Reducing food waste is not just an environmentally friendly practice; it’s also a creative and delicious way to get the most out of your groceries. By using produce scraps, you can whip up tasty dishes that are both nutritious and economical. Here are 11 inventive recipes to help you make the most of your produce scraps, from kale ribs to carrot tops.
Savory Kale Stem Pesto
Don’t throw away those tough kale stems! Transform them into a savory pesto that’s perfect for pasta or as a spread on toast.
Ingredients:
- Kale stems from one bunch of kale
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1/2 cup olive oil
- Salt and pepper to taste
Step-by-Step Preparation:
- Prepare the Kale Stems: Rinse and chop the kale stems into smaller pieces.
- Blend the Ingredients: In a food processor, combine the kale stems, garlic, Parmesan cheese, and nuts. Pulse until finely chopped.
- Add Olive Oil: With the processor running, slowly add the olive oil until the mixture is smooth. Season with salt and pepper to taste.
Serving Suggestions:
- Toss with cooked pasta.
- Spread on toasted bread for a quick snack.
Zesty Carrot Top Pesto
Carrot greens are often discarded, but they can be turned into a vibrant and zesty pesto.
Ingredients:
- Carrot tops from one bunch of carrots
- 1 clove garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup nuts (almonds or walnuts work well)
- 1/4 cup olive oil
- Juice of one lemon
- Salt and pepper to taste
Step-by-Step Preparation:
- Prepare the Carrot Tops: Rinse the carrot tops thoroughly to remove any dirt.
- Blend the Ingredients: In a food processor, combine the carrot tops, garlic, Parmesan cheese, and nuts. Pulse until finely chopped.
- Add Olive Oil and Lemon Juice: With the processor running, slowly add the olive oil and lemon juice until the mixture is smooth. Season with salt and pepper to taste.
Serving Suggestions:
- Use as a dip for vegetables.
- Drizzle over roasted vegetables or grilled meats.
Crispy Potato Peel Chips
Potato peels make a delicious and crunchy snack when baked to perfection.
Ingredients:
- Peels from 4-5 potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Your favorite seasonings (optional)
Step-by-Step Preparation:
- Prepare the Peels: Wash the potato peels thoroughly and pat them dry.
- Season the Peels: Toss the peels with olive oil, salt, pepper, and any additional seasonings you like.
- Bake: Spread the peels in a single layer on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.
Serving Suggestions:
- Serve as a snack with your favorite dip.
- Use as a crunchy topping for soups or salads.
Refreshing Watermelon Rind Salad
Watermelon rind can be surprisingly delicious when prepared correctly. This refreshing salad is a great way to use up the often-discarded part of the fruit.
Ingredients:
- Rind from one watermelon, peeled and thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup fresh mint leaves
- Juice of one lime
- 2 tablespoons honey
- Salt and pepper to taste
Step-by-Step Preparation:
- Prepare the Rind: Peel the green skin off the watermelon rind and slice the white part into thin strips.
- Mix the Salad: In a large bowl, combine the watermelon rind, cucumber, and mint leaves.
- Dress the Salad: In a small bowl, whisk together the lime juice, honey, salt, and pepper. Pour over the salad and toss to combine.
Serving Suggestions:
- Serve chilled as a refreshing side dish.
- Add feta cheese for extra flavor.
Flavorful Broccoli Stem Slaw
Broccoli stems are often overlooked, but they make a crunchy and tasty slaw.
Ingredients:
- Stems from one bunch of broccoli, peeled and shredded
- 2 carrots, shredded
- 1/4 head of cabbage, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Step-by-Step Preparation:
- Prepare the Stems: Peel the tough outer layer of the broccoli stems and shred them using a grater or food processor.
- Mix the Vegetables: In a large bowl, combine the shredded broccoli stems, carrots, and cabbage.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour over the slaw and toss to combine.
Serving Suggestions:
- Serve as a side dish with grilled meats.
- Use as a topping for sandwiches and tacos.
