We have always spent a fair amount of time in the kitchen, but we are cooking more now than ever before! For the past year and a half, we’ve been designing recipes based on what we make for our own families. One of our dreams is to publish our cookbook! In wanting to find some fun and reflection in working motherhood, we thought we’d share with you... Saving vegetable stems is not a new idea, but is a really nice way to not waste food. My favorite recipes honor using the whole vegetable. With swiss chard, chop the ribs and sauté them with onions before wilting the leafy greens. With parsley, chop the stems to simmer in soup. With cilantro, try mincing the stems (and some leaves) to purée with garlic, lemon juice, salt, and olive oil for a simple salad dressing. Tonight I am making a Lacinato kale salad and will save the stems to include in the soup I plan to make at the end of the week. Waste less to eat more!
#omnivore #flexitarian #typography - 2 hours ago