This story originally appeared in the Santa Barbara Green Guide 2025/26,
a collaboration publication between ‘Santa Barbara Independent’ and ‘Bluedot Living‘.
Thinking creatively about how to use every part of your vegetables is both economical and sustainable, helping to reduce food waste while maximizing flavor and nutrition. You can create rich, flavorful stocks or add extra layers of depth to soups, stews, and sauces by repurposing vegetable scraps that are often discarded — like skins, stems, and leaves. You can use the stock immediately or freeze it in portions for future meals, ensuring you always have a homemade base on hand. These three recipes will take you through the process.
RECIPE: Vegetable Roast With Tahini Yogurt Sauce
One-pan dishes such as this are great for busy weeknights when you want to avoid having masses of washing up after cooking dinner. I make these easy vegetable roasts throughout the year with the seasonal vegetables I have on hand. This version celebrates autumn with glorious, sweet, earthy cruciferous vegetables and jewel-toned squashes. I use zucchini and patty pan squash in the summer and often add asparagus in the spring. Use the vegetables you have to hand. It will always be a treat…