In an effort to most effectively utilize every edible part of the vegetable and reduce kitchen scraps and waste, I have created what I am calling Lodge Slaw. Otherwise known as: stuff I couldn’t bear to pitch in the compost.
also referred to as "Way 1":
4 ea. Broccoli Stalks (peeled and trimmed)
2 ea. Green Onions (trimmed and cut on the bias, very fine)
1/2 C Small Broccoli Florets
1/2 C Ranch Dressing (bonus points for homemade)
1/2 C Toasted Sliced Almonds
tt Sea salt and fresh ground pepper
Harnessing the power of vegetable based fiber, I utilized one of my favorite kitchen appliances: the food processor. While it is not a mandatory piece of equipment, a standard kitchen grater would do, when properly used a food processor with grater attachment will leave you will all your skin on your knuckles in tact. Priceless, priceless.
Way 3: An asian inspired Lodge Slaw would include: diced red peppers, served over rice noodles, with an rice-wine vinaigrette (instead of ranch), sprinkled with black sesame seeds or chia seeds. The standard form of proteins would do: chicken, shrimp, or tofu.
What is your favorite kitchen scrap to culinary treasure recipe?
Any suggestions for a four-way slaw, can I get 5?
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