16 Unbelievable, Edible Ways to Upcycle Food Scraps
Categories: Food

16 Unbelievable, Edible Ways to Upcycle Food Scraps

Before you toss those food scraps on the compost pile (or in the trash bin), take a peek at all of the clever ways that they can be repurposed. From peels to cores, poultry to produce and everything in between, these 16 awesome, upcycled eats help you make the most out of your groceries. It’s a smart move that’s just as good for the Earth as it is for your wallet. Oh yeah, and they taste great too!

1. Apple Peels: You’ll love sipping on homemade apple peel bourbon as a spicy, warming alternative to the usual flavored vodka and “fiery” store-bought selections. The sweet, autumnal notes mean it’s just as good enjoyed neat or in a hot toddy. (via Food52)

2. Leftover Bones: Whip up a batch of brodo or this delicious creamy chicken, mushroom and green chile soup the next time you roast a chicken and pick it clean. (via Kitchen Sanctuary)

3. Citrus Peels: Muddling peels with sugar yields fragrant oleo saccharum. It’s an easy, budget-friendly way to add a TON of flavor to cocktail hour — try it in this buggy whip punch — and take advantage of every last part of the fruit at the same time. (via Aviation Gin)

4. Chard Stems: Yeah, we can pickle them. Not feeling something so puckery? Toss them on the grill instead. (via Bon Appétit)

5. Bacon Fat: The crisp slices may be the real star, but the bacon fat is nothing to just discard. (Plus, tossing it down the drain or in the trash can’t be good for your home’s plumbing or the environment, right?) It adds a subtle smokiness to maple bacon kettle corn, tamales and more. (via Something Edible)

6. Broccoli Stalks: Use the florets in your next stir fry, then transform the stalks into tasty baked fries like these ones. Dip ’em in chimichurri tahini for the ultimate snack. (via What’s Cooking Good Looking)

7. Watermelon Rind: Give your next watermelon rind twice as much life by first using it as a drink dispenser, then making spicy pickles once the party’s over. (via A Thought for Food)

8. Carrot Tops: If you buy fresh carrots with their tops, don’t let them lop them off at the register. Instead, transform the fronds into a lovely pesto for roasted carrot soup. (via Cravings in Amsterdam)

9. Potato Peels: Crispy potato skins get an apeeling makeover when roasted, especially when sprinkled with cheese and scallions. (via The Kitchn)

10. Beet Greens: Use beet greens anywhere you enjoy the rouge root’s close relative, Swiss chard. This winter-ready beet green abundance bowl is packed with bright colors and tons of nutrients. (via Lynsey Loves Food)

11. Fennel Fronds: A pinch of fennel frond salt adds a subtle anise flavor anywhere it’s sprinkled. (via Chew Town)

12. Pumpkin Seeds: We can hardly keep track of all the ways pumpkin seeds and guts can be repurposed. Stirring them into puppy chow is a great option for those who enjoy theirs a little sweeter. (via Brit + Co)

13. Apple Cores: Simmer apple cores and peels with a little sugar in a big pot of water to make an easy, no-waste apple juice. (via Inspiration Kitchen)

14. Papaya Seeds: You’ll enjoy the interesting peppery taste papaya seeds lend this sweet and spicy watermelon blueberry salsa. (via The Healthy Foodie)

15. Kale Stems: Kale stems are pretty tough to chew, but blending them in your next post-workout smoothie takes care of that issue, no sweat. Plus, when whirled with strawberries and banana, you’ll hardly even know they’re there. (via The Roasted Root)

16. Almond Pulp: If you make your own homemade almond milk, it probably pains you a bit to just toss all the pulp you get after straining. Happily, it can be used to make grain-free cinnamon and peanut butter almond pulp crackers/cereal and more. (via The Edible Perspective)

What are some of your favorite hacks for turning trash into treasure, edible or not? Share your earth-friendly ideas with us below!