If you’re tired of throwing away half of the vegetable after you prep it, we hear you. It’s sad to see perfectly fine parts of produce you just bought at the farmer’s market or store get tossed down the drain. Now you can save those scraps because this week’s feature foodie is all about maximizing the entire ingredient at every stage of cooking. Jessica Fiorillo of Feed Me Dearly shares five veggie side dishes that use and source ingredients intentionally and sustainably while providing no shortage of style.
Using the entire beet, this recipe gives you reds, yellows, and greens with a single ingredient. We’re talking the stems, leaves, and the actual beet. Pro tip: Roast the beets the day before so when you’re ready to eat, you don’t need to wait an hour for the beets to cook. If you’re feeling a nondairy dish, use coconut oil instead of butter and nut milk instead of cow’s milk.
Let’s face it, preparing squash is hardly a fun task. To avoid the wrist pain you get from struggling to slice through the rind, you opt for store-bought cubes, which can be soggy and shriveled. That’s why we’re keeping the skin on in this recipe—and we’ve never been happier. Simply scrub, slice, drizzle, and bake, preparing the sweet and spicy vinaigrette while the squash cooks for just 30 minutes.
Looking for something a little more indulgent? Bacon and butter have you covered. OK, this may sound like all your nutrition goals flying out the window, but the star of the show is the Brussels sprouts, so you’re still getting in a veg-heavy dish. The only parts of the Brussies you need to remove are the stems (too tough to eat) and any wilted leaves.
Introducing: rye berries, a.k.a. the newest ingredient giving rice a run for its money. This grain-based salad is packed with our favorite ingredients like chickpeas, capers, and cucumbers. Make this salad when you’re looking to curb your appetite with a nutrient-packed app or top with grilled salmon for a stand-alone dish.
When you’re looking to minimize oven time, serving your main ingredient raw but your toppings baked offers a nice balance between hot and cold, crunchy and soft. However, raw does not have to mean boring. With the right marinade (orange, lemon, and olive oil) and the right sweet toppings (dates, hazelnuts, kumquats, and feta), you get all the flavors without the fuss.