6 Ways You Didn’t Know You Could Use Kitchen Scraps
Those food scraps that you may usually just compost or throw away could lead to a whole other meal possibility. When it comes to the following food leftovers, don’t toss them. Use them!
- Carrot, Celery and Fennel Leaves
You can mix small amounts of these finely chopped leaves with parsley as a garnish or in salsa verde.
- Citrus Peel
Oven-dry the skin of organic, thin-peeled tangerines at 200 degrees. Then use to season stews or tomato sauces.
- Corn Cobs
Once you’ve eaten all of the kernels, simmer the cobs with onions and carrots to create a simple stock. You can also add them to the broth for corn or clam chowder.
- Potato Peels
Deep fry big peel pieces in 350-degree oil and sprinkle with salt and paprika for a nice snack.
- Tomato Scraps
Put tomato scraps in a sieve placed over the bowl. Then salt well and gather the pale red juices for gazpacho, Bloody Marys or risotto.
- Tomato Leaves and Stems
Steep these in hot soup or tomato sauces to add a “gardeny” flavor. Just make sure you discard leaves after steeping.
- Watermelon Seeds
You can actually roast these like pumpkinseeds, then salt them for flavor.
Read more over at the New York Times’ That’s Not Trash, That’s Dinner.
