And the "I ate all the zucchini first" way, over spinach, rice, and raw red pepper, which was a nice, crunchy sub:
The rice was special because on Sunday I made use of the peels and odds and ends in the freezer to make homemade vegetable broth! I've always wanted to make my own broth but I've held off because I don't use it much to begin with and I didn't want a ton of leftover stock in the freezer forever and also because a while back (around Thanksgiving) I bought one of the Better than Bouillon concentrated pastes that I still have. But since I've always heard such raves about homemade stock and I hate wasting anything, from paper to fabric to celery nubs, I started bagging our vegetable scraps.
This is about two months worth, maybe? It's mostly carrot peels and celery cuttings but there are also a few kale stems (not too many, it makes the broth bitter), beet tops, red pepper insides, a couple cherry tomatoes and mushrooms, sweet potato peels....uh green beans, parsnip pieces, and lettuce. I think that's all.
I threw it all in a pot, added a few dashes of salt, red pepper flakes, fennel seeds, and two bay leaves, covered it with water and let it come to a boil:
After that, I lowered the heat and let it simmer for about an hour and a half, enjoying the aroma.
Strain into a bowl covered with cheesecloth. Remove and squeeze excess juice out (don't drop the cheesecloth, dumping half the scraps in like I did):
And let the broth cool. Pour into receptacles. Here it is, red from the beets!
Yay, you did it! Right? Yes! Now to find zillions of ways to use up all this broth.