Eat It Up! by Vinton, Sherri Brooks -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction 1: What’s Up with Eating It Up? The Why and How of Reducing Food Waste in Your Home Kitchen

Reasons to Eat It Up! Where Does It All Go? What Can You Do About It?

2: Nose-to-Tail Produce

Apple Peels

Cinnamon Apple Snacks Apple Jelly Apple Tea Apple Cordial

Asparagus Stalks

Asparagus Soup Asparagus Butter Asparagus Flan with Parsley Oil

Beet and Turnip Greens

Quinoa Salad with Roots and Greens Pasta with Greens Greens and Goat Cheese Pizza

Broccoli and Cauliflower Leaves

Roasted Brassica Leaves Beef and Brassica Leaves Brassica Leaf Colcannon

Broccoli Stalks

Broccoli Slaw Chicken and Broccoli Stalk Stir-Fry Broccoli and Cheddar Soup

Brussels Sprout Leaves

Sprout Leaves with Bacon Stuffed Sprout Leaves Sprout Leaf Salad with Couscous and Roasted Butternut Squash

Carrot Tops

Carrot Top Gremolata Whole Carrot Soup Carrot Top Pesto

Celery Leaves

Celery and Radish Salad Celery Leaf Fattoush Rice Pilaf

Chard, Kale, and Collard Stems

Caldo Verde (Portuguese Kale Soup) Stem Pickles Stem Crostini

Citrus Peels

Citrus Extract Candied Peels Citrus and Chili Dust

Fennel Stalks and Fronds

Fish on a Fennel Bed Court Bouillon Fennel Frond Dip

Garlic Scapes

Pasta with Sautéed Garlic Scapes Pickled Scapes Scape Pesto

Green Tomatoes

Fried Green Tomatoes Pickled Green Tomatoes Salsa Verde

Herbs and Flowers

Nasturtium Capers Cilantro Stem Green Sauce Rosemary Skewers

Parsley Stems

Parsley Soup Parsley Oil Supergreen Smoothie

Potato Peels

Rustic Potato Chips Potato Peel Soup Potato Peel “Croutons”

Pumpkin Seeds

Roasted Pumpkin Seeds Candied Pumpkin Seeds Pumpkin Seed “Mole”

Radish Tops

Tabbouleh with Radish Leaves and Feta Green Rice Daikon Greens with Slippery Noodles

Tomato Water

Tomato-tinis Tomato Basil Granita Tomato Water “Ceviche”

Watermelon Rinds

Pickled Watermelon Rind Curried Watermelon Thai Rind Salad

Vegetable Stocks

Basic Vegetable Stock Mushroom Stock Corn Stock

3: The Whole Beast

Fat How to Render Fat Variation: Schmaltz

Schmaltz Thickener Lard Dough

How to Purify Drippings

Method 1 Method 2 Duck Fat Potatoes Yorkshire Pudding

Giblets What’s in the Bag?

Giblet Gravy Giblet Stuffing

Livers

Bacon-Wrapped Chicken Livers Sautéed Chicken Livers

The Beauty of Bones Anatomy of a Bone

Braised Lamb Shanks Ham Hock Greens Bajan Pepper Pot Roasted Bone Marrow on Toast Braised Short Ribs with Chocolate

Broth/Stock/Bone Broth

Beef or Veal Stock Blonde Chicken Stock Brown Chicken Stock

How to Butcher a Chicken One Chicken, Three Meals Classic Flavors

Roast Chicken with Apples and Onions Chicken Salad Classic Chicken Soup, a.k.a. Penicillin in a Pot

Latin American Goodness

Arroz con Pollo Burritos Posole

Asian Combos

Chicken with Lemon Sauce Chicken in Lettuce Wraps Congee

Eggs Whites

Egg White “Omelet” Meringues Coconut Macaroons

Yolks

Mayonnaise Custard Hollandaise

Dairy Milk and Cream

Queso Fresco Crème Fraîche Butter

Yogurt

Tandoori Marinade Fresh Herb Dressing Homemade Yogurt

Cheese

Fromage Fort Mac and Cheese Cheese Rind Soup

4: Pantry

Bread

Croutons Savory Bread Pudding Stuffed Vegetables Panzanella Faux Parm Pain Perdu

Pickles

Pickle Juice Fridge Pickles Pickle Backs Pickle Spice Mustard Pickled Eggs

Mustard

Mustard Jar Vinaigrette Brunch-Worthy Eggs Mustard Glaze

Jam or Jelly

Jam Jar Martini Sweet-and-Sour Sauce Jelly Vinaigrette Jam Tea

Honey, Molasses, and Maple Syrup

Citrus-Glazed Carrots Teriyaki Salmon Pomegranate Chicken Blue Cheese Crostini with Sherry Drizzle Pureed Squash Soup

Olive Juice

Dirty Martini Olive Vinaigrette Tapenade

5: A Little Extra—Upcycling

Croquettes Empanadas Frittata Enchiladas Risotto Fried Rice

Metric Conversions Resources Acknowledgments Index About the Author

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