Candied Citrus Peel

Don’t say we didn’t warn you, this citrus peel is citr-iously delicious!

  • 3 lemons
  • 8 cups cold water, or as needed
  • 2 ½ cups white sugar, or as needed
  1. Use a veggie peeler to remove that tasty peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another rad use (hello cheesecakes, lemonade, here we come!).
  2. In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
  3. Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
  4. Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in a mighty fine airtight container to keep them reeaal fresh. These bad boys will keep for several weeks.

Recipe adapted from

SOS: Save Our Scraps Veggie Stock

A lot of everyday trimmings from food prep can go in a vegetable stock. If it isn’t rotten, toss it in!

  • Onion skins, leek trim, garlic, green onion
  • Carrots, celery, peppers, asparagus, broccoli stems, zucchini
  • Stems of herbs

HANDY HINT: Don’t have a pot of stock continuously on the back burner? Freeze scraps in an airtight container until you are ready to simmer a pot of stock.

  • 4-6 cups of scraps
  • 2 bay leaves
  • 5 black peppercorns
  • clove of garlic
  • salt to taste
Method 1: Quick Veg Stock
  1. Add all ingredients to in a medium pot. Cover with cold water and bring to a boil over high heat.
  2. Reduce temperature to medium and simmer stock for one hour.
  3. Follow directions for straining and storing below.
Method 2: The Flavour Booster
  1. Preheat oven to 200 C. Toss scraps and garlic lightly with 1 tablespoon olive oil and place in a shallow roasting pan.
  2. Roast for 20-30 minutes (depending on size and variety of scraps) until caramelized, but not charred in any way.
  3. Transfer roasted vegetables to a large pot and cover with cold water. Add bay leaf and peppercorn and bring to a boil over high heat.
  4. Reduce temperature to medium and simmer stock for one hour.

Follow directions for straining and storing below.

Straining and storing this mega-tasty stock
  1. Cool stock completely to lukewarm, then strain and compost the solids.
  2. Pour stock into clean jars, leaving a good half-inch of headspace. Cool completely in the refrigerator.
  3. Store up to five days in fridge or freeze for up to three months!