Here are some recipe ideas for cutting down on food waste in your kitchen, from our archives. Feel free to share yours in the comments below.
Maple Bread Crust Pudding With Salted Caramel Sauce, above. It’s annoying, but it’s a fact: There are kids (and adults?) out there who don’t want bread crusts. Some recipes also call for just the plush insides, too. Whatever the reason, stash them in a freezer for this pretty outrageous breakfast or dessert.
Chocolate, Red Bean and Rose Brownies. Hang on to the liquid from those canned chickpeas, a.k.a. the egg substitute known as aquafaba, for a rich, vegan treat.
Candied Orange Peel. This project takes some time, but considering candied orange peel isn’t always available and it’s a great way to salvage something we don’t typically eat, you’ll be rewarded by the effort.
Pickled Red Onion and Chard Stems. You need a mere cup of chard stems for this zesty refrigerator pickle.
Dorie Greenspan’s Quinoa Bowls. This nourishing bowl uses both radishes and their leaves, which are turned into a bright pesto.
Roasted Beets With Sauteed Beet Greens. The recipe offers a staged approach — roasting the beets, sauteing the stems and then the leaves — to make the most of this root vegetable.
Scrappy Vegetable Broth. I rarely make vegetable broth any other way. Collect the scraps in the freezer and make a batch of broth once you’ve accumulated enough. You’ll appreciate it come soup season.
Cinnamony Apple Crisps. Do you make apple pie? Keep this recipe in mind to use up the peels.
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