Turn Leafy Tops into Vibrant Sauces
For generations, the fluffy, green tops of carrots, beets, and radishes were unceremoniously tossed. No more. These greens are packed with flavor, often carrying a milder, earthier note of the vegetable itself. The easiest and most impressive way to use
them is in a pesto or chimichurri. Simply swap out some (or all) of the basil or parsley in your favorite recipe for thoroughly washed carrot or beet greens. Blended with garlic, nuts or seeds, good olive oil, and a bit of parmesan or nutritional yeast, they become a spectacular sauce for pasta, grilled chicken, or roasted vegetables. Sautéed with a little garlic and olive oil, they also make a fantastic side dish, similar to spinach or kale.
Give Tough Stems a Second Life
The thick, woody stalks of broccoli and cauliflower often end up in the compost bin, but they possess a sweet, concentrated flavor and a satisfyingly crunchy texture. The key is to peel away the tough outer layer with a vegetable peeler. Once you have the tender core, the possibilities are endless. Slice it thinly on a mandoline and toss it into a slaw with a zesty vinaigrette. Cut the stems into coins or spears, toss with oil and seasonings, and roast them alongside the florets—they become tender and deliciously caramelized. You can also chop them and add them to stir-fries, or even boil and purée them into a creamy, nutrient-dense soup base.
Pickle Your Watermelon Rinds
This isn't some newfangled trick; it's a classic Southern tradition that’s seeing a major resurgence. The white part of the watermelon rind, which sits between the pink flesh and the green skin, has a firm, cucumber-like texture that’s perfect for pickling. After scraping off any remaining pink fruit and peeling the tough green outer skin, cut the rind into cubes. Simmer them in a brine of vinegar, sugar, water, and spices like cinnamon, cloves, and star anise until tender. The result is a sweet, tangy, and spiced condiment that’s incredible alongside grilled meats, on a cheese board, or simply as a refreshing snack on a hot day. It’s a delicious way to honor the entire fruit.
Infuse Flavor with Herb Stems
We love cilantro, parsley, and dill for their delicate leaves, but the stems are where the most potent flavor is concentrated. Instead of discarding them, use them as a powerful aromatic. Tie a bundle of parsley or cilantro stems together with kitchen twine and drop it into a pot of soup, stock, or beans as it simmers, removing it before serving, much like a bay leaf. You can also finely chop the more tender stems (like cilantro) and mix them into salsas, marinades, and salad dressings for an extra punch of flavor. For woody stems from herbs like rosemary or thyme, use them as skewers for grilling shrimp or vegetable kebabs to infuse them with an incredible, smoky aroma.
Make a Rich Stock from Corn Cobs
After you’ve stripped the sweet kernels from a cob of corn for a salad or side dish, you’re left with what seems like a useless husk. But those cobs are dripping with milky, sweet corn flavor. Place a few stripped cobs in a stockpot, cover them with water, and add a few aromatics like an onion, a bay leaf, and some peppercorns. Let it simmer for about an hour, and you’ll be rewarded with a golden, intensely flavorful corn stock. This liquid gold is the perfect base for a summer corn chowder, a creamy risotto, or a broth for cooking polenta or grits. It adds a layer of seasonal depth that water simply can't replicate.
