So, you have just made dinner and you have what appears to be a pile of ‘waste’ from your fresh produce, fruit and vegetables; the stalks and stems, the peels and the pits. What to do? You could compost them and that ‘s not a bad thing to do to keep them out of landfill; but even better is to learn how to use every part of the produce, so that you don’t waste flavor, nutrients and the potential to create a truly amazing and nourishing dish.
Here are some easy ways to use up produce scraps in your home:
Roots and Tops: A Flavorful Start
Carrot Greens Pesto: Don’t toss those carrot tops! Instead, turn them into a vibrant pesto. Combine with garlic, nuts, cheese (or nutritional yeast for a vegan version), and olive oil for a zesty spread that’s perfect for pasta or as a dip.
Radish Top Soup: Radish greens are often overlooked, but they make a delightful and nutritious soup. Sauté them with onion, garlic, and a potato for creaminess. Add broth, season to taste, and blend for a velvety green soup.
Stalks and Stems: A Crunchy Twist
Broccoli Stem Slaw: Instead of discarding broccoli stems, peel and slice them into matchsticks. Toss with shredded cabbage, a zesty dressing, and your favorite nuts or seeds for a refreshing coleslaw.
Herb Stalk Marinade: Many herb stems, like those from cilantro or parsley, are packed with flavor. Mince them and use as a marinade for meats, tofu, or vegetables.
Peels and Pits: Sweet and Savory Surprises
Citrus Peel Candy: Citrus peels can be candied to create delightful treats. Boil the peels in sugar syrup, then let them dry and coat with sugar. They’re perfect for snacking or as a dessert garnish.
Stone Fruit Jam: Save those pits from peaches, plums, or cherries. Simmer them in water, sugar, and lemon juice to create a fragrant and fruity jam that’s an excellent spread for toast or a topping for desserts.
Cooking with Purpose
Zero-waste cooking is a culinary adventure that not only reduces food waste but also inspires creativity in the kitchen. By finding new and delicious ways to use up produce scraps, we not only reduce our environmental footprint but also save money and savor flavors we might have otherwise missed. So, the next time you’re about to throw away those roots, tops, stalks, stems, peels, or pits, remember that they hold the potential for something extraordinary. Embrace the challenge of zero-waste cooking, and you’ll not only create sustainable and flavorful dishes but also contribute to a more environmentally friendly world, one meal at a time.
