Did you know you’re probably wasting perfectly good food? Blame it on our fast-paced lives or our familiarity with certain parts of veggies that we’re used to cooking with (corn kernels, we’re looking at you). But in line with a “use it up” philosophy, many home cooks are finding ways to use nearly all of their fruits and veggies. By truly embracing a waste-not-want-not way of life, you will see big changes in both your grocery budget and your food waste. Simmering a batch of homemade vegetable broth is just the beginning. Here are more tempting ways to use it up, top to tip!
Broccoli Stalks & Leaves
Yes, you can eat the stems; just be sure to peel off the tough outer layer before cooking. Leaves, which are higher in vitamins than florets and stalks, can be stewed similar to collard greens or kale. Or you could throw either of them into your favorite broccoli salad right along with the florets.
