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A Lens Into Kitchens Around The World:

Eat Your Compost

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Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...

 

 

I’m often asked, “what kinds of foods are trending in the world of cooking on #feedfeed,” so in collaboration with Huffington Post I will be writing an ongoing column tackling just that.

 

When reviewing thousands of submissions on our hashtag (#feedfeed) each day (over 1 million to date), I learn so many new things: flavor combinations, preparations and I get amazing insight into what the world of home cooks, chefs, and bloggers are making in their kitchens right now (follow along).

Often times I'll see a post and have an aha! moment and wonder why I've never thought of a certain technique or flavor combination (i.e this amazing risotto style bucatini!).

When I started coming across recipes made from food scraps I knew I had to dig a little deeper. We've all seen the nose to tail dining go mainstream, so why not root to stem?

So Eat Your Compost...Really! Stop throwing away perfectly good food; many vegetable tops and scraps (typically thrown away) can often be eaten from root to stem.

 

When I came across posts on #feedfeed that included vinegar made from pineapple peels, fried squash skins, and roasted broccoli stalks served like bone marrow, my kitchen compost piles got a bit smaller and this article was born.

 

1. Pickled Chard Stems

 

 

Photo/ Recipe by HeartbeetKitchen

This might be my favorite example of innovative root to stem cooking and will serve to dress up any salad or complement a burger instead of a pickle!

Get the recipe

 


 

 

 

 

2. Sunday Pot Roast Scraps Become a Veggie Scrap Cake

Photo / Recipe by Veggie Desserts

 

When you are peeling those veggies for a sunday roast, keep the scraps and add them to this luscious cake!

Get the recipe

 

 

 

 

 


 

 

 

 

 

3. Broccoli Stem Marrow drizzled with Chives and Miso Butter

Photo / Recipe by Hiram Camillo

Get in touch with your inner chef. This loose riff on a bone marrow dish can be served as an appetizer or side dish. Edible flowers are optional!

Get the recipe

 


 

 

 

 

 

4. Pineapple Peel Vinegar

Photo / Recipe by One Tomato Two Tomato

If you love a good shrub (drinking vinegar) for cocktails, spritzers and even vinaigrettes, make your own Pineapple Peel Vinegar and say goodbye to some of your food waste.

Get the recipe 

 

 

 


 

 

 

 

 

5. Juice Scrap Burgers

Photo / Recipe by Anne Christine

If you dislike the bland flavor of a grocery store veggie burgers use juice scraps for delicious and nutritious veggie burgers!

Get the recipe



For more recipes and tips for what you can make from your squash skins, beet greens, juice scraps, and more, check out the full round-up and more recipes on the feedfeed website.

 

Share your thoughts and what you’re cooking with your kitchen compost by tagging #roottostem and #feedfeed on Twitter to join an ongoing conversation.