How I Cut My Family’s Food Waste to Zero (My Exact System)
I Started Treating My Trash Can Like My Savings Account.
I was horrified when I realized my family was throwing away nearly a thousand dollars worth of food every year. It was a river of wilted greens and moldy leftovers flowing straight into the trash. My “zero-waste” system was born from that financial pain. It’s a simple, three-part weekly ritual: On Saturday, we “shop the fridge” first and create a meal plan based on what needs to be used up. On Sunday, we “respect the scraps” by turning vegetable ends into broth. Finally, throughout the week, we live by the “finish it” rule. It’s a game that turned my trash can into a piggy bank.
Stop Throwing Out Your Broccoli Stems. Make This Instead.
I Discovered the Most Delicious Part of the Broccoli Was the Part I Was Throwing Away.
For years, I would meticulously chop the florets off a head of broccoli and throw the thick, pale stalk directly into the compost. I thought it was tough and flavorless. I was so, so wrong. I learned that if you peel the tough outer layer off the stalk, the inside is incredibly tender, sweet, and delicious. I started slicing it thin and making a “Broccoli Stem Slaw” with a simple vinaigrette. It’s crunchy, refreshing, and my family now fights over it. The “trash” was the treasure all along.
The “Trash Jar” Challenge: A Week With No Food Waste
I Put My Food Waste on Display, and I Was Horrified into Action.
I didn’t think I wasted much food. Then I tried the “Trash Jar” challenge. For one week, any and all food waste I created—from a strawberry top to a crust of bread—had to go into a large, clear glass jar on my counter. It wasn’t about shame; it was about awareness. By the end of the week, the jar was a horrifying, multi-layered science experiment of my own wastefulness. That one, simple, visual representation of my habits was more powerful than any statistic. It was the visceral, disgusting motivation I needed to change.
My “Regrow Your Groceries” Kitchen Garden on a Windowsill
I Turned My Kitchen Scraps into a Tiny, Free, and Thriving Farm.
I thought you needed a backyard to grow your own food. Then I discovered the magic of “regrowing” my groceries on my kitchen windowsill. I took the white, root ends of my scallions—the part I would normally throw away—and put them in a small glass of water. Within a week, they had magically resprouted into a brand new, vibrant crop of green onions. I did the same thing with the base of a head of romaine lettuce. My tiny windowsill didn’t just have a few plants; it was a productive, free, and completely miraculous little farm.
How to Turn Stale Bread into a Dozen Different Delicious Meals
I Stopped Seeing “Stale” and Started Seeing “Potential.”
A loaf of stale bread used to be a symbol of my failure and wastefulness. Now, I see it as a versatile and delicious ingredient. I learned that stale bread is the secret to the most incredible, crunchy, homemade croutons. It’s the key to a perfect, savory “strata” or a bread pudding. It can be blitzed into breadcrumbs for meatballs. And my favorite is to turn it into a rustic, Italian “Panzanella” salad, where the stale bread soaks up the tomato juices and the vinaigrette and becomes a chewy, flavorful superstar. Stale bread isn’t the end; it’s the beginning of something delicious.
The “Root to Stem” Cooking Philosophy Explained
I Started Eating the Whole Plant, and My Cooking Was Transformed.
I used to just eat the “main” part of a vegetable—the broccoli floret, the carrot root. The “root to stem” philosophy completely changed my perspective. I learned that the carrot tops could be turned into a delicious, herby pesto. The beet greens were a fantastic, earthy substitute for spinach. The tough kale stems could be finely chopped and sautéed. This philosophy is not just about reducing food waste; it’s about discovering a whole new world of flavors and textures that are hiding in plain sight in the parts of the plant we’ve been taught to throw away.
My “Use It All” Whole Chicken Recipe (Broth, Schmaltz, and More)
I Bought One Chicken and Got Three Gourmet Ingredients for Free.
I used to just roast a chicken, eat the meat, and throw the rest away. I was throwing away a treasure trove of deliciousness. Now, I have a “use it all” system. After we eat the roasted meat, I’ll take the carcass and the bones and I’ll simmer them into the most incredible, rich, and gelatinous bone broth. I’ll also take any excess fat and skin and I’ll render it down into a beautiful, golden “schmaltz,” or chicken fat, which is a fantastic and flavorful cooking oil. One chicken doesn’t just give me a meal; it gives me a whole, new pantry.
