Beet greens the neglected leaves and stems at the top of the bulb can be turned into a brilliant green saag sauce with cumin, turmeric, cinnamon, cloves, and cayenne.
We cut the kale stems, boil them with orzo till cooked, and combine them with artichoke hearts, bell pepper, and shallot for a veggie-packed pasta salad.
Cashew-based tzatziki sauce adds creamy, tangy taste to pita pockets, and spicy watermelon rind pickles elevate this recipe.
Mild peppery radish bulbs and leaves work well with aromatic garlic and creamy nutritional yeast.
Carrots, onions, and broccoli stems are mixed in spicy Dijon mustard dressing with fresh parsley for flavor.
The greens, potatoes, frozen vegetables, and creamy cannellini beans make a velvety soup excellent for slurping.
If you bought a bushel of carrots at the farmers market, add the green tops in this pesto recipe.
Avoid landfills by turning veggie leftovers into flavorful stock for use in many plant-based dishes.