15 Clever Ways To Use Food Scraps

Posted by Terri Coles on May 7, 2015

Canadians waste $14.6 billion worth of food in their homes every year, according to a report from Value Chain Management International, and we spend millions each year just disposing of wasted food that doesn't end up in the compost bin. You can cut down on your personal share of that — and save yourself money at the same time! — by getting creative with the things we generally consider to be the useless leftovers of cooking: peels, crusts, stems, and carcasses. Here are 15 ways to avoid waste by making something new with food scraps.

skinnytaste.com

1 of 15

Broccoli Stems

Don't toss those broccoli stems! They're full of fibre and they make a great noodle sub or slaw. Don't have a spiralizer? Use a grater instead.
accordingtoelle.com

2 of 15

More with Broccoli Stalks

Here's yet another use for broccoli stalks: they add the fibre and heft to these healthy veggie burgers. Get the According to Elle recipe <a href="http://www.accordingtoelle.com/broccoli-stem-veggie-burgers/" target="_blank">here</a>.
eatdrinkbetter.com

3 of 15

Cauliflower Leaves

Cauliflower leaves often get tossed, but they have a taste similar to kale. Keep them and roast them up, either with the cauliflower head or on their own. Get the Eat Drink Better recipe <a href="http://eatdrinkbetter.com/2009/05/31/got-more-leaves-than-cauliflower-roast-the-whole-vegetable-with-soy-garlic-and-spring-onions/" target="_blank">here</a>.
momables.com

4 of 15

Scraps Breakfast Sandwich

Breakfast sandwiches get a tasty upgrade with scraps of deli meat, cheese and veggies leftover from cutting up kids' school lunches.
picklesnhoney.com

5 of 15

Juicer Pulp

Hate throwing away the pulp all that expensive produce leaves behind in your juicer? Turns out juicer pulp is a great way to add flavour (and fibre) to your homemade muffins. Get the Pickles&Honey recipe <a href="http://www.picklesnhoney.com/2012/03/16/juicer-pulp-muffins/" target="_blank">here</a>.
Thinkstock

6 of 15

Chicken Stock

Once you make your own chicken stock, you'll never want the stuff from the can again. It's easy and economical if you use the carcass from a roasted or rotisserie chicken. Get the recipe <a target="_self" href="http://www.foodnetwork.ca/recipe/michael-smiths-homemade-chicken-broth-/7965/">here</a>.
averiecooks.com

7 of 15

Bread Crust

Do you have a kid who insists on no crusts? Hold on to them for these French toast muffins. Get the Averie Cookes recipe <a href="http://www.averiecooks.com/2014/12/baked-french-toast-muffins.html" target="_blank">here</a>.
reformationacres.com

8 of 15

Apple Peels

Save the peels the next time you make apple pie, and use them to make a delicious spiced jelly. Get the Reformation Acres recipe <a href="http://www.reformationacres.com/2014/09/spiced-apple-jelly.html" target="_blank">here</a>.
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Veggie Pulp

Hold on the pulp the next time you juice vegetables like carrots or beets. It's a great way to add extra fibre and vitamins into homemade marinara sauce. Get the recipe <a href="http://www.foodnetwork.ca/recipe/marinara-pasta-sauce/11784/" target="_blank">here</a>.
motherearthnews.com

10 of 15

Vegetable Leaves

Do you like kale chips? You can use your favourite recipe with broccoli and cauliflower leaves as well — hang on to them! Get the Mother Earth News recipe <a href="http://www.motherearthnews.com/real-food/seasonal-recipes/nutritious-snacks-zm0z13aszhun.aspx" target="_blank">here</a>.
bonappetit.com

11 of 15

Carrot Tops

Most of us toss carrot tops without even thinking about it, but they are more than just edible — they actually taste great, somewhat like parsley. You can use them to make a great pesto, among other things. Get the Bon Appetit recipe <a href="http://www.bonappetit.com/recipe/roasted-carrots-with-carrot-top-pesto?" target="_blank">here</a>.
grit.com

12 of 15

Tomato Powder

If you're peeling tomatoes to make sauce, or to can them for future use, you may feel bad about throwing out the skins. The good news is that you don't have to — dry them in an oven or dehydrator, then grind them up to make a powder that adds intense tomato flavour to any dish that needs it.
thedomesticman.com

13 of 15

Whole Fish

Hang on to the carcass the next time you make whole fish, heads included. It's the perfect base for a flavourful fish stock that works well in many different dishes. Just remember to go with non-oily fish and remove the gills, which add an unpleasant flavour. Get The Domestic Man recipe <a href="http://thedomesticman.com/2014/09/23/homemade-fish-stock/" target="_blank">here</a>.
gothamist.com

14 of 15

Kale Stems

Tough, raw kale stems are unappetizing in a salad, but they become gourmet when you juice them and use them to make kale salt. It's like herb salt, except with a distinctly cruciferous taste. Get the Gothamist recipe <a href="http://gothamist.com/2013/12/19/make_kale_salt_with_your_kale_stems.php" target="_blank">here</a>.
loveandlemons.com

15 of 15

Swiss Chard Stems

It's almost a shame to throw away the beautiful multicoloured stems of pickled chard. Well, as they say on Portlandia, you can pickle that! Chop them and turn them into a tangy, crunchy topping for salads and sandwiches. Get the Love and Lemons recipe <a href="http://www.loveandlemons.com/2014/05/13/pickled-chard-stems/" target="_blank">here</a>. Terri Coles is a freelance writer living in St. John's, NL. She writes regularly about food, health, nutrition, and travel..
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