Cooking with Whole Vegetables

Cauliflower, beets, pumpkins, leafy greens, fennel and leek, are some of the Winter highlights at the markets. At Clove, we want to help you keep vegetables on the table all year round. This collection of recipes brings hearty, nourishing low-waste meals to the kitchen.

Cauliflower leaves become the base of a vegetable bake, beetroot stems turn into a delicious salsa for a salad, while broccoli leaves and stems make this homemade orecchiette a simple show stopper. Pumpkin seeds become a crunchy soup topper and learn a new trick that will keep leek tops out of the bin!