Broccoli Stems with Lardo & Fresh Coriander Seeds
This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome.
Carrot Top Granita
Refslund makes a syrup with carrot tops and herbs, shaving it into a vegetal granita that can be used as a base for sweet-and-savory dessert courses.
Salted Fish Carpaccio with Parmesan Rind Broth & Pickled Green Almonds
This carpaccio is topped with foraged green almonds and a delicate broth made with parmesan rinds.
Used Grapefruit Gin & Tonic
Now you can eat your grapefruit, and drink it, too! After breakfast, you can whip up a syrup with the peels and pith of the citrus—perfect for a G&T.
Wrinkled Berry Salsa with Herb & Kale Stems
Overripe berries find a new home in this fresh tapenade, which also makes use of unused kale stems.
Source: Read Full Article