Last month I made vegetable-based stock for use in soups, meat and other dinners to add moisture, plus a boost of flavor. Since I haven’t been cooking this week, I thought it was the perfect night to take all the soon-to-expire veggies out of the fridge and “stock” up. This time around I boiled about 5 cups of water and added chopped onions, cabbage and kale. I added more water throughout to keep the pot full, since much of the liquid is reduced during the process. Also, I added a little wine and sprinkle of salt. (By the way, just a tablespoon of the frozen stock from last month added a kick to tonight’s ground turkey. The flavor is extra concentrated.)

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