Some commonly tossed edibles with solutions:
1. Broccoli stems and leaves
Peel the stems and slice into sticks. Use as a snack or to dip in a veggie tray. Bake the leaves like you would kale chips.
2. Celery leaves
3. Chicken bones
Make stock: bones of 1 chicken, any veggies in your fridge, bay leaf, 8 quarts water. Simmer 1-2 hours, strain and store 1 week in fridge or 6 months in the freezer.
4. Wilted vegetables
Wilted veggies cook very well, and make flavorful parts in sauces or stir fries. Simply cut away any parts that have gone bad.
5. Expired baking soda.
Baking soda is an excellent cleaning tool, and may stay active enough well past the expiration date. To test: add a scoop into hot water with a little vinegar. If it bubbles, the soda is still active for cleaning. Even use the stuff you had deodorizing your fridge.
Celery leaves are not only often tossed, they tastily spice up many salads.
Celery Leaf Salad
serves 2 as a side salad
|Full meal: boiled artichoke with honey-mustard dip, roasted|
acorn squash, quinoa with escarole and celery leaf salad
- leaves from one bunch of celery (about 1/2 cup)
- 3/4 cup chopped romaine lettuce
- 1/2 cup thinly sliced cucumber
- 2 tablespoons chopped cilantro leaves
- 1/2 cup diced avocado
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- salt and pepper to taste
- Combine celery leaves, lettuce, cucumber, cilantro and avocado in a medium bowl.
- Whisk together olive oil, lemon juice, honey, salt and pepper.
- Drizzle dressing over salad and toss.