If you happen to find a cauliflower covered in bright green leaves, grab it! When roasted with a little oil in a 400 degree F oven, the smaller cauliflower leaves become crispy, kale-like chips that can be snacked on with your fingers or crumbled atop salads and grains for extra texture. As for the larger leaves, heat up the BBQ or grill pan and give it a brief char. Then toss with dressing, seeds, and avocado for a non-lettuce salad.
如果你恰好看到一颗重重绿叶包裹着的花椰菜,一定要一把夺下。加些许油,烤箱里加热烤到400华氏度,偏小的花菜叶子就会变脆,有点像甘蓝脆片,你用手指头捻下尝尝味道,或者碾碎了撒在沙拉和谷物上,质地很不一般。至于大片儿的花菜叶子,放烤盘里加温,直至略焦。然后加点调味料、翻个个儿,加点籽儿和牛油果,这样不加生菜叶能吃沙拉啦。
3. Seeds
籽儿
The next time you scrape out the juicy, seedy insides of tomatoes and cucumbers, save them.Then mix with a little olive oil, vinegar, and citrus juice for a refreshing take on vinaigrette.
下次你把西红柿、黄瓜多汁多籽儿的瓤挖出来的时候,就存着吧。加点橄榄油、醋、柠檬或者柑橘汁儿,这样的油醋汁别有一番清新爽口的味道。
Pumpkin and winter squash (butternut, acorn, etc.) seeds can be roasted, covered with salt, and eaten straight from a bowl, sprinkled on salads, or added to granola.Lemon seeds can be saved to make natural pectin for jams and jellies.Peppers and tomatoes can be regrown from saved seeds.
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