For those who eat at home, kitchen is usually the place where most waste is generated, be it plastic and styrofoam from processed foods, or scraps we choose to throw away from fresh produce. It may sound strange to most people in this day and age, but a huge percentage of produce scraps can actually be eaten, some are actually quite unique and delicious.
Few nights ago a French friend came to stay with us and brought us authentic french foie gras. We had been down to our last scraps in the refrigerator, but that didn’t stop Chef from whipping up a fantastic meal. He took the ends (roots) of leafy vegetables such as spinach, and the stems of cauliflowers and broccoli that we normally throw away, as well as chard stems, added some lentil and made a wonderfully light but flavorful soup! Not to mention the beautiful, translucent jade green color the soup had. It went perfectly well with the foie gras smothered toast. Aside from that he made a “pizza” using thinly sliced old potatoes as the crust, topped with some soft scrambled eggs, chives, and roasted cauliflower. It was a delightfully enjoyable meal that’s healthy and economical to boot.