In a world where food waste is a growing concern, making the most of every part of your ingredients—from stems to leaves to peels—can not only reduce waste but also enhance the depth of flavors in your cooking.
By incorporating these often-overlooked parts of produce, you can create delicious, sustainable dishes that are both tasty and eco-friendly.
While we often discard carrot tops, they’re full of flavor and make a great addition to salads or pesto. Start by roasting the carrots with olive oil, salt, and pepper, and set aside.
For the carrot tops, blend them into a fresh pesto with garlic, nuts (like almonds or pine nuts), lemon, and olive oil. Toss the roasted carrots, carrot top pesto, and greens.
Instead of tossing the kale stems, slice them thinly and sauté them in a pan with garlic, ginger, and a splash of soy sauce. Add in some diced tofu, onions, and any leftover vegetables like bell peppers or mushrooms for a quick, flavorful stir-fry.
Next time you make mashed potatoes, save the peels for a crunchy snack. Toss the peels with a bit of olive oil, garlic powder, paprika, and salt. Roast in the oven until crispy for a delicious, eco-friendly alternative to traditional potato chips.
The zucchini stems and leaves are often overlooked, but they have a mild, fresh flavor that can enhance fritters. Grate the zucchini, including the stems, and mix with flour, herbs, a beaten egg, and parmesan.
Fry spoonfuls in a hot pan for golden, crispy fritters. These can be served as an appetizer, snack, or even a light main course.
Don’t toss your citrus peels—turn them into a flavorful marmalade! Simply slice the peels thinly and simmer with sugar, water, and a bit of lemon juice until thickened.