Make pizza crusts, or tortillas using finely minced vegetable scraps. This works best using stems and peels from harder vegetables like broccoli, cauliflower, and carrots. Because of the added water, frozen scraps are best used in stock and soup recipes, and don’t forget to wash your produce before slicing or peeling so it’s already clean when you’re ready to cook. To save food scraps you can either keep a container in the freezer and add scraps gradually, or keep a container in your refrigerator for scraps that you can use daily, or every few days, in recipes, salads, and even sandwiches. Everything from corn cobs to onion peels to strawberry cores can be used, and they’re a great way to increase the vitamins and minerals in your meals! But these can be nutritious and delicious additions to your table, if properly prepared. (Photo credit: By Tim Jewett – City of Portland Bureau of Planning and Sustainability)Ĭan you afford to throw out food? Probably not, but you might be doing exactly that ( up to 40% of food is wasted, according to the USDA). The biggest contributors to food waste are the perfectly edible peels, stalks, stems, and cores that we mindlessly toss into the garbage. Save your food dollars by using those peels, stalks, and rinds in recipes instead of throwing them away. Americans waste between 30% and 40% of edible food.
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