Ingredients:

One bunch of mixed greens (anything you have on hand will do – lettuce, arugula, mizuna, torn mustard greens, etc.)
Chopped radish tops
Tomato scraps
Asparagus peels and spears
Fresh leafy herbs (anything you have on hand – basil, parsley, mint, cilantro, dill)
Grated parmesan rinds

For Vinaigrette:

1 lime (juice, pulp and zest)
¼ cup vinegar (white, champagne, rice, or white balsamic)
1 bunch of Cilantro with stems, roughly chopped
1 teaspoon salt
½ teaspoon cracked pepper to taste
3 tablespoons olive or avocado oil

Directions:

1. Blend all ingredients for the cilantro pump vinaigrette together until smooth and set aside.
2. Use any greens you have available. Don’t throw away the top of radishes use them in salads.
3. Peel asparagus into thin ribbons and toss them in the greens.
4. Use tomato scraps from the tops and bottoms of any tomatoes you used for recipes.
5. Use the inside of parmesan rinds and grate the last bit of parmesan cheese that is on the rinds. Do not use the waxy part of the rind.

Ingredients:

1-2 cup carrot greens, stems removed (from 1 bunch of carrots with tops)
about 1 cup of basil leaves, loosely-packed
2-3 garlic cloves
1 tablespoon lemon juice
¼ cup parmesan or any hard grated cheese you like
½ teaspoon of salt
pinch of ground pepper
6-8 tablespoons extra virgin olive oil

Directions:

1. Thoroughly wash carrot tops in a bath of water and vinegar and remove any thick stems from the leaves (they will be woody and harder to chop). You should get about 1-2 packed cups of greens from one bunch of carrots.
2. Add carrot tops to food processor and pulse.
3. Add basil, garlic, salt, lemon juice, and cheese and process until finely chopped.
4. While running the food processor, add olive oil slowly until smooth, adding more oil as needed.

Ingredients:

About 4-6 quarts cold water
2-3 large yellow onions, quartered with skin left on
2-3 carrots, roughly chopped with peels
2-3 large celery stalks with leafy ends, roughly chopped
1 bunch parsley or cilantro stems (whichever you have)
2 sprigs fresh thyme or rosemary with stems
2 dried bay leaves
1 teaspoon whole black peppercorns
Any other veggie scraps you have (mushrooms, mushroom stems, parsnips, fennel, tomato tops, etc.)

Directions:

1. Make sure all the vegetables and herbs are cleaned well. Roughly chop them. You do not need to peel anything. Use the whole vegetable or scraps you had left over. Tip: you can save scraps from previous vegetables in a ziplock bag in the freezer until you are ready to make more stock.
2. Put everything together in a stock pot and cover with cold water. Make sure the water covers all the vegetables by 1-2 inches. The less water, the more concentrated the flavors; the less water, the lighter the stock will be.
3. Bring the stock pot to a boil then reduce the heat to medium low.
4. Simmer, uncovered, for 1-2 hours.
5. With a slotted spoon, take out the bigger pieces of vegetables, then pour the stock and vegetables through a very fine mesh sieve or colander lined with cheesecloth, and into a large container.
6. Pressing on the vegetables with a spoon to extract as much liquid as possible, discard the solids and set the bowl aside to cool to room temperature.
7. Once cool, put away or freeze and use throughout the week.

Ingredients:

2 cups coconut milk (or any milk you have on hand)
2 carrots finely shredded, skins and all
4 tablespoons of coconut oil or butter
¼ cup coconut sugar (or any sugar you have on hand, including honey)
1 teaspoon ground cardamom
¼ cup of your favorite nuts, chopped (pistachio, cashew, walnuts, etc.)
¼ cup toasted coconut (optional)

Directions:

1. In a sauce pan, place milk on medium heat and reduce by half, stirring occasionally so it doesn’t burn to the bottom of pan. Then take off the heat and set aside.
2. While the milk is being reduced, melt the coconut oil in another pan.
3. Add shredded carrots to melted coconut oil and stir while it cooks, for about 7-8 minutes. The carrots will get soft and become darker in color.
4. When the carrots are soft and dark, pour the milk into the carrot mixture and add the cardamom and sugar. Keep cooking and stirring for about 8 minutes until the mixture is a thick pudding. (You can cook it longer if you prefer it to be dry – neither version will disappoint!)
5. Let cool, but serve warm with chopped nuts and toasted coconut on top!