Transform leftover fruit scraps into gourmet vinegars by steeping them in store-bought vinegar like white wine or apple cider. Use in vinaigrettes, quick-pickles, and marinades.
Repurpose fruit mash from simple syrups into a less sweet spread by adding lemon juice. Perfect for pairing with savory dishes or on a charcuterie board.
Utilize lemon, lime, and orange rinds in smoothies for added fiber, vitamin C, and antioxidants. Freeze unused rinds for future use.
Don t discard leafy tops from carrots, beets, or radishes. Sauté them for a nutritious side or blend into pesto. Perfect for using past-their-prime greens like kale and spinach.
Enhance butter or olive oil with leftover herbs for savory spreads or cooking oils. Keep refrigerated for butter and at room temperature for oils.
Cook up nutritious stems from greens like kale and collards. Chop and sauté for a flavorful addition to frittatas or veggie hashes.
Collect veggie odds and ends in a freezer bag to make homemade stocks. Use peels, skins, and scraps from onions, garlic, celery, and more for flavorful broths.