The Ultimate Guide to Composting (Even in an Apartment)
I Turned My Coffee Grounds and Apple Cores into Black Gold.
I wanted to compost my food scraps, but I live in a small apartment with no backyard. I thought it was impossible. Then I discovered the world of “indoor composting.” I started with a simple, under-the-sink “worm bin.” The worms work their magic and turn my kitchen scraps into the most beautiful, rich, and nutrient-dense compost, which I use to feed my houseplants. It’s a silent, odor-free, and incredibly efficient system that has allowed me to dramatically reduce my landfill waste and to create “black gold” in my tiny kitchen.
“Can I Eat This?” – A Guide to Using “Ugly” Produce
I Started Buying the Bumpy, Crooked, and Two-Legged Carrots, and They Were Delicious.
I used to walk right past the “ugly” produce at the farmer’s market, thinking it was somehow inferior. Then I learned that the bumps, the quirks, and the odd shapes have absolutely no impact on the flavor or the nutrition of the vegetable. In fact, these “ugly” fruits and vegetables are often much cheaper. I started to see them not as imperfect, but as having character. I was saving money, I was fighting food waste, and I was enjoying produce that was every bit as delicious as its “perfect” counterpart.
How to Make a “Garbage” Broth from Vegetable Scraps
I Built a Freezer Bag of Flavor, and My Soups Were Never the Same.
I used to throw all my vegetable scraps—the onion peels, the carrot ends, the celery butts—into the compost. Now, they go into my “broth bag” in the freezer. Throughout the week, I’ll add all my clean, leftover vegetable scraps to this bag. Once it’s full, I’ll dump the entire, frozen block of scraps into a pot, cover it with water, and let it simmer for a few hours. The result is the most incredible, flavorful, and deeply golden vegetable broth that I have ever tasted, and it was made from ingredients that I used to consider “garbage.”
The “Plastic-Free” Pantry Makeover
I Traded My Plastic Bags for Glass Jars, and My Pantry Became a Thing of Beauty.
My pantry was a chaotic, crinkly mess of half-used plastic bags of rice, beans, and flour. I was horrified by the amount of plastic waste I was creating. I did a “plastic-free” pantry makeover. I invested in a set of beautiful, airtight, glass jars. I started buying all my dry goods from the bulk bin section of the store, using my own, reusable cloth bags. My pantry is not only now completely free of single-use plastic, but it’s also incredibly organized, functional, and surprisingly beautiful.
My Top 5 “Food-Saving” Gadgets That Actually Work
I Bought a Few Smart Tools, and I Stopped Throwing Away My Money.
I was skeptical of “food-saving” gadgets, but a few key, simple tools have made a huge difference in my war on waste. A simple, green “produce saver” container has dramatically extended the life of my berries. A vacuum sealer is the undisputed champion of preventing freezer burn. A simple set of “food huggers” is perfect for saving half an onion or a lemon. An herb saver, which keeps my herbs in water, has been a game-changer. And a good, old-fashioned salad spinner is the key to making my greens last for weeks.
How to Preserve Herbs Before They Go Bad (Herb Bombs!)
I Froze My Fresh Herbs in Oil, and I Captured Summer in an Ice Cube Tray.
I love to cook with fresh herbs, but the half-used bunch would always turn into a slimy mess in my fridge. I learned the “herb bomb” trick, and it has been a total game-changer. I’ll take my leftover, fresh herbs, I’ll chop them up, and I’ll pack them into the wells of an ice cube tray. I’ll then top them off with some olive oil and freeze them. These little, frozen “herb bombs” are a perfect, single-serving flavor starter that I can throw directly into a hot pan for a soup, a sauce, or a stir-fry.
The “Aquafaba” Miracle: Using Chickpea Water for Vegan Meringue and Mayo
I Was Pouring a Magical, Vegan Egg-White Substitute Down the Drain.
I used to open a can of chickpeas and pour the thick, goopy liquid straight down the drain. I had no idea I was throwing away a magical, culinary miracle called “aquafaba.” I learned that this simple, humble bean water has the incredible ability to whip up just like an egg white. I was able to make the most beautiful, glossy, and stable vegan meringues. I also used it to create a creamy, delicious, and completely egg-free mayonnaise. It’s a brilliant, zero-waste ingredient that seems to defy the laws of physics.
