Orange peel, broccoli stalks, pumpkin seeds – how to use ’em up.
Leftover potato skins are leftover gold! Rinse, pat dry and arrange on a baking tray with a tablespoon or so of olive oil and a generous sprinkling of salt. Bake in a moderate oven for 10 minutes and you’ve got yourself an excellent snack.
Leftover potato skins are leftover gold! Rinse, pat dry and arrange on a baking tray with a tablespoon or so of olive oil and a generous sprinkling of salt. Bake in a moderate oven for 10 minutes and you’ve got yourself an excellent snack.
Good news: broccoli stalks are actually just as edible as broccoli. Be sure to peel them first, then add to soups, stir-fries and even salads. You can also save them for stock later.
Add your corn cobs to stock or bone broth for a hit of sweetness that won’t overpower.
When they’re raw, kale stalks are kind of… inedible. But sauteed, or stir-fried? They’re absolute heaven.
You know those pumpkin seeds you buy in a packet? They’re just the regular seeds from actual pumpkins! Rinse them, pat them dry and bake in a moderate oven for 40 minutes. Try adding different seasonings.
There’s so much you can do with leftover egg whites. Freeze them (portioned, so you know how many are there), whip up an egg white omelette (or a sneaky pav) or – our favourite use – make yourself a whisky sour.
Just like potato skins, apple peels can be turned into delicious “chips.” Combine them with a tablespoon of melted butter or coconut oil and brown sugar, and roast at 150 degrees Celcius for 10 minutes.
Melon rinds make excellent pickles, but if you’re not into pickling, you can also chop them and add to salads or curries.
Pumpkin will last over a month in the pantry, so now you can make more room in your fridge for the important things … like leftover Thai food.
Wilted herbs that aren’t pretty enough to add to salad are still suitable for stock. If you’re not making your stock straight away, freeze the herbs in ziplock bags and just add them next time you’re ready to whip up a batch. If making stock from scratch isn’t for you, then you can use wilted herbs in soups, pasta dishes (chop the stems and add to the onion at the start) and stir-fries.
