Chefs don’t throw anything away. So, whenever I clean fresh broccoli, the stems go in the freezer for later use in casseroles and soups. Here’s a great way to use broccoli stems.
by Chef Tina Martini, The Medicine Chef
This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus.
by Tina Martini, The Medicine Chef Read more →
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