Don't throw those veggie scraps out; cook with them

Serves 4 to 6 as a side dish.

Note: You will have extra carrot pesto. Burrata is like delicate mozzarella with a creamy center. Adapted from "A Girl and Her Greens" by April Bloomfield by the Detroit Free Press.

Carrot top pesto:

•2 c. lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved

• 3 tbsp. packed fresh basil leaves

• 1/4 c. walnuts, toasted

• 1 to 1 1/2 tbsp. grated Parmesan cheese

• 1/2 tsp. Maldon or other flaky sea salt

• 1/4 c. extra-virgin olive oil

Carrots:

• 20 small carrots, scrubbed and tops trimmed but stems left on

• 2 tbsp. olive oil, plus extra for drizzling, divided

• 3 tbsp. carrot top pesto, plus more to taste

• 1/2 lb. burrata, drained and at room temperature (see Note)

• Small handful basil leaves

• Half a lemon

Directions

To make the carrots: Preheat the oven to 425 degrees with a rack in the center. Pour 2 tablespoons oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in 2 pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon salt. Cook, turning occasionally, until the carrots are browning in spots — about 6 to 8 minutes, but not yet cooked through. Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.

Toss the cooked carrots very gently, as they'll be soft, with the 3 tablespoons prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size.) Add a few more dollops of pesto to the carrots, and sprinkle each piece of burrata with a bit of flaky salt.

Dress the reserved handful of carrot top sprigs and basil with a squeeze of lemon, a drizzle of olive oil and a small pinch of salt. Top the carrots and burrata with the carrot tops and basil.

Serves 6.

Note: This is the salad to make when you have a bunch of radish and beet tops or any other greens and any other vegetables you need to use up. From the Detroit Free Press.

• Leafy tops from beet greens, well rinsed and patted dry

• Celery leaves from the inner ribs

• Fresh herb leaves of choice (parsley, tarragon, carrot tops)

• 6 radishes, cut in half, thinly sliced

• 3 asparagus spears, thinly sliced

• Salt and freshly ground black pepper to taste

• Favorite vinaigrette

• Crusty baguette

Directions

In a large bowl, combine radish tops, beet greens, celery leaves, herb leaves, radishes, asparagus and tomatoes, sprinkle with salt and pepper and toss lightly. Drizzle a small amount of the vinaigrette around the sides of the bowl and toss the salad again working from the sides to the center. You want to just coat the leaves with vinaigrette, not drench them. Serve as a side salad with a crusty baguette.

Calories81Fat6 gSodium380 mg

Carbohydrates6 gSaturated fat1 gCalcium69 mg

Protein2 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

Serves 4.

• 1/2 lb. steak, sliced into thin, 2- to 3-in. pieces

• 2 tbsp. soy sauce

• 1 tbsp. oyster sauce

• 2 tsp. cornstarch

• 1 tsp. sugar

• 3 c. bitesize pieces of broccoli stalks

• 1 large leek, white, light green and dark green leaves, sliced

• Salt to taste

• Noodles or white or brown rice for serving

Directions

Heat a large wok over medium-high heat for several minutes. Add 1 tablespoon peanut oil, and heat for several minutes. Add broccoli and cook for 1 minute, stirring occasionally. Add leeks, and stir-fry a few more minutes. Season with salt, and cook for 1 minute more. Add 1 to 2 tablespoons water to create a steaming effect. Cook for 2 to 3 minutes more, until water is absorbed and broccoli is bright green and tender. Remove from heat, and pour broccoli and leek mixture into a large serving dish. Set aside.

Return wok to stove. Add 1/2 tablespoon peanut oil, and heat for several minutes. Add marinated steak and cook, stirring occasionally, until steak is brown and no pink remains on the outside. For a well-done steak, cook for about 3 to 4 minutes. Remove from heat, and pour steak and sauce over broccoli.

Serve immediately over noodles or rice.

Nutrition information per serving:

Calories174Fat7 gSodium590 mg

Protein17 gCholesterol37 mgDietary fiber2 g

Diabetic exchanges per serving: 2 vegetable, 2 lean meat.

Serves 8.

Note: Pickles can be made 2 weeks ahead. Keep chilled. Adapted from www.epicurious.com.

• 1 lb. chard stems (from about 4 bunches), cut into 4-in. pieces

• 1/4 c. kosher salt

• 2 tbsp. brown mustard seeds

• 1 tbsp. caraway seeds

• 1 c. unseasoned rice vinegar

• 1/2 c. sugar

Toss chard stems, shallot and salt in a colander set in the sink. Let stand 1 hour. Rinse, and drain well. Pack into jars.

Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.

Bring vinegar, sugar and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill. Store in the refrigerator.

Nutrition information per serving:

Calories29Fat0 gSodium780 mg

Protein1 gCholesterol0 mgDietary fiber1 g