturday mornings, when I lug my bag of frozen compost to the farmers market, composting is admittedly not hard. It's actually very easy. You know this.
What isn't easy is not composting, by which I mean really using the scrappy bits: the stalks and stems and peels and bones that would otherwise get tossed into the compost with the eggshells.
But you've been making it look like child's play, finding so many ways to scrimp around over on the (Not)Recipes app:
Your shoots and tops and green bits go to good use:
Salsa verde! Pesto!
Leaves from one bunch carrots, stems removed, leaves rinsed
1⁄2 cup olive oil
1⁄2 cup finely chopped walnuts, toasted
3 cloves garlic, crushed & chopped
1⁄2 cup grated parmesan cheese
1⁄2 teaspoon salt
Combine all ingredients into container and pulse with immersion blender. Add more oil 1 T at a time if the mixture is dry or not coming together.
Here's how: cube and braise radishes in cream. Meanwhile, cook farro and make salsa verde with all the leftover herbs and greens from the week. Go heavy with the capers and lemon, then add some slivered almonds. Mix everything together. #notcontest
And your stalks and stems get completely transformed:
Hummus! Soffritto! Pickles!
Adjust the seasoning with salt and pepper, a little lemon juice might also be nice, and toss – diluted with some cooking water – with pasta, serve over polenta, couscous, rice, your favourite grain. Poaching an egg in the sauce for a version of shakshuka would be delicious. But so is eating it just as it is with feta crumbled on top and crusty bread on the side.
#notsaddesklunch #notcontest #nosetotailvegetables #balconylife
Chop up the stems, tuck them into a glass jar. Add 3 parts apple cider vinegar to 1 part maple syrup. Add salt, peppercorns, mustard seeds (if you have; I didn't), and Korean chili flakes if you want a kick. Give it a good stir (chopstick works great). Cover tightly, and let chill in fridge for 1 week. Yes, patience is a virtue here.
#nowaste #findersfeast #whatwouldjenniedo #useitup
You give everything a new life:
Peelings and trimmings become stock, bones become broth, chickpea water becomes meringues, a vanilla bean pod becomes flavored sugar!
What are the best scraps, in your opinion? (Fennel scraps! They make the best vegetable stock.) Tell us in the comments, or show us on (Not)Recipes.