Did you get the chance to stop by Love Your Leftovers yesterday? The sun was shining, music was playing, and the free samples were flowing at Chef Steve Golob's cooking demo, where I learned that broccoli stems can be transformed into one of the tastiest slaws you've ever tasted.
If you missed out, fear not—here are Chef Steve's tried and true recipes to help you clear out your fridge and love your leftovers!
Steve’s Lovable Leftover Potato Soup
Serves 4 to 6 people, vegetarian
- 3 cups of leftover mashed potato
- 1 ½ cup swiss chard [chopped leaves and stems]
- ½ cup celery (diced)
- ½ cup carrots (diced)
- ¾ cup old cheddar cheese (grated or crumbled)
- 2 tbsp flat leaf parsley (with stems, chopped)
- 8 cups vegetable stock
- ½ cup heavy cream (optional)
- 2 tbsp olive oil
- Sea salt /black pepper [or cayenne], to taste
- 1 tsp nutmeg
- 2 bay leaf
- Cornstarch to thicken (optional)
Instructions:
Heat olive oil over medium heat. Add celery and carrots. Cook for a few minutes (do not brown). Add stock and bring to a boil. Drop temperature to a simmer. Blend in mashed potato. Whisk to avoid lumps and cook for approximately 15 minutes. Add seasonings (sea salt, black pepper and nutmeg). Add cream if using (be sure to not boil). Add cheddar cheese and once it is melted, add the Swiss chard and cook for a few more minutes. If the soup is too thin, add a little bit of the cornstarch (1 tsp to start) mixed with cold water. If the soup is too thick, add more stock. Add parsley last and serve with a smile.
Chef Steve's Brilliant Broccoli Slaw
Serves 4-5 people
Ingredients:
- 3 cups broccoli, stem and stalk, cut into thin match sticks
- 1 cup carrots, shredded
- ¾ cup celery leaves
- 1 cup B.C. gala apples, diced
- 1 cup broccoli florets
- ½ cup toasted pumpkin seeds
- ½ cup green onion, chopped
- 1 cup red cabbage, shredded
- ½ cup radish, shredded
- 4 tbsp cilantro, leaves and stems chopped
- 4 oz apple cider vinegar
- 10 oz olive oil
- Sea salt /black pepper, to taste
- Lemon zest from 2 lemons
- 2 tbsp honey
Instructions:
Mix vegetables in large bowl, add lemon zest, honey, vinegar and olive oil, salt and pepper. Toss gently, chill for one hour before serving.
Note: add pumpkin seeds just before serving