Looking to go greener than ever before? This waste-less recipe from JBF Boot Camp alum Ryan Nelson does double duty, saving leftover produce and grains from the compost bin. Nelson, of Late Harvest Kitchen and the North End BBQ in Indianapolis, takes stale bread, herbs, and radish greens and incorporates them into this versatile salsa verde, packed with umami and able round out almost any meal. With a jar of this flavor-bomb in your fridge, you’ll find it’s plenty easy being green. Get the recipe.
Hungry for more? View our entire recipe collection. Learn more about the JBF Chefs Boot Camp for Policy and Change.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
