Waste Not! Here are some helpful hints on how to reduce kitchen waste. Even if you are composting you’ll want to try these healthy kitchen tips, to help stretch your grocery budget. Remember, organic is always the best choice.
Carrot Top
Vegetable Stock: Take vegetable trimmings, such as, celery root ends, zucchini ends, carrot peels, onion ends, potato peels, garlic husk, turnip peels, cabbage core, carrot tops, etc. Place trimmings in a large stockpot, cover with water and simmer for 4–6 hours. Strain out veggies. Freeze vegetable stock in ice cubes. Use to flavor soups, pasta, & casseroles.
NOTE: You can collect and freeze trimmings by placing them in large freezer bag. You can add more trimmings as you generate them, then process stock when you have a full bag.
Apple peels: Freeze peels, blend what you need and add blended apple peels to your morning oatmeal.
Make Apple Peel Jelly: http://www.craftster.org/forum/index.php?topic=275484.0
Make Apple Peel Tea: http://joyinmykitchen.blogspot.com/2009/10/apple-honey-tea.html#.WIJbMbmweYw
Apple Peel Chips: Toss with a little sugar & cinnamon. Spread on parchment lined baking sheet and bake in a 400˚ oven for 10 minutes.
Citrus peels: Peel the outer skin of citrus, avoid as much white pith as possible. Dry in a 200˚ oven for 2–3 hours, or place peels on dehydrator trays and dry at 135˚ until completely dry. Add peels to herbal teas, black teas or just steep them in water to make an infused citrus drink. Add to baked goods.
Candied Orange/Citrus peel: http://www.brighteyedbaker.com/confessions101/diy-candied-orange-peel/
Bananas: For slightly aging bananas, you can make banana bread, freeze them for smoothies and milkshakes, make ice cream or blend them with avocado and nut better for a satisfying pudding . http://minimalistbaker.com/chocolate-peanut-butter-avocado-pudding/
Stems: Parsley, Basil or Kale: Use stems with the leaves in batches of pesto. http://www.theintentionalminimalist.com/2016/10/kale-stem-pesto.html
Kale Stems: Chopped stems fine and cook with kale leaves.
Broccoli Stems: Peel stems, chop and cook.
Cauliflower: Cook stems and all.
Romaine lettuce: Sliver stems, sauté in olive oil with garlic and salt.
Potato peels: Buy organic potatoes and cook with skins on for more nutrition. If you must peel your potatoes, then you can make chips by tossing organic potato peels with a bit of olive oil and salt. Bake for 10 minutes in a 400˚ oven. (preheat oven)
Parmesan rinds: Collect and freeze Parmesan rinds, then add a rind or two into soups, sauces, and broth to enhance flavor.
Stale bread: Stale bread has lots of uses. Do it yourself breadcrumbs are super easy to make and useful to have on hand. Toast bread and crumble, or toss toasted bread into food processor. Use bread crumbs right away or store them in a Ziploc bag in the freezer. Other uses: make croutons, use in Panzanella Salad, French Onion Soup, Fondue, Bread Pudding, French Toast, Panade (bread soup). http://www.simplyrecipes.com/recipes/bread_soup_panade_with_onions_chard_and_mushrooms/
Carrot tops: They are not poisonous! You can substitute these leafy greens for basil in a favorite pesto recipe. http://www.myrecipes.com/recipe/velvety-carrot-soup-pesto
5 ways to eat Carrot Tops: http://www.thekitchn.com/5-ways-to-eat-carrot-tops-183415
Vanilla beans: Cover scraped vanilla beans completely in sugar in an airtight container. Store for 1–2 weeks; then use vanilla-scented sugar in baked goods or stirred into tea.
Bones: Make stock
Bone Broth: http://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-bone-broth
Chicken Broth: http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/