{Recipe Redux} Broccoli Stalk Salsa Verde

For the past few weeks, I’ve been working on a presentation that I’m giving at a conference next month.  The topic is how to make local foods affordable—cooking on a very limited budget.  As I stewed over ideas and started testing recipes and calculating costs, I had some ‘ah ha’ moments.

Part of saving money on our food budget is about not wasting food.  Every time we pitch uneaten food into the trash, we’re throwing money away.  The average American family throws out $1,600 worth of food a year!    

I started realizing the ways in which I’m guilty of that practice—not drinking all of the milk before it spoils, having a loaf of bread go stale, letting vegetables wilt in the crisper before I get to cook or eat them.  It adds up! 

So when I saw The Recipe Redux theme this month—spring cleaning, or using up all the ingredients that seem to hang around for awhile—it really hit home.  I’ve vowed to be more inventive in my cooking and put all those bits and pieces to good use—and nourishment! 

I have lots of ideas I've developed over the last month, and I'll be sharing those over the next few weeks.  But, I'm starting with broccoli stalks, which don’t get a lot of love.  Sometimes I roast them with the broccoli florets.  Sometimes I shred them in salads.  But I played with some recipes and found they are absolutely delicious when turned into a salsa verde, which is basically just a fancy name for a green sauce. 

I pureed the broccoli stalks (I didn’t even peel them) with cilantro, lemon zest and juice, olive oil, sea salt and red pepper flakes.  Use it the same way you would pesto or chimichurri.  I put it on top of a potato hash, mashed it with avocado for a zesty avocado toast, and just ate it out of the bowl with a spoon.

What are your best waste-saving tips? We’d love to hear!

Broccoli Stalk Salsa Verde

Makes about 2 cups

Stalks from a large bunch of broccoli

½ of a bunch of cilantro, stems and leaves (about 1 cup)

Zest and juice of one lemon

½ teaspoon sea salt

Large pinch of red pepper flakes

3 tablespoons of extra virgin olive oil

Place all of the ingredients in a food processor and process together until smooth.  Use as a dip, topping for toast, or sauce for eggs.  Or, use your imagination!

An InLinkz Link-up

Peanut Butter Veggie Pasta Salad

By posting this recipe I am entering a recipe challenge sponsored by PeanutButterLovers.com and am eligible to win prizes. I was not additionally compensated for my time.

When I think of peanuts and peanut butter, a lot of things pop into my mind – and I’m not just talking about it’s protein and heart-healthy unsaturated fat content –although, admittedly, I do think of that, too. 

My first dog, Chip comes to mind – the sweetest Black Lab/German Shepherd mix – who’s favorite food just so happened to be peanut butter.

I think of summer days spent hiking with my dad and the trail mix we would pack for our uphill journey. (He still teases me about the time I asked, “Are we there yeeeeet?” literally five minutes in to a two hour hike.)

I think of early morning trips to the mountains in both Alberta and California with friends to go skiing or snowboarding. I’d usually pack a homemade peanut butter sandwich for the day ahead.

Peanut butter reminds me of college – those fun days in San Luis Obispo – and my go-to recipe, a Peanut Butter Stir-fry.

I also get a smile on my face when I think of my mom and her love of peanut butter sandwiches dipped in chocolate milk.

It's fun to think about the memories formed by certain foods throughout our lives –  whether it's at the dinner table, the hiking trail, or the snowy mountain. 

This recipe reflects my current love of peanut butter in savory dishes. It's a recipe I'd like to pack for a picnic – so I may do just that. 

Peanut Butter Veggie Pasta Salad

Packed with veggies, plant-protein, and whole grains, this is a perfectly balanced meal by itself! It’s a good one to keep on hand throughout the week for a go-to healthy lunch or dinner when you don’t have time or feel like cooking.

makes 4 heaping 1 cup servings

Ingredients:

1.5 cups dry whole wheat fusilli pasta

1 heaping cup small broccoli florets

1 heaping cup small cauliflower florets

1 cup asparagus spears, cut into 1" pieces

1/2 cup carrots,  julianned

2 tablespoons scallions

1 tablespoon cilantro

Sauce:

1/2 cup chunky peanut butter

1/2 cup water

2 tablespoons low sodium soy sauce

1 teaspoon wasabi powder (optional)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1.     Bring a large pot of water to a boil and cook pasta according to package instructions -- about 11 minutes for fusilli. Strain, and set aside to cool.

2.     Bring another large pot of water to the boil and add cauliflower florets, cook for 2 minutes, then add broccoli florets and asparagus to the pot with the cauliflower. Cook all veggies for 1 minute longer.

3.     Strain vegetables and add to a large bowl of ice water to stop them cooking and keep their colors bright. Strain and set aside.

4.     In a medium sized microwave safe bowl add peanut butter and water and cook for about 30 seconds until soft. Whisk until smooth. Then add the soy sauce, wasabi powder, rice vinegar, and sesame oil.

5.     In a large serving bowl, add pasta, cooked vegetables, carrots, scallions, and cilantro. Pour about half of the sauce over the mixture and toss. Add more sauce to your desired consistency. (Adding more as the salad sits and ingredients soak up sauce.)

6.     Enjoy!

Roasted Broccoli & Red Pepper Cheese Toast

It seems a little silly to even post this recipe as a blog post, because it is so simple.  But sometimes, simple is best.  And hey, it’s Monday, right? We need a no-brainer to help us ease into the week.

 So here you go, a healthy, veggie heavy cheese toast recipe.  If you have leftover roasted vegetables from last night’s dinner, this could be ready in as little as 10 minutes.  I would eat this for breakfast, lunch or dinner.  Enjoy!

Roasted Broccoli & Red Pepper Cheese Toast

Serves 4

1 head broccoli, cut into florets

2 red peppers, cored and sliced

1 – 2 tablespoons extra virgin olive oil

Zest of one lemon

Pinch of sea salt

Pinch of red pepper flakes

4 thick slices whole wheat bread

4 ounces aged goat or sheep milk cheese, like a young Manchego

Preheat the oven to 450 degrees.

Place the broccoli and red peppers on a rimmed sheet pan.  Drizzle with olive oil, lemon zest, salt and red pepper flakes.  Toss the vegetables together to coat and then place the sheet pan in the oven.  Roast for about 20 – 25 minutes, or until the vegetables are deep golden brown.  Remove from the oven and let cool.

Reduce the oven temperature to 375 degrees.

Place the bread in a toaster and toast until medium-brown.  Place the toast on a baking sheet and divide the roasted broccoli and red pepper between the pieces of toast.  Top each piece with 1 ounce of cheese.  Place the toasts in the oven and cook until the cheese is bubbling and browned, about 10 minutes.  Remove from oven and sprinkle with additional sea salt, if desired. 

Enjoy!