Buried treasure alert! If you tend to toss broccoli stalks, beet greens or sweet potato skins when prepping veggies, you’re missing out on a whole lot of nutrition, fiber and flavor. Transform these “scraps” into scrumptious alternatives with tips from Cleveland Clinic chef Jim Perko:
Broccoli Stalks: Broccoli florets get all the glory, but the stalks are loaded with minerals and beta-carotene. You don’t need a beaver’s incisors to enjoy them, either; just peel the outer layer, chop off the woody bottom, and cut the remaining stand into small slices. Cook the slices with the florets, or add them raw to salads. Yum! Like water chestnuts, but a lot less expensively.
"My children all love broccoli...." Gwyneth Paltrow