–Bone Broth Master Recipe–
If you buy bone-in meat, procure some whole animals from the local farm, or get yourself a good deal from the butcher on bones you don’t have to just chuck them in the compost. You can bone up on what to do with bones using a recipe for bone broth. While the bone broth craze may have come and gone, it’s still a super practical and actually ancient way of using up all the effort, money, natural resources that went into creating those animals and their bones. This recipe link brings you to how to make a basic broth and also how to jazz it up with culturally influenced tastes. You’ll even find suggestions for what to do with the broth, like drinking it like tea, using it as a base for gravy, or adding it into your bath to pretend you’re a chicken in chicken noodle soup (totally kidding!).
–Rustic Rib and Stem Gratin–
The creators of this recipe write, “This recipe is terrific with any kind of ribs or stems you have on hand – those from collards, chard, kale or a combination of all three will work beautifully. The rough and ready chopped potatoes are a beat apart from the thinly sliced ones you traditionally find in a gratin, but the chunks do a better job of catching the chopped stems between them – and less fuss is always a good way to go in my book.”
Click here: http://www.gracelinks.org/blog/6128/taste-it-don-t-waste-it-stems-and-ribs
–Candied Citrus Peels–
I bet you think you couldn’t chow down on citrus peels! Raw is a little sour, but one way to make citrus peels more edible is to candy them. Martha Stewart shows you how to handle any peel with her Candied Grapefruit Peel recipe. Super simple, with two ingredients, you can’t really go wrong.
For these recipes, it’s all about two questions, Is it actually edible? and What can I do with this? You might be pleasantly surprised with new flavors. You can call yourself a food waste warrior by rethinking “inedible” parts of food. You will save the world resources and might even save a few dollars for yourself too!