Serving Up Scraps

Once you try these leftover-inspired recipes, your food scraps will become your new favorite ingredient.

| May/June 2019

separating-kale

 Photo by Getty Images/ottoblotto

Holistic living can sometimes mean paying attention to the entire vegetable when cooking, or in other words, using what typically becomes kitchen scraps to create a side dish, snack, or salad. It can also mean using farmers market seconds (“Preserve Farmers Market Seconds,” March/April 2019 issue) and less-than-perfect produce reduced for quick sale at your grocery store. Consumers didn’t always have the luxury of produce shipped long distances or weekly trips to the store. It seems that in the recent past, food was not wasted as readily as it is today.

According to a 2017 report conducted by the Natural Resources Defense Council, Americans throw away 40 percent of the food produced in the United States each year. A great deal of this food is wasted for frivolous reasons: the produce is cosmetically unappealing; a product is approaching its “sell by” date; or a restaurant serves too-large portions to patrons that either reject leftovers or never bother to eat them later.



Where others see useless scraps and leftovers, sustainability expert Lindsay-Jean Hard sees possibility. Cooking with your table scraps may not sound like the most glamorous way to plan a meal, but utilizing the leftovers in front of you reduces food waste, saves money, and — with the right recipes — is downright delicious.

— Jordan Moslowski

JacquelineMcCray
5/4/2019 6:32:28 PM

Thanks grammykate, what a great idea!!!


grammykate
5/3/2019 8:44:26 AM

I wll be trying these recipes, they sound delicious! One thing that I have always done is when there a small amounts of meat and vegetables left from a meal I freeze them. Once a month I put everything into a pot with some broth and make what I call "garbage soup". I add some rice or small pasta as a filler. everyone loves it and it's never the same twice.







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