The average American household wastes about $2,000 worth of food a year. Fighting food waste sounds smart, right? What it doesn’t sound: delicious. That’s where this use-the-whole-veg, root-to-leaf cooking approach comes in. Here are some delicious ways to make the most of your vegetable bounty. 100% outrageously good food. Zero waste.
1. Broccoli Stems
Use-All-the-Broccoli Stir-Fry
Pictured: Use-All-the-Broccoli Stir-Fry
Broccoli florets usually take center stage, but the hard stems cook up to be delicious and tender, too, perfect as a side or a base for your dish. Here, spiralized broccoli stems transform into tender “noodles” in this lo mein–inspired dish. If you don’t have a spiralizer, use a vegetable peeler to make long strips.
You can also eat broccoli stems:
Mashed with butterSautéed with garlicShredded into slawStir-fried with oyster sauce
2. Carrot Tops
Roasted Carrot Tart with Carrot-Green Pesto
Pictured: Roasted Carrot Tart with Carrot-Green Pesto
Yes! You can eat carrot tops. Use them just as you would any herb. Pro tip: When you buy untrimmed carrots, cut off the tops and store separately or they’ll draw moisture from the carrots.
You can also eat carrot tops:
Added to green sauces, such as chimichurriFried to make crisp garnishesAdded to saladsChopped into tabboulehTossed with parsley, oranges and red onion
3. Leek Tops
Coriander-Crusted Cod with Leeks Two Ways
Recipes usually tell you to discard the dark green leek tops. Show them some love! Cooking them a bit longer makes them meltingly delicious. They’re also high in fructans, a type of prebiotic fiber that contributes to good gut health.
You can also try leek tops:
Sautéed with sesame oil and peanutsRoasted under a chickenCaramelized into onion jamStir-fried with celery, pork and cashewsAdded with other onions to French onion soup
4. Kale Ribs
Farro, Kale & Squash Salad
Think kale ribs are too tough to eat? Think again. After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness.
Try kale ribs:
Roasted with balsamic vinegar and tossed with Parmesan cheeseWrapped with prosciutto and bakedBaked into a quicheOn top of a pizza
5. Cauliflower Stems
Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco
Love cauliflower rice? Get the most out of your head. Dice the ribs and cut the greens into slivers and throw them in. Because they’re thicker, the ribs take a little more time, so cook in oil for 2 to 3 minutes before you add in the rest of your “rice” and the leaves.
Other ways to enjoy cauliflower stems:
Pureed with leeks to make a creamy soupSteamed and pureed with roasted garlicRoasted with olive oil and rosemarySpiralized and roasted, served with aioli
6. Collard Stalks
Chicken & Collard Green Spring Rolls
Woody collard stalks just need a little extra prep to show their softer side. For instance, a quick pickling turns collard stems from trash to a treasure, adding a pleasant tang to these leaf-wrapped spring rolls.
Some more ways to enjoy collard stalks:
Sautéed with bacon and cider vinegarStir-fried with fish sauce and lime juiceBraised with white wine and herbsAdded to an omeletAdded to split pea soup
7. Beet Greens
Rainbow Slaw with Beet Greens
The entire beet plant—roots, stems and greens—is edible and can be eaten raw or cooked. In this stunning appetizer, the beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.
Some more ways to enjoy beet greens:
Tossed in a salad with cooked beetsSliced up for a veggie slawSautéed with olive oil and garlicAdded to borscht
Use-All-the-Broccoli Stir-Fry
Use-All-the-Broccoli Stir-Fry
Roasted Carrot Tart with Carrot-Green Pesto
Roasted Carrot Tart with Carrot-Green Pesto
Coriander-Crusted Cod with Leeks Two Ways
Coriander-Crusted Cod with Leeks Two Ways
Farro, Kale & Squash Salad
Farro, Kale & Squash Salad
Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco
Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco
Chicken & Collard Green Spring Rolls
Chicken & Collard Green Spring Rolls
Rainbow Slaw with Beet Greens
Rainbow Slaw with Beet Greens
