Reduce food waste with root-to-stalk cooking

08/19/2013 | San Francisco Chronicle (free content)

Embracing all parts of vegetables, from the roots to the leaves, can expand one's cooking repertoire and save food from being wasted. Sauteed beet leaves are a perfect stand-in for kale, herbs can be used in simple sauces and dressings before freezing and asparagus tips easily amp up the flavor in soups or stocks.

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San Francisco Chronicle (free content)

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