- Nutrition -

5 Root-to-Stem Recipes

Don’t toss out those carrot tops and turnip greens! These recipes will help you turn your kitchen scraps into flavor-packed nutritious dishes.

Broccoli and chickpeas on ricotta toast

Almost a third of the world’s food supply is wasted each year. In the United States alone, it’s estimated that we each throw out more than 20 pounds of food every month.

As awareness of this issue becomes more widespread, we’re all seeking ways to waste less. By preserving your bumper crop of tomatoes or purchasing perishables in smaller amounts, you can help minimize the environmental strain caused by food waste.

You may also start to rethink what you consider waste; some of the things we often throw away can actually make lovely dishes.

Lindsay-Jean Hard believes it’s more important than ever to be conscious of our consumption, and we can start in our own kitchens. That’s what inspired her book, Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals.

We’re sharing these recipes from her book in hopes they will help you view food scraps in a new light — and create some exciting, tasty new delights.

is an Experience Life senior editor.

Photography by Penny De Los Santos

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