At this time of year, there are plenty of ways to line your table with delicious produce: grilled cauliflower steaks, herbaceous pestos, guac’ and salsas, and endless salads. It can feel like the price of all that seasonal surplus is leftover stems, cores, and wilting herbs, but you don’t have to send those scraps to the compost bin. Just do as Chefs Boot Camp alum Hari Pulapaka suggests, and turn those leafy leftovers into this irresistible chutney from our cookbook, Waste Not.
Pulapaka starts with cauliflower and broccoli cores and leaves, boiling them until tender, then throws them into a food processor with assorted herbs, citrus zest, chiles, nuts, and spices. The result is an aromatic and bright condiment perfect for serving alongside seafood or tacos, as the dip for your crudité platter, or folded into grains for a punch of flavor. Watch the video above to see Pulapaka in action, and get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Maggie Borden is content manager at the James Beard Foundation. Find her on Instagram and Twitter.
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