Chard Stalk Hummus

1. Bring a large pot of water to boil and cook the stalks until very tender, 18 to 20 minutes. Drain.
2. Add the chard stalks and garlic to the food processor and purée, then add the tahini, lemon juice, and salt and process until very smooth. Finally, slowly add the olive oil until blended completely.
3. Transfer to a bowl, drizzle with olive oil, and serve. The hummus can be stored in the refrigerator for up to 3 days.

Parsley Stem Vegan Pesto

1. Add parsley stems, basil, garlic, cashews, almonds, and spices to a food processor and blend until blended but a bit rough.
2. With machine running on the lowest setting, slowly pour in the olive oil.
3. Process until the pesto reaches your desired consistency.
4. Add to pastas, or spread on toast or sandwiches.

Kale Stem Pickles

1. Bring vinegar, water, pickling spice, peppercorn, salt, and garlic to a boil to create the brine.
2. Place kale stems and dill into a mason jar
3. Pour boiling brine into the mason jar, seal, and place into the refrigerator for at least 1 week.
4. Enjoy your pickles on by themselves or as an added crunch on salads