The whole shebang
The peels, stalks and leaves that end up in the green bin
are often loaded with fl avour and nutrients. So by taking a
root-to-stem approach to eating, you can amp up the taste,
save money and cut down on food waste, which is a major
contributor to climate change. (More than half of the food
produced in Canada doesn’t get eaten, and food that ends up
in landfi lls produces methane gas.) Plus, carrot tops, fennel
fronds and radish greens are too delicious to throw away.
If you don’t have
enough radish greens,
top up with spinach.CARROT SLAW
P 106RADISH
GREEN DIP
P 106ROASTED
FENNEL WITH
ORANGE
DRESSING
P 106TEA TOWEL, EVELIKESGREEN, MADEDESIGN.CA.