The Root – to – Stem movement is making waves
... and we're completely on board. Formerly “scraps”, cuts like potato peels, carrot tops, broccoli stalks, and lemon rind are now enjoying their day in the sun–making for more interesting, healthy and sustainable dishes than ever before.
Heirloom Carrot Bruschetta with Carrot Top Pesto Bruschetta goes seasonal and sustainable in this luscious root-to-stem do-over of a classic.
Salt-Baked Beets with Goat Cheese & Beet Greens Salt-Baked Beets shine in this spectacular salad, uplifted with zesty lemon and kicked up with Dijon and horseradish.
Shaved Fennel Salad with Fennel Frond Vinaigrette From seed to bulb to frond, every part of the vegetable is used on this palate-cleansing plate.
Swiss Chard Pappardelle with Pickled Swiss Chard Stems Nutrient dense Swiss chard–with its deep, dark colour and robust, earthy flavour–stands in handsomely for spinach in this recipe.