Gingery Vegetable Broth
Chef and James Beard Award-winning cookbook author Virginia Willis says, "I save my veggie peels and scraps in a gallon-size bag in my freezer to make this broth. Before I prepare it, I also take a moment to clean out the produce drawer of any limp carrots, shriveled mushrooms and herbs on their way out. (However, please do keep in mind this is not a garbage bag! If it's too far gone it belongs in the compost, not the stockpot.)" Garlic, ginger and turmeric add great flavor and extra nutrients.