Eat It All

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It’s true, one of the most expensive sections in your supermarket is the produce section, especially if you’re like me and shop organic.  Even going to your local farmers market can be pricey (but worth it!).  So how can you make your dollar stretch when buying expensive produce?  Here’s my advice: Eat it all.  Yep, that’s what I said, eat it all!.  Even the cheapest item in the produce section becomes expensive if it’s tossed in the trash.  Find a use for every single bit.

  • Save the stems from fresh herbs, broccoli, mushrooms and asparagus
  • Save the peels from onions, carrots, potatos
  • Save the tops from celery 

VegetablesWhy do you ask?  You can use these items to create your own vegetable stock.   Simply store them in a zip-lock bag in your freezer.  Keep saving until you have a full bag.  Thaw them and place them in boiling water.  Allow to simmer for about an hour and strain.  There you have it, your very own vegetable stock.

When consuming citrus fruits, using a pairing knife to remove the peel. You can also save these in a zip-lock in your freeze and use whenever you want to add the zest of a lemon, lime or orange to your dish.

You can even saute beet greens (see below) for an alternate dark green side dish.

These little tricks make veggies “cheap” if you use every last bit of them.  Have other money-saving tips?  Let me know in the comments below.

Ingredients:Sauted Garlic Beet Greens

  • beet green tops – washed
  • 1 clove garlic, finely chopped
  • 1/2 shallot, finely chopped
  • olive oil
  • nutmeg
Preheat about 2 tablespoons of olive oil in a saute pan over medium heat.  Add garlic and shallot.  Cook for about 2-3 minutes until veggies are tender.  Add in your beet greens.  Turn off heat and with a pair of thongs, gently toss the greens with the infused oil.  The heat from the oil will wit the greens.  Finish with a pinch of freshly grated nutmeg.


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