Hearty Vegetable Stock
Collecting vegetable scraps to make a homemade vegetable stock is a great way to reduce waste and add flavor to your dishes.
Ingredients:
- Assorted vegetable scraps (onion skins, carrot ends, celery leaves, etc.)
- 8 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 cloves garlic, crushed
- Salt to taste
Step-by-Step Preparation:
- Collect the Scraps: Keep a container in your freezer to collect vegetable scraps over time.
- Simmer the Stock: In a large pot, combine the vegetable scraps, water, bay leaves, peppercorns, and garlic. Bring to a boil, then reduce heat and simmer for 1-2 hours.
- Strain the Stock: Strain the stock through a fine mesh sieve, discarding the solids. Season with salt to taste.
Serving Suggestions:
- Use as a base for soups and stews.
- Freeze in portions for later use.
Citrus Peel Infused Water
Instead of tossing citrus peels, use them to infuse water for a refreshing drink.
Ingredients:
- Peels from 2-3 citrus fruits (oranges, lemons, limes)
- 8 cups water
Step-by-Step Preparation:
- Prepare the Peels: Wash the citrus peels thoroughly and cut them into strips.
- Infuse the Water: Place the peels in a large pitcher and add the water. Let sit in the refrigerator for a few hours or overnight.
Serving Suggestions:
- Serve chilled over ice.
- Add a few mint leaves for extra freshness.
Crispy Brussels Sprout Leaves
Brussels sprout leaves can be roasted to make a crispy and nutritious snack.
Ingredients:
- Leaves from 1 pound of Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
Step-by-Step Preparation:
- Prepare the Leaves: Separate the leaves from the Brussels sprouts and wash them thoroughly.
- Season the Leaves: Toss the leaves with olive oil, salt, and pepper.
- Roast: Spread the leaves in a single layer on a baking sheet and roast at 400°F (200°C) for 10-15 minutes, or until crispy.
Serving Suggestions:
- Serve as a snack or side dish.
- Sprinkle with Parmesan cheese for extra flavor.
Sweet Apple Peel Chips
Apple peels can be turned into a sweet and crunchy treat with just a few ingredients.
Ingredients:
- Peels from 4-5 apples
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Step-by-Step Preparation:
- Prepare the Peels: Wash the apple peels thoroughly and pat them dry.
- Season the Peels: Toss the peels with sugar and cinnamon.
- Bake: Spread the peels in a single layer on a baking sheet and bake at 225°F (110°C) for 45-60 minutes, or until crisp.
Serving Suggestions:
- Enjoy as a snack.
- Use as a topping for oatmeal or yogurt.
Nutritious Beet Green Smoothie
Beet greens are packed with nutrients and make a great addition to smoothies.
Ingredients:
- Beet greens from one bunch of beets
- 1 banana
- 1/2 cup pineapple chunks
- 1 cup spinach
- 1 cup water or coconut water
Step-by-Step Preparation:
- Prepare the Greens: Wash the beet greens thoroughly.
- Blend the Ingredients: In a blender, combine the beet greens, banana, pineapple, spinach, and water. Blend until smooth.
Serving Suggestions:
- Serve immediately for the best flavor.
- Add ice for a thicker smoothie.
Radish Greens Soup
Radish greens are often discarded, but they can be used to make a nutritious and flavorful soup.
Ingredients:
- Greens from one bunch of radishes
- 2 potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- Salt and pepper to taste
- Fresh herbs (optional)
Step-by-Step Preparation:
- Prepare the Greens: Wash the radish greens thoroughly and chop them.
- Cook the Soup: In a large pot, sauté the onion and garlic until soft. Add the potatoes and vegetable stock, and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Add the Greens: Add the radish greens to the pot and cook for an additional 5-10 minutes. Season with salt and pepper to taste.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Garnish with fresh herbs if desired.
Serving Suggestions:
- Serve with crusty bread.
- Top with a dollop of sour cream or yogurt.