Once the bunch of kale is gone, there remain the stems. Savor them in soup!
Zuppa de Ceci e Mais just sounds way fancier than Chickpea and Corn soup!
A base recipe nut pâté that can be whipped up on the weekend and then reworked in an infinite variety of ways.
Green split pea soup with fresh herbs and a hint of lemon. It whispers that spring might be on it’s way – if of course it weren’t snowing outside…
Rich, smoky, sweet, complex; this stew has it all.
No one will ever suspect the green beans were frozen!
This salad is irresistible, even to those reticent about rapini and sea vegetables: even our 5 year old agrees!
Not into squash? Check out the variations after the main recipe!
This is the stew to end all stews. It has lots of different textures, tons of umami, a variety of oven-roasted vegetables and a thick and delectable gravy: perfect for that extra-special occasion.
Roasted vegetables that can be eaten cold, hot, or used to create other dishes such as the salad and dip.
This creamy casserole is rich and decadent in every bite – definitely a special occasion meal.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!