Use the tops and leaves
If you grow carrots, or are lucky enough to buy them with the tops still intact, then you should treasure these frilly fronds: they're a natural substitute for parsley, with a similar bitter-green and sweet herbaceous flavour, so work perfectly in a pesto.
Carrot top pesto. Source: The Art of The Natural Home
When topping omelettes, tarts and frittatas, think beyond using regular herbs and try using vegetable tops from beetroot, carrots, radish and celery. Instead of using basil or thyme on this goat's cheese frittata, chef Matthew Evens throws on some torn turnip tops.
Turnip top and goat's cheese frittata. Source: Alan Benson
Anyone who grows pumpkin knows they can grow rampantly, quickly turning your backyard into a pumpkin patch. You probably know you can dry and roast the seeds for a snack, and roast the peel into chips, but did you know you can also use the leaves for a tasty side dish? The leaves are cut finely and wilted in oil like any other greens. If you don't have pumpkin growing and want to try this dish (as well as help someone else keep their patch under control), ask your local greengrocer or supplier at the farmers market to source you some.
Pumpkin leaves.
Preserve the peel
You can use these skins whenever a recipe calls for preserved lemons or citrus peel, such as in tagines, marinades, and dressings (). They're used widely in Middle-Eastern and Meditteranean cooking, so very good to have on-hand.
Salt-preserved citrus skins. Source: Murdoch Books / Alan Benson
This sweet version of preserved citrus zest could be used for an elegant garnish for cakes, sliced and added to cookies and muffins, mixed through homemade ice-cream before freezing, or dipped in chocolate for a simple and stylish dessert with coffee.
Pickle produce in excess, or on the verge of turning bad
Candied citrus zest. Source: Quadrille / Mowie Key
Overdone the quantities of your roasted veggies at dinner? No problem, you can pickle them.
Roasted pickled eggplant. Source: Murdoch Books / Alan Benson
Intrigued? You should be! Pickled grapes are super to make, and the ingredient you never knew your salad/ pasta/ roast vegetable side dish was missing.
Pickled red grapes. Source: Alan Benson
This pickle is as simple as (1) place cut veggies into a jar, (2) mix together pickle brine, (3) pour brine over vegetables.
Roadside quick pickled vegies. Source: Andy and Ben Eat Australia, Food Network
Find new uses for bones, gristle and offcuts
Typical salmon bin ends like belly and tails get turned into a dish fit for champagne and canapes.
Salmon pate. Source: Ben Dearnley
The fish head is nothing to fear—or throw out. It's full of meat (particularly in the cheeks), and larger ones are enough to feed several as a main dish with some sides and steamed rice.
Fish head curry (gulai kepala ikan).
Stock is one of the best ways to use up vegetable scraps and meat offcuts and bones. If you don't have the time to do it immediately, throw the bones, vegetables etc. that you plan to use for the stock into the freezer for the next rainy stock-making day. Try a , , or .
Get creative
Fish stock. Source: Sharyn Cairns
These crackers literally use the scraps that you may not have ever thought could get a second chance—juicer scraps. If you don't own a juicer, you can grate any leftover vegetables that need using.
Veggie scrap crackers. Source: The Art of the Natural Home
Being resourceful sure can look pretty.
No-waste ice cubes. Source: The Art of The Natural Home
