I am a skin and stem girl...


I have to say I am a skin and stem girl. I like to roast my potatoes with the skin on. I like the pop that the skin of an apple makes when you bite into it. I like to roast my eggplants with the skin on and then using the skin in recipes even if they say not to.

I do not understand when a recipe calls for peeling the tomatoes, I mean why? That is where all the flavor and fiber is! Even with roasted red peppers, I will sneak the blackened skin when I can. I also love the stems and the sticks on veg and herbs (you must have noticed!). I don't like putting my creamy soups through a sieve because I think a little chunk and stem gives it a better texture and we all need the extra fiber.

So you get where I am going with this. I like using the entire plant if I can, stem to root. I started looking up the nutritional facts about these parts in produce and well, it turns out that many of the stalks, leaves, and peels that typically get tossed bring just as many nutrients (if not more) to the table than the actual fruit or vegetable itself. I guess in this case one man’s trash is a nutritionist’s treasure – those trimmings are garbage no more!

So this week you will find, no different than other weeks, items such as the broccoli and choy sum with their flowers and stems in the dish. The eggplant dip is made with the skin of the roasted eggplant along with the flesh. The herb stems are always included. The potatoes (nothing new), are roasted with the skin on, and even the kale in the salad and the garbanzo dish will have a bit of stem in it. The skin of the tomatoes are not peeled as suggested in the herbed salsa recipe.....

Hope we can all start eating a little more “stem-to-root” style and reduce our eco-footprints.

We hope you will enjoy the meals as much as we enjoy preparing them for you!

From everyone at Ezie and Emil... It's All about food... Enjoy!

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