Vegetable Stock – Budget Friendly


It seems like every time we go grocery shopping we have to toss out a few leftover vegetables that have started to go limp after two weeks in the fridge. Not much, just a few stalks of celery, a handful of baby carrots. Maybe a little parsley.

It also seems like an awful waste to toss our those vegetables. What could we do with them? Well we often have a need to buy stock for various dishes especially soups. So it seems like there might be a great opportunity here.

Why not make vegetable stock from them? In fact, the more I investigated the idea the more frugal and practical it seems. Because even the trimmings from vegetables used during the week can be used. The stems of various herbs, the root end of an onion and other trimmings from an onion, etc. can all be put into baggies and frozen until enough accumulates to make stock.

The options seem endless.  One recommendation I did see, though, is to be careful to keep the flavor of the stock fairly neutral flavor. As some recipes may not combine well with a strongly spiced stock. For instance, you may not want a lot of garlic in a stock you might want to use in soup. However, another dish might benefit from such a stock. Well it is easy enough to add it, but you can’t take it away once it is there.

So below is a simple neutral recipe:
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Grilled Summer Vegetables


Summer is definitely grilling season.

This recipe is a great way to use whatever vegetable that is in season.

It is so tasty and such an easy way to save electricity. Continue reading “Grilled Summer Vegetables”

Vegetable Stir Fry


This is a little more challenging dish to make. There is quite bit of vegetable prep involved. Lots cutting and chopping but a fairly quick cook wants the prep is done. With careful vegetable prep this makes a beautiful dish. We have also prepared a video of making this dish.

Continue reading “Vegetable Stir Fry”