Posts tagged anti-gaspillage
Leek and Swiss Chard Tart

One thing I like to be mindful of in the kitchen is food waste. How easily stems, stalks and scraps get tossed in the bin when they are often just as edible as the prized leaves or bulbs that have been picked from them. Trim from meat and vegetables for example can be easily saved in the freezer and made into a flavourful stock once you’ve accumulated enough of them. Most stems from herbs like cilantro and parsley, or from leafy vegetables like kale or Swiss chard, can also be eaten, we have just simply been taught to toss them because they aren’t the part of the plant that is considered the most “desirable”.

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