Stem greens

fresh green beans cut stems off • diced pack of thin bacon • diced seeet onion • jalapeño diced (remove seeds may be less spicy) • Worcestershire sauce • Salt, pepper, garlic powder to taste • Tony Chachere’s spice to taste • butter • Vegetable broth • olive oil

olive oil • Yellow onion, finely diced • Garlic cloves • zucchini, sliced into half-moons • cans butter beans, drained and rinsed • large handfuls fresh spinach • Silken Tofu • Salt & black pepper, to taste • –3 kale leaves (stems removed) or extra spinach • roasted unsalted cashews • roasted unsalted cashews • fresh lemon juice •

lbs. 3 large mixing bowls full • large yellow onion, peeled and quartered • large heads of garlic, peel and leave cloves whole • bell pepper, your color of choice. I used 1 green 1 orange. Core and seed. Quartered • large jalapeño peppers, leave whole • medium poblano pepper, remove seeds • Serrano pepper, leave whole • olive oil • kosher salt • cilantro, take the course stems off • large limes • Everything needed to can. Canning jars, rings, lids, and a large canning pot with rack

ea mustard greens (select one with large leaf stems) • shallots (sliced) • green onions (quartered) • red Thai chili (whole) • rock sea salt • sugar • water • rice water

green Thai chili (chopped, slightly seeded if you want to lessen the spice) • small green bell pepper (seeded & chopped) • kaffir lime leaves (discard end stem, minced) • rock sea salt • sugar • MSG • fresh lime/kumquat juice • condensed milk (1/2 can)

extra firm tofu (or paneer) • Garam masala • Nutritional yeast • salt • Stinging nettles • Chard, stems separated • Spinach • Onion, chopped • Cumin seeds • Turmeric • Ground coriander • Green chili (or less) chopped •

pasta • cabbage • scallion stems • garlic clove • miso • sugar • soy sauce • sake • butter • avocado oil

To make Guntur Chili Pepper Oil: • Dried guntur chili peppers, 100 grams, stems removed • peanut oil • seasalt • hardneck garlic cloves • Black mustard seeds • fenugreek seeds • To pickle the green mangos: • large fresh green mangoes, cubed, pits removed

Ham trimmings divided • turnip stems • turnip greens • turnip root • Spanish ground paprika • salt • bulk sausage I used Jimmy Dean brand • salted butter • beef broth divided • Chinese black vinegar • rice vinegar • mirin •

Sea salt to taste • large handfuls haricots verts or green beans, stem ends trimmed • unsalted butter • chopped fresh dill • Coarsely ground black pepper to taste

pickling seasonings divided • mustard green stems and stalks • distilled white vinegar • kosher salt • sugar • yellow mustard seed divided • Dill weed divided

collard greens washed and cut in strips. Take out stems if you would like. I include some stems in mine • Smoked turkey wings • Chicken broth • Slap ya mama seasoning • Red pepper flakes • Sweet onion • Minced garlic • Salt and pepper • Roasted chicken better than bouillon • apple cider vinegar • Olive oil

chicken pieces • onion, chopped • black cardamoms • green cardamoms • cloves • bay leaf • garlic, minced • potatoes, quartered • carrot, peeled, cubed • tomatoes, halved • spinach, blanched (optional) • pepper powder •

sliced purple onion • sliced green bell pepper • sliced red bell pepper • celery stem sliced • minced garlic • egg noodles boil in water and set aside • Salt and pepper to taste • Basil and Oregano to taste • Country and Tony’s Creole Seasoning to taste • Ground Coriander to taste • Butter and olive oil • cream chicken soup •

deboned rotisserie chicken • small bag of cook shrimp • sliced red bell pepper • sliced green bell pepper • sliced purple onion • celery stem diced • minced garlic • chicken broth • jar Alfredo sauce • tomato sauce • Salt and pepper • Basil, Oregano, ground coriander •

Mutton (bone-in) • Basmati rice • large Potatoes • Green chilli paste • Thallakapatty biriyani masala • Bengali biriyani masala • Ginger garlic paste • Lime juice • Yoghurt • large Onions (sliced) • medium Tomatoes (chopped) • Whole spices for rice (star anise, mace, cilantro stems, cinnamon, cloves, black cardamom, green cardamom) •