How to Turn Wilted Greens into a Delicious Dish
I Gave My Sad, Limp Spinach a Second, Glorious Life.
That bag of spinach at the back of my fridge was looking a little sad and wilted. My first instinct used to be to throw it away. Now, I see it as an opportunity. Wilted greens are not great for a fresh salad, but they are perfect for a cooked dish. I’ll take my sad-looking greens and I’ll wilt them into a simple frittata, I’ll stir them into a hearty soup at the very end of cooking, or I’ll blend them into a vibrant and delicious pesto. It’s a simple, delicious, and zero-waste way to give them a second, glorious life.
The Best “Zero-Waste” Swaps for Your Kitchen (Goodbye, Paper Towels!)
I Traded My Disposables for a Lifetime of Savings.
I was shocked when I calculated how much money I was spending on disposable kitchen items like paper towels, plastic wrap, and Ziploc bags. I decided to make a few, simple, “zero-waste” swaps. I replaced my paper towels with a stack of simple, reusable cloth rags. I invested in a set of a beeswax food wrap instead of a plastic wrap. And I bought a set of a reusable, silicone “Ziploc” bag. These simple, one-time purchases have not only dramatically reduced my kitchen waste, but they have also saved me a huge amount of money in the long run.
My “Fridge Clean-Out” Frittata Formula
I Turned My Random Leftovers into a Gourmet Brunch.
The “fridge clean-out” frittata is the ultimate, zero-waste, week-end meal. The formula is simple and endlessly adaptable. You start by sautéing any and all of your leftover, sad-looking vegetables in an oven-safe skillet. You can add any leftover cooked meat or a cheese you might have. Then, you just pour some whisked eggs over the top and bake it until it’s puffed and golden. It’s a delicious, satisfying, and incredibly resourceful way to turn a bunch of a random leftover into a beautiful, cohesive, and gourmet-tasting meal.
How to Turn Citrus Peels into Candy, Cleaners, and Cocktails
I Discovered That the Peel is the Most Powerful Part of the Fruit.
I used to just throw away all my lemon and orange peels. I had no idea I was throwing away a versatile and flavorful ingredient. I learned to make a delicious, “candied” citrus peel by simmering them in a simple sugar syrup. I also learned to infuse a bottle of a simple, white vinegar with my citrus peels to create a fantastic, all-purpose, and wonderfully scented household cleaner. And for a cocktail, a simple, long strip of a citrus peel is the perfect, aromatic, and elegant garnish. The peel is a true, zero-waste powerhouse.
The “Nose-to-Tail” Approach for Vegetables
I Started Eating My Carrots from the Tip of Their Roots to the Top of Their Greens.
The “nose-to-tail” philosophy is not just for an animal; it’s for a vegetable, too. I started to look at my vegetables in a whole new way. The tough, outer leaves of a cauliflower are fantastic when they are roasted until they are crispy. The green, feathery tops of a carrot can be blended into a delicious, herby pesto. And the tough stems of a kale or a chard can be finely chopped and sautéed until they are tender and delicious. This simple, “root-to-stem” approach has opened up a whole new world of a flavor, a texture, and a resourcefulness in my kitchen.
How to Store Your Food Correctly to Make It Last Weeks Longer
I Learned to Speak the Language of My Produce, and My Grocery Bill Dropped.
I was throwing away so much spoiled produce, it was like setting money on fire. I finally took the time to learn the simple, correct way to store my groceries. I learned that my herbs should be stored like a bouquet of a flower in a jar of a water. I learned that my potatoes and my onions should never be stored together. And I learned that my leafy green will last for a week if I’ll wash them, I’ll dry them completely, and I’ll store them in an airtight container with a paper towel. These simple, scientific tricks have dramatically extended the life of my food and have saved me a fortune.
My “Scrappy” P pesto Recipe Using Carrot Tops and Radish Greens
I Turned My “Compost” into a Gourmet Condiment.
I used to throw away the beautiful, green, feathery tops of my carrots and my radishes. I had no idea I was throwing away a delicious and nutritious ingredient. I learned to make a “scrappy” pesto. Instead of a basil, I’ll use a big bunch of a carrot top or a radish green, which has a wonderful, peppery flavor. I’ll blend them with some a garlic, an olive oil, and some a sunflower seed for a creamy texture. The result is a vibrant, delicious, and completely “free” pesto that is a testament to the delicious possibilities that are hiding in our compost bin.
