It (Could Be) Easy Being Green

Salad 553

Kermit was right – it’s not always easy being green. You want to do your best for the environment, but at times it seems more costly and time-consuming to take eco-friendly measures than simply throwing things away and forgetting about it. 

Those wilting veggies in your fridge? I know how you can use them.
The wasted ends of produce left after cutting that perfect julienne ? Don’t scrap them.

Folks, it’s almost Earth Day. And I am as happy as a freshly watered garden to share two simple techniques that will make your cooking time a little “greener” this month.

Both techniques contribute to flavorful, mineral dense meal preparation. 
Also they will make you feel a little more like an environmental hero. 🙂

Your best intentions to load up on greens at the farmer’s market or grocery store may end up wilting to death in the drawer of your fridge. Don’t let it happen! Whirl up a brightly flavored, simply condiment to serve on just about anything. Freeze half if you aren’t able to eat it all within 7-10 days. Try my bright green sauce as a starter recipe. Awesome with mustard greens.

Feed your body, not the compost, with the ends of your most used vegetables! Keep a gallon size ziploc bag in your freezer. When you are chopping the basics like onions, carrots, celery, scallions, parsley and fresh herbs, store the ends in your freezer bag. When it’s full, dump the bag in a stock pot, add some aromatics, and cover with water to make a simple, scrappy stock. Use in place of water in any recipe and receive more nutrient content while getting more “economy” from your vegetable dollar. Here’s my simple scrap stock recipe.

Trust Kermit. Being Green is Beautiful.

Let me know some of YOUR favorite ways to be green in the kitchen! Ping me onFacebook or reply to this email!

Feeling inspired? Sign up to our weekly newsletter for more.
  • +
  • This field is for validation purposes and should be left unchanged.