Over on Instagram, I’ve started a new waste-free cooking series sharing ways to use all parts of fruits and vegetables that would typically end up in the garbage or compost bin.
It’s a similar concept to nose-to-tail eating, only with plant foods.
Most parts of fruits and vegetables are edible, it’s just a matter of getting a little creative in the kitchen and learning new ways to cook from root to stem.
This week I’ve made the yummiest broccoli stem salad. It’s fresh and crunchy, with a bit of tanginess, perfect for summer, and you can make it ahead and store it in the fridge.