Valley chef talks sustainable kitchen to help the planet

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Valley chef talks sustainable kitchen to help the planet
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Ashlee DeMartino’s fascination with weather began at a young age. Growing up in Kansas City, Missouri she was captivated by the incredible Midwest storms.

Dwight has a passion for cooking but a high priority in his kitchen is sustainability.

"So, it's a sustainable cycle of utilizing the product," said Dwight, who wants to show Arizonans how to stop wasting food, save money and make their ingredients go further, starting with the meats they buy. Don't throw out the bones, give them a roast in the oven with carrots celery and onions. Dwight says that will create a rich stock that is full of nutrients and flavor. It can then be used for soups, sauces, gravies, or a drink.“People think you have to use basil to make pesto but you don’t. You can use any green, so this is an arugula mixture that is a little wilted but still good, you can still use it. So, we start by putting that into the food processor,” said Dwight.

“If you make a big tube of this, you can take little containers and portion it off and freeze it and just pull it out about 15 minutes before you need it and let it thaw out and you can use it for pasta, chicken, on a sandwich the list goes on and on,” said Dwight.

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