Invest in quality stocks. Do not discard your washed leek tops, parsley stems, kale stalks or cabbage trimmings, save them with carrot peels (NOT carrot tops) and coarse stems from turnips or beets. Refrigerate in a microperf bag until the weekend. Place your collection in a stockpot, add enough cold water to cover and any herbs that strike your fancy, bring to a boil, reduce heat until the water just barely quivers. Simmer for at least an hour and up to 6. Strain, and refrigerate or freeze for use in making sauces, soups and stews, or cooking rice. Your meat trimmings or bones can be simmered along with the veggies, but I try to always have vegetable stock handy when preparing recipes for my vegetarian guests. – denesse