Root-to-leaf recipes: Delicious dishes from food scraps By Amy Palanjian | January 10, 2017 Next Enjoy a Fall Equinox Feast Related Gooey Spiced Squash Blondies Herbed Chicken Thighs and Parsnips with Cider Mustard Pan Sauce Roasted White Bean Galette with Caramelized Onion and Cranberry Chili Jam 0 comment 41 Facebook LinkedIn Twitter Google + Pinterest Print