0 In Holiday Inspiration/ The Green Kitchen/ Thinking Green

Skin to Stem: Earth-Friendly Cooking

We’re thinking about food all the time at Green Chef, but especially on Earth Day. As we’ve mentioned before, we waste whole lot of food in this world. In America, some 40% of the national food supply is squandered. That’s a whole lot of yummy resources, turned into methane emissions instead of nourishing meals.

The good news: You can make a difference right in your own kitchen. The next time you’re about to toss a piece of produce, ask yourself if you can find another use for it. We shared some of our favorite recipes that utilize oft-overlooked assets of product — from skin to stem — with Elephant Journal.

Here are a couple highlights:


Quinoa-Stuffed Zucchini
Featuring: Mustard greens — lightly wilted, stems and all.

03 Quinoa-Stuffed Zucchini


Jamaican BBQ Steak
Featuring: Ginger-sautéed mustard green stems & fresh mustard green leaf salad.

04 Jamaican BBQ Steak

View the whole story here.



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