sfe_zw_soupstock_onion_750x375px.jpgMake soup stock.

Your grandma did it, and so can you. 

Rescue vegetable odds and ends before they hit the compost. To make soup stock, chop vegetables you have on hand, cover with water, and simmer for about an hour. After making stock a few times, you'll learn which flavors work best together.

Chicken bones have marrow which adds body to broth.

Vegetable scraps add flavor and nutrients: celery leaves, onion parts, carrot and zucchini ends, or stems from fresh herbs like cilantro or parsley.

Next tip: Eat roots, leaves.                             Love food? Shop your fridge.