Large Cucumber - peels and de seeded then sliced • a sweet cherry tomatos - Cut in half or quarters • green olives sliced in half • Red Onion Finely Sliced • Feta Cheese- cut into Cubes • Large Bunch of freesh mint - picked off the stem and chopped • Olive Oil • Red wine Vinigar • Dijon Mustard • Dried Oregano • Large pinch Salt and Black Pepper • Garlic Minced

frozen Tilapia Filets. Mine had 6 pcs • Fillets cut in half lenght ways • Spoon Miran • Light Soy Sauce • Grated freash ginger • garlic thinly sliced • Finely Chopped spring onion Greens to serve • Fillets cut in half lenght ways • garlic thinly sliced • Salted Melted Butter (or use olive oil for lighter version) • Green Chillis finely sliced • Lemon or lime Juice •

whole free range chicken (cleaned & chopped into chunks) • minced lemongrass • minced garlic • minced shallots • chicken bouillon • sugar • sea salt • msg • ground black pepper • fish sauce • River leaves (no stems) • lemongrass stalk (smashed & halved) •

Green tomatillos • Small zucchini • cilantro (stems removed) • Avocado • Yellow onion • Jalapeno (seeds removed) • water • white vinegar • salt • Canola Oil

vegetable groups: • I leafy greens: dark green vegetables, kale, spinach, arugula,collard greens, lettuce • II root vegetables: sweet potato mash, carrot purée,radishes, turnips, parsnips, sweet potatoes, beetroots • III bulb vegetables: onions, garlic, leeks, shallots • IV stem vegetables: asparagus, celery rhubarb, bamboo shoots, • V flower vegetables: broccoli,cauliflower,artichokes,zucchini blossoms • VI fruit vegetables: zucchini purée, crookneck squash, tomatoes, cucumbers, eggplant,bell peppers • VII pod vegetables: green beans,peas,okra,snow peas • VIII tuber vegetables: potatoes, yams, Jerusalem artichokes • IX seed vegetables: corn, legumes, • X fungi and seaweed: button mushrooms,shiitake mushrooms, portobello mushrooms • Fruit groups: •

pork shoulder, slow cooked and shredded • russet potatoes, peeled and cut into large match sticks and boil for 5 minutes in salted water • Masa for 60 tamales • package corn husks • qtz of vegetable broth • large onion, peeled • garlic, with the top cut off • oil • tomatillos, quartered • onions, large dice • serrano peppers, stem removed and boiled until olive green • poblano peppers, blackened, peeled and seeded •

beef flank steak (sliced) • oyster sauce • sugar • chicken bouillon granulate • soy sauce • ground black pepper • neutral oil • dark soy sauce • Soy sauce • oyster sauce • chicken bouillon granulate • sugar •

cilantro, stems only • " piece ginger, peeled and roughly chopped • garlic • green onions, chopped • Serrano pepper, chopped • small bunch fresh basil (about 6 - 8 leaves) • palm sugar (1 tbsp for paste, 1 tbsp for sauce) • petit choy (choy mue), halved • can premium coconut milk • fish sauce • (15 to 18) half-shell mussels, fully defrosted • red pepper, cut into thin strips

bone-in skin-on chicken thighs • olive oil, divided • packet Hidden Valley Ranch Restaurant Style Dressing • garlic clove, minced • 12 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.) • onion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root • Note: I had a leftover half of a green pepper that I also sliced into the mix

Ingredients: • spaghetti noodle • salted butter • stems green onion • garlic finely minced • shrimp • black pepper • sugar • soy sauce • msg (optional) • pasta water if needed • Parmesan cheese

fresh or frozen mussels • onion • stems green onions • Fresno chili minced • shallot minced • medium ginger root julienne • garlic roughly chopped • fresh Thai basil

small bundle vermicelli • garlic (roughly chopped) • shallot (minced) • lemongrass • Fresno chili (minced) • stem green onion (sliced) • lettuce leaves for wraps