Conscientious home cooks know the best place to find tips on reducing food waste is with chefs, who keep their restaurants running lean to aid both their fiscal and ecological bottom lines. But while there are many recommendations for handling leftover scraps, stalks, and bones, it’s hard to find recipes that truly utilize an entire vegetable from leaf to root. Enter chef Jeremy Fox, multiple JBF Award nominee and the man behind Santa Monica's acclaimed Rustic Canyon.
In his new cookbook, On Vegetables: Modern Recipes for the Home Kitchen, Fox runs the gamut from artichoke to zucchini, including this brilliant orange, no-waste carrot cavatelli recipe. Carrots get juiced to color and flavor pasta dough, the leftover pulp gets dehydrated and transformed into a crumble, and the tops form the base of a vibrant salsa verde. Fox finishes the dish with shaved curls of aged gouda, explaining that his real motivation was to create a pasta the color of Kraft macaroni and cheese. Make this for your next dinner party, and your guests will know this dish is far better than anything you can get out of a blue box. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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