The Financial Case for a Zero-Waste Kitchen: How Much I Saved in a Year
I Stopped Throwing Away My Food, and I Found an Extra Paycheck.
I decided to meticulously track the financial impact of my new, “zero-waste” kitchen philosophy for one full year. I weighed my food waste before I started, and I calculated its value. Then, I implemented all my new strategies: the “garbage” broth, the “use it all” chicken, the fridge clean-out frittata. At the end of the year, the numbers were absolutely staggering. I had saved over twelve hundred dollars, just by not throwing my food in the trash. It was a powerful, undeniable, and delicious demonstration of the financial power of a resourceful kitchen.
How to Make Your Own Reusable Food Wraps
I Said Goodbye to a Plastic Wrap with a Little Bit of a Beeswax and a Cotton.
I was horrified by the amount of a single-use plastic wrap I was using. I was so excited to learn how easy it is to make my own, reusable, and beautiful food wrap at home. All you need is a piece of a 100% cotton fabric, some a beeswax pellet, and a little bit of a jojoba oil. You simply melt the beeswax and the oil, you paint it onto the fabric, and you let it cool. The result is a pliable, slightly sticky, and completely reusable food wrap that is perfect for covering a bowl or wrapping a sandwich.
The Best Way to Use Up Leftover Coffee and Tea
I Froze My Brew and I Unlocked a New World of a Flavor.
I used to pour the last, sad little bit of a coffee from the pot down the drain every morning. Now, I see it as a valuable, flavor-packed ingredient. I’ll freeze my leftover coffee in an ice cube tray. These frozen coffee cubes are a game-changer for a making a perfect, non-watery iced coffee. I’ll also use a leftover, strong-brewed tea, like a chai, as the liquid in my morning oatmeal, which infuses it with a wonderful, warm, and spicy flavor.
My “Eat Down the Pantry” Challenge Before a Big Shop
I Discovered a Hidden Supermarket in My Own Cupboard.
Before I do my big, once-a-month grocery shop, I’ll always do a one-week “eat down the pantry” challenge. The rule is simple: I am not allowed to buy any new groceries until I have used up a significant portion of what is already in my pantry, my fridge, and my freezer. It’s a fun, creative game that forces me to be a more resourceful cook. I’m always amazed at the delicious and creative meals I can make from the “pantry dust” and the forgotten treasures at the back of my cupboard.
How to Turn Leftover Rice into a Crispy, Craveable Snack
I Gave My Sad, Clumpy Rice a Second, Glorious, and Crunchy Life.
Leftover rice can be a sad, clumpy affair. I learned a brilliant trick to turn it into the most incredible, crispy, and craveable snack. I’ll take my leftover, cooked rice, I’ll press it into a thin layer on a baking sheet, and I’ll bake it until it’s very dry and crispy. You can then break this “rice cracker” into a piece and you can eat it as is, or you can even quickly deep-fry it, and it will puff up into a beautiful, airy, and crunchy crisp. It’s a fantastic, zero-waste, and incredibly delicious snack.
The Art of the “Preservation” Kitchen: Quick Pickles and Jams
I Became a Time-Traveler, and I Captured a Season in a Jar.
A “preservation” kitchen is a kitchen that is in a constant, delicious conversation with the seasons. It’s about taking the peak of a summer’s bounty and capturing it in a jar, so you can enjoy it in the dead of a winter. I learned the simple, joyful art of a making a “quick pickle” from a surplus of a cucumber. I learned to turn a basket of a sun-ripened strawberry into a few, precious jars of a jewel-toned jam. My kitchen became a time machine, and my pantry became a library of a delicious, preserved memory.
How to Use Parmesan Rinds for an Umami Bomb
I Was Throwing Away the Most Flavorful Part of the Cheese.
I used to throw away the hard, waxy rind from my block of a Parmesan cheese. I had no idea I was throwing away a concentrated, “umami” flavor bomb. I learned that the rind is a secret, weapon ingredient for a professional chef. I now save all my Parmesan rinds in a bag in the freezer. Any time I’m making a soup, a stew, or a pot of a bean, I’ll throw in a Parmesan rind. It will slowly melt into the dish, and it will add the most incredible, deep, savory, and nutty flavor.
The Best “Zero-Waste” Lunch Packing System
I Built a “Bento Box” