LEMONY OLIVE OIL-POACHED BROCCOLI STEMS AND CHICKPEAS ON RICOTTA TOAST

If you think you’ve reduced your food waste, Lindsay-Jean Hard thinks you can do better. The Food52.com editor has created a quirky manual for using every last molecule of vegetable matter that comes into your kitchen, complete with dozens of recipes for the matter formerly considered compost. Cooking With Scraps will help you turn peels, cores and rinds into tasty snacks and meals. Start with one of my favourites, broccoli stems.

Stems ( large and small) and leaves from 2 heads broccoli 1/2 cup (125 mL) extra virgin olive oil, plus more for drizzling 1 can (15 ounces/430 mL)) chickpeas, drained and rinsed 1/4 cup (60 mL) freshly squeezed lemon juice

1/2 tsp (2.5 mL) fine-grain sea salt

Thick slices of crusty bread 1 container (16 ounces/450 g) ricotta cheese

Red pepper flakes, for garnish (optional)

1. Remove the tough outermost layer of the broccoli stems, reserving any leaves. Chop the broccoli into roughly chick-peasize pieces.

2. Heat 1/3 cup olive oil in a medium-size saucepan over medium heat. Add the broccoli. If the pieces aren’t fully covered, add more olive oil. Cook until nearly tender, about 5 minutes. Add the chickpeas, 3 tbsp. (45 mL) of lemon juice, and salt.

3. Cook until the broccoli is fully cooked, but not yet turning to mush, another minute or two, and remove from the heat. Add the broccoli leaves and stir, so that they wilt. Taste and adjust, adding the additional tablespoon of lemon juice or more salt if necessary.

4. Meanwhile, toast the bread slices in a toaster (or on a sheet pan under the broiler). Spread some ricotta cheese on each piece of toast and then top each one with some of the broccoli and chickpea mixture. Drizzle with olive oil and a sprinkle of red pepper flakes, if desired.

Makes: appetizers for a small crowd, or a single slice of toast each for 3or4