Chef Bert Brown-Orleans cooked up some delicious snacks with Climate Classes and Common Good City Farm using scrap foods and provided the recipes so you can try at home!

Enjoy his Herb Stem Tahini Dip recipe:

This recipe uses the stems of fresh herbs, which are packed with flavor and often discarded. The stems of cilantro and parsley are particularly good for this, but you can also use basil and dill stems. Using a blender or food processor is key to getting a smooth, creamy dip.

Yields: about 1 1/2 cups

Prep time: 10 minutes

Ingredients:

 * 1 cup (packed) of herb stems (cilantro, parsley, or a mix)

 * 1/2 cup tahini, stirred well

 * 1/4 cup fresh lemon juice

 * 1-2 cloves garlic, minced or grated

 * 1/2 teaspoon ground cumin (optional)

 * 1/2 teaspoon salt, or to taste

 * 1/4 – 1/2 cup ice-cold water, as needed for consistency

 * 1-2 tablespoons extra virgin olive oil (for drizzling)

Instructions:

 * Wash and Prep the Stems: Thoroughly wash your herb stems and pat them dry. For thicker stems, like those from parsley, you may want to chop them into smaller pieces before adding them to the blender. The thin, flexible stems of cilantro can be used as is.

 * Combine Ingredients: In a blender or food processor, combine the herb stems, tahini, lemon juice, minced garlic, cumin (if using), and salt.

 * Blend until Smooth: Begin blending the ingredients. The mixture will likely seize up and become very thick at first. This is normal.

 * Add Water: With the blender running, slowly add the cold water, 1 tablespoon at a time, until the dip becomes smooth and creamy. The cold water helps to create a silky, emulsified texture. Continue to blend until the herbs are completely broken down and the dip is a uniform consistency. For a thicker dip, use less water; for a pourable dressing, use more.

 * Taste and Adjust: Taste the dip and adjust the seasonings as needed. You may want to add more lemon juice for brightness, more salt, or another clove of garlic for a stronger flavor.

 * Serve: Transfer the dip to a serving bowl. Drizzle with a little extra virgin olive oil and serve immediately with pita bread, crackers, or fresh vegetables.

Tips and Variations:

 * Herbs: This recipe works best with tender, green stems. Avoid using the tough, woody stems from herbs like rosemary or thyme.

 * Consistency: The key to a good tahini dip is finding the right balance of tahini and water. Start with less water and add more gradually to achieve your desired consistency.

 * Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the blender for a spicy version.

 * Storage: Store the leftover dip in an airtight container in the refrigerator for up to 3 days. It may thicken in the fridge, so you can whisk in a little more water and lemon juice to thin it out before serving again.

Thank you to Chef Bert, our volunteers, and attendees for a great scrappy cooking class!