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Sunday, December 11 • 11:45am - 12:30pm
Don't Throw That Out! Great Flavors from Kitchen Scraps & Trim

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The USDA recommends that half your plate be vegetables and fruits. But, eating more fresh produce from your own garden, farmers’ markets, CSAs, supermarkets, and ethnic grocery stores inevitably means more trimmings, wilted leaves, bruised flesh, spots, and more in the trash. We will learn how to use vegetable trim to make delicious stock to use in soups and for cooking grains and legumes, preparing a deliciously hearty vegan Greek Lentil Soup based on the stock. Reducing waste not only helps our environment (and our budgets) but scraps and trim can be a fantastic source of deep flavor.

avatar for Aliza Green

Aliza Green

Cookbook Author
Aliza Green is an acclaimed author and chef who brings her bold international flavors and sustainable, local, seasonal cooking to Baba Olga’s Kitchen at Material Culture in East Falls. Her many cookbooks include The Bean Bible, Starting with Ingredients, The Soupmaker’s Kitchen, Making Artisan Pasta, and The Magic of Spice Blends. Her Field Guides to Produce, Meat, Herbs & Spices, and Seafood are essential references... Read More →

Sunday December 11, 2016 11:45am - 12:30pm
Community Room

Attendees (7)