Cut down on both waste and trips to the grocery store by using up your food scraps. A bonus is you may save some money, too!
 Yes, of course you can make delicious broth – keep a bag in your frig or freezer (depending on how long it takes you to fill it up) and toss your veggie scraps into it. When the bag is full, make stock! You can even add things like orange peels and of course leftover bones!
Here are some other ideas of what you can do with those leftover scraps!
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KALE STEM PESTO
about 1 cup of pesto
Ingredients

• 1 cup chopped kale stems
• 1/3 grated parmesan or pecorino cheese (sub nutritional yeast for vegan / dairy free)
• 3 cloves of garlic
• ½ cup walnuts or pine nuts
• 1/4 c fresh parsley
• ¼ c fresh basil
• ¼ cup olive oil
• juice & zest of 1 lemon
• ½ tsp salt
• Black pepper
• ¼ tsp red pepper flakes

 
Instructions
In a food processor, pulse the kale stems. Add Parmesan, garlic, nuts and fresh herbs until finely chopped, drizzling in the olive oil at the end and processing until smooth. Add remaining ingredients and blend.
Toss with cooked pasta or veggies, spread on sandwich or pizza, or stir into soup.

BROCCOLI STALK SOUP
Serves: 6
 
Ingredients

• 2 Tablespoons grass fed butter or olive oil
• 1 onion, chopped

• 1 stalk celery, cut into 1/2″ slices

• 2 garlic cloves, chopped
• 2 ½ pounds broccoli stalks, ends and any tough woody layers removed
• 1 large Yukon Gold potato cut into 1-inch pieces
• 6 cups chicken bone broth or vegetable stock
• 3 teaspoons sea salt
• freshly ground pepper to taste

• 1/2 cup grass fed cream, or coconut milk
• 1/4 cup cooked brown rice, optional

Instructions

1. In a large pot over medium heat, heat butter or oil. Add the onion, celery and garlic and sauté, covered, until tender, about 6 minutes.
2. Add the broccoli stems, potato, stock and salt and pepper. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
3. Puree soup with an immersion blender or in batches in a blender.
4. Stir in cream or coconut milk. Add rice or another grain if desired. If you like, top with crumbled bacon, caramelized shallots, grass fed or nondairy yogurt or sour cream and a squeeze of lemon.

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APPLE PEEL TEA

• The peels and cores of 5 organic apples
• 4 cups water
• 2 1/2 tablespoons local honey
• 2 whole cloves
• 1 cinnamon stick
• zest from 1/2 lemon (optional)

 

1. Place the apple peels and cores, water, and honey in a medium saucepan. Bring to a full boil, then reduce to a simmer and add the cloves, cinnamon stick and lemon zest. Let simmer for one hour.
2. Pour the tea through a fine strainer and discard the strained apple mush and spices. The liquid can be stored in a container in the fridge and leftovers can be drunk cold, or reheated.  Can garnish with  a lemon slice.

​WATERMELON RIND COLESLAW
Ingredients:
Serves 4

• 2 cups grated watermelon rind
• 1 bell pepper, thinly sliced
• 1 carrot, grated
• 3 green onions, thinly sliced
• 1 ½ cup (375 mL) diced fresh pineapple
• 2 tablespoons chopped cilantro, optional
• 2 tablespoons apple cider vinegar
• 1 teaspoon whole grain mustard
• 1 tablespoon olive oil
• ½ tsp salt and pepper, to taste
• ¼ cup (60 mL) grass fed or non dairy yogurt
• ¼ cup (60 mL) grass fed or non dairy sour cream
• 4 tsp (20 mL) fresh lemon juice
• 1 tsp (5 mL) poppy seeds

 

1. Cut the green skin off of the watermelon rind.  Grate the chunks of white rind on a coarse box grater or food processor with shredding attachment. Place the grated rind in a colander and press gently to drain some of the water.
2. Combine the grated watermelon rind, bell pepper, carrot, green onions, pineapple and cilantro in a large bowl. Toss to combine.

 

Beet Green Saute (or use radish greens, turnip greens – any green tops!)
Ingredients

• 2 bunches beet greens, stems removed
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)

• salt to taste
• freshly ground black pepper to taste

• Zest and juice of 1/2 lemon

• Kosher salt and freshly ground pepper
• 2 teaspoons tomato paste

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Stir in the tomato paste and red pepper flakes; cook and stir until fragrant, about 1 minute. Season with salt and pepper and lemon zest and juice. Cook just until greens are hot.

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Spatchcocking is a way to roast a chicken in a shorter amount of time. You can also throw the chicken on the grill instead of the oven. Try this with a turkey!
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​Ingredients:
1 3-4lb organic chicken
Olive oil and grass fed butter
Sea salt and pepper to taste
Herbs to taste – try thyme, rosemary, sage, oregano, basil
Lemon and orange slices
 
Preheat the oven to 450 degrees.
 
Remove the neck and gizzards from the chicken; reserve for stock or another use. Pat the chicken dry with paper towels. Place it breast side down on the cutting board.
Use kitchen shears to remove the backbone by cutting along the right of the backbone from the tail to the neck. Repeat along the left side. (you can add the backbone to your other chicken parts for stock).

​Break the breastbone by pressing down on the wings until the bone cracks. Turn the chicken over and lay it flat.

Snip off the wing tips with the kitchen shears as they will burn and be inedible anyway. (save for stock!) Place the chicken onto a sheet pan lined with parchment.
​You can now rub the chicken down with olive oil and butter, slipping some of the butter between the skin and the meat. Season to taste with the salt, pepper and herbs and top with the citrus slices, and put a few in the cavity.  Roast for about 40 minutes. Cut into the thickest part of the thigh and check that the juices run clear to make sure it is completely cooked.