Do Right By Mother Earth, Don’t Toss These Ingredients Out

By April 20, 2020

Roasted Carrots with Carrot-Top Pesto and Burrata
Ingalls Photography

Thai Green Mango Salad (Som Tum Mamuang)

Thai Green Mango Salad (Som Tum Mamuang)

Roast your vegetables to gloss over imperfections

Oven-Stewed Tomatoes

Misshapen beets make good ketchup

Beet Ketchup

Don’t toss trimmings

Radish Greens

How to use up old bananas—that’s not banana bread

Banana and Dark Rum Bread Pudding

Don’t waste your carrot tops

Roasted Carrot Salad with Burrata

Fromage Fort

Fromage Fort

Armenian Stuffed Cabbage (Dolmas)

Armenian Stuffed Cabbage (Dolmas)

Grilled Greens and Leek Tops with Chile-Garlic Sauce

When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »

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