From the scrap pile to the skillet!

In the professional kitchen, food scraps that can be used for another purpose are rarely thrown out.  Bits and pieces of carrots, onions, tomatoes, mushrooms, chiles, and so on can be used to make stocks and soups.  We take this simple philosophy to heart at home as well.  Throughout the week we save our bits of vegetable and fruit pieces and turn then into delicious meals.  This time around we have parts of jalapenos, tomatoes, onions, carrots, mushrooms, and red bell peppers.  We took all the left over scraps, tossed them in olive oil, added some garlic and herbs, and roasted then on 425F until tender.  We then took the roasted pieces and pureed them up with chicken broth, finished it off with some salt and pepper, and ate a hearty, tasty meal.  Try using your scraps for dinner!