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1. Freeze leftover parmesan rinds to make parmesan broth.
Tukka Koski / Via bonappetit.com
Never throw away your parmesan rinds. Those precious ends are filled with flavor and are the perfect way to amp-up broth, soup and stock recipes.
Get the recipe here.
2. Freeze shrimp shells to make seafood stock.
Jesse Szewczyk/Buzzfeed
Seafood stock is the perfect way to extract all the flavor out of shrimp shells. The flavorful liquid is ideal for making paella, jambalaya and curries, and can be stored in your freezer for up to three months.
Get the recipe here.
3. Make a delicious salad out of shaved broccoli stalks.
www.instagram.com/joskitchenlarder
http://withfoodandlove.com/broccoli-stem-salad/
Broccoli stalks are the tender underdogs of the food world. Try them in slaws, salads, and stir-fry to discover a whole new way to love broccoli.
Get the recipe for a delicious broccoli stem salad here.
4. Sautée chard, kale, and beet stems for a delicious and nutrient-dense side dish.
http://www.spoonforkbacon.com/2013/06/citrus-sauteed-beet-stems/
http://www.spoonforkbacon.com/2013/06/citrus-sauteed-beet-stems/
Stems of hearty greens like kale, beet, and chard are great for sautéing. Try them in your favorite hash, side dish, or pasta for a burst of healthy flavor.
Get the recipe for citrus sautéed beet stems here.
5. Freeze every vegetable scrap to make homemade vegetable stock.
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6. Steep banana peels overnight in milk or cream to infuse a subtle banana flavor.
Chiccododifc / Getty Images
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The perfect technique for making flavored whipped cream, desserts and hot chocolate.
7. Dehydrate unused citrus rinds to use in recipes calling for fresh zest.
Harmpeti / Getty Images
http://www.cupcakeproject.com/2010/09/dont-throw-away-your-citrus-rinds-dry.html
Dehydrating citrus peels is a great way to use entire oranges and lemons. Simply dry the peels in a warm oven and give them a blitz in your spice grinder. The end result is bright, fragrant, and adds a peppy pop to any dish.
Get the recipe here.
8. Infuse vinegar with leftover fruit scraps to make your vinaigrettes burst with flavor.
Esseffe / Getty Images
http://www.bonappetit.com/recipe/strawberry-vinegar
Make flavored vinegars by steeping fruit scraps in vinegar overnight. The fruity results are perfect for making vinaigrettes or using in co*cktails.
Get the recipe here.
9. Or go full DIY and turn leftover wine into homemade vinegar.
If you ever find yourself with leftover wine, simply transfer it into a covered mason jar with a splash of raw apple cider vinegar. In a few weeks your woeful wine will transform into homemade vinegar.
Get the recipe here.
10. Save fresh herb stems to make infused oils.
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http://www.bonappetit.com/test-kitchen/ingredients/article/parsley-herb-oil
Turn your leftover herb stems into flavorful infused oil perfect for adding punch to pastas and vinaigrettes.
Get the recipe here.
11. Use overripe fruit to make jams and jellies.
Et1972 / Getty Images
http://www.bonappetit.com/test-kitchen/how-to/article/how-to-make-homemade-jam
Is your fruit past its prime? Make jam! This old-school way of minimizing food waste is the best option for days where you find yourself with five pounds of uneaten strawberries.
Get the recipe here.
12. Use stems, stalks, and otherwise discarded produce parts to make delicious puréed soup.
For any puréed soup that calls for broccoli or mushroom, substitute equal parts broccoli stalks or mushroom stems. The stems taste exactly the same as the real deal and are a breeze to prep.
Get the recipe for creamy broccoli and white bean soup here or Hungarian mushroom soup here and try making them with leftover stems and stalks!
13. Freeze leftover bones to make luscious bone broth.
http://www.bonappetit.com/recipe/toasted-garlic-beef-stock
Freeze leftover bones from roasts and braises to make succulent bone broth. When you are ready to tackle the project, make sure to give the frozen bones a quick roast in the oven first for maximum flavor.
Get the recipe here.
14. Turn the strained pulp of DIY almond milk into almond flour perfect for baking cookies and cakes.
The pulp left over from making almond milk is perfect for making cakes, cookies and macarons. After straining, spread the wet pulp onto a sheet tray in a 250° oven and let dry for three hours. For those of you not DIY'ing you almond milk yet, give it a try and taste the difference for yourself.
Learn how to make homemade almond milk and repurpose the pulp here.
15. Turn less-than-perfect greens into flavorful pesto.
http://www.foodiecrush.com/how-to-make-arugula-pesto/
http://www.foodiecrush.com/how-to-make-arugula-pesto/
Pesto isn't just for basil anymore. Many wilting greens such as arugula, cilantro, or spinach can be turned into a flavorful pesto with the addition of just a few ingredients.
Get the recipe for arugula pesto here.
16. Turn tough chard stems into delicious chickpea-free "hummus."
Poppyb / Getty Images
https://food52.com/recipes/36752-tara-duggan-s-chard-stalk-hummus
Although not technically a hummus, this chickpea-free dip gets its creamy texture from the otherwise discarded stems of chard.
Get the recipe here.
17. Make DIY flavored vodka with leftover fruit, herbs, and citrus.
Getty Images
Infuse vodka with leftover herbs, citrus and fruit for an elevated take on flavored vodka. Steep for three to five days and use in your favorite co*cktails!
Get the recipe for this cucumber-basil-infused vodka here.
18. Turn otherwise discarded potato peels into crispy snacks.
Don't let potato peels go to waste. Give them a quick fry in hot oil and sprinkle with flaky sea salt for an addictive, waste-free snack.
Get the recipe here.
19. Use celery leaves to make homemade celery salt.
https://www.culinaryhill.com/homemade-celery-salt-recipe/
https://www.culinaryhill.com/homemade-celery-salt-recipe/
Celery leaves can be tossed into salads or transformed into homemade celery salt with ease. Simply dry your celery leaves in a low oven for 20 minutes and pulverize in a spice grinder with salt for the ultimate Bloody Mary garnish.
Get the recipe here.
20. Turn overlooked beet greens into a healthy snack.
http://whiteonricecouple.com/recipes/baked-beet-greens/
http://whiteonricecouple.com/recipes/baked-beet-greens/
Beet, mustard, turnip, and radish greens can be transformed into crunchy snacks with a bit of olive oil and sea salt. Instead of throwing them away, throw them into an oven and start snacking!
Get the recipe here.
21. Dry leftover herbs and peppers for later use.
Sergio_kumer / Getty Images
Getty Images
Drying leftover herbs and peppers is a good way to preserve them for later use. If you don't have the patience to hang-dry them, try drying them in a low oven for speedy results.
22. Pickle any fruit or vegetable that is about to go bad.
http://www.bonappetit.com/recipe/classic-dill-pickles
http://www.bonappetit.com/recipe/quick-pickled-strawberries
23. Repurpose leftover pickle juice.
www.instagram.com/gingeracha
Use leftover pickling liquid as a vinegar replacement in dressings, marinades, or brines and check out 38 other ways to use leftover pickle juice here.
24. Transform leftover lemons by preserving them.
http://www.seriouseats.com/recipes/2011/03/how-to-make-preserved-lemons.html
http://www.seriouseats.com/recipes/2011/03/how-to-make-preserved-lemons.html
Put leftover lemons to use by preserving them in salt and sugar. The result is a salty and bright lemon that adds pop to tajines and braises.
Get the recipe here.
