Stories / Impact, Recipes

How to Make Your Salsa Verde Greener Than Ever

Maggie Borden

August 17, 2016


Looking to go greener than ever before? This waste-less recipe from JBF Boot Camp alum Ryan Nelson does double duty, saving leftover produce and grains from the compost bin. Nelson, of Late Harvest Kitchen and the North End BBQ in Indianapolis, takes stale bread, herbs, and radish greens and incorporates them into this versatile salsa verde, packed with umami and able round out almost any meal. With a jar of this flavor-bomb in your fridge, you’ll find it’s plenty easy being green. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.