Turn your Peels Cores, Rinds, and Stems into Delicious Meals
Lindsay-Jean Hard
Workman Publishing
Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh,
and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even
non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically
reducing waste, one dish at a time. In 85 innovative recipes, Lindsay-Jean Hard shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure
