Cooking with Scraps
When it comes to meal planning, prepping, or cooking, most of us don’t think twice about tossing veggie scraps straight into the trash. But if you’re trying to cook on a budget or just want to reduce food waste, there are plenty of smart, simple ways to get more mileage out of your produce. With a little creativity, those so-called "scraps" can actually become flavorful, nutritious additions to your meals, or even the star of the show.
Easy and budget-friendly ways to repurpose your vegetable scraps:
Make vegetable stock
Instead of tossing carrot peels, celery ends, or onion skins, save them in a freezer bag. Once you’ve got a good amount, toss them into a pot. Add water, fresh or dried herbs, and a pinch of salt. Simmer for 20–30 minutes, then strain. You’ve got a flavorful broth perfect for soups, stews, grains, or sauces. Bonus: it freezes well, so you’ll always have some on hand.
Bulking up soups and stews
Leftover veggies hiding in the back of your fridge? Chop them up and toss them into your next soup, stew, or sauce. Even peels—like those from carrots, potatoes, or zucchini—can be puréed into smooth, hearty soups. It’s an easy way to add nutrients, texture, and flavor.
Make vegetable chips
Crispy veggie chips are surprisingly simple. Try roasting carrot, beet, or potato peels with a drizzle of olive oil and a sprinkle of salt, pepper, or your favorite seasoning. Bake until golden and crisp. They’re a fun snack and a great way to use parts you might normally throw out.
Regrow your vegetables
Some vegetables can be regrown from scraps! Place green onion roots, lettuce bases, or celery stems in a shallow cup of water on a sunny windowsill. With a bit of patience, you’ll have fresh greens sprouting in no time. It’s a fun experiment and a small way to extend your grocery budget.
Make meals, sides or sauces with leftovers
Pesto- broccoli stalks can be used to make a pesto or other leftover leafy greens.
Quiche - dice vegetables scraps and use in quiche, omelets, or frittatas.
Smoothies- blend vegetable scraps such as carrot peels, leftover leafy greens, brown bananas, or soft avocados with fruit and yogurt.
No Waste Pesto
Recipe adapted from: Kate Bernot - Garbage Pesto
2 cups mixed leafy greens (kale, chard, arugula, basil, or even carrot tops and beet greens)
1/2 cup combined walnuts (if you have a nut allergy use sunflower seeds)
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 cup extra-virgin olive oil
1 tsp lemon juice (optional)
Salt and pepper, to taste
Add all ingredients except for olive oil, salt, and pepper to a food processor or a blender. Turn it on and slowly pour in the olive oil as the blade is running. Once olive oil is incorporated, turn off the food processor and try a taste. Season with salt and pepper, adding more cheese or olive oil if it tastes too bitter. This pesto is perfect on pasta, spread on sandwiches, stirred into soups, or served with roasted veggies.
Being resourceful in the kitchen doesn’t mean sacrificing flavor. With a little creativity, you can stretch your ingredients further, save money, and reduce food waste—all while making delicious meals.
Written by Kaitlyn Schlangen, MS, RD
Kaitlyn specializes in: Eating disorders, disordered eating patterns, gastrointestinal (GI) disorders and diseases. She is dedicated to supporting individuals across all spectrums of these challenges.