Welcome to a recipe that’s more than just a salad—it’s a simple yet powerful way to connect your kitchen with a global movement for better nutrition and sustainability.
Not only do these cupcakes cut down on food waste, but they’re also a conversation starter, showcasing how small changes in the kitchen can lead to a more sustainable lifestyle.
Used as a healing soup for thousands of years, bone broth is an easy way to savor the flavors of your Thanksgiving table while promoting a healthy immune system during the height of cold and flu season.
Chef Terry Koval has contributed to some of Atlanta’s most recognized kitchens and received the prestigious recognition as 2012 StarChefs.com Atlanta Rising Star Sustainable Chef. See his recipe for a delicious deconstructed carrot salad below.