Janani Narayan

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 1 batches.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.