Growing up we had enough and what we didn’t have we made or grew. We never wasted anything. Clothes no longer fit to wear became patchwork quilts, chicken bones became the base for stock and the outer leaves of lettuce and cabbage were fed to the chickens. While most of us don’t have chickens, we can contribute to lowering our food waste. A few months ago I posted about Food Waste In America and ideas for changing habits.
This holiday I received an inspiring book, The Zero Waste Cookbook, by Giovanna Torrico and Amelia Wasiliev. It’s all about using your food scraps in creative ways. You can purchase the book on Amazon. There are so many good ideas and recipes; I was delighted to see that many of these ideas are already embraced by my family.
Here are my top 10:
- Eat an orange, save the peels, dry them, process them and make dried orange peel. Use as a flavor enhancer for rice and sauces.
- The peels and ends from vegetables can be used to make vegetable stock. Bare corn-on-the-cob makes delicious stock too.
- A frittata is the perfect delivery vehicle for leftover vegetables and cheese.
- Purchase carrots with their greens and then use the greens to make carrot top pesto.
- Got peels from potatoes? Baked them crisp in the oven and serve with sour cream and chives.
- Roast the seeds from your pumpkins and squash, then add them to your oatmeal or make homemade granola.
- Avocado that seems past its prime is a perfect ingredient for making pudding.
- Make stir fry or fried rice from leftover ham scraps and vegetables.
- Leftover mashed potatoes make delicious potato pancakes.
- Make fondue with bits and pieces of leftover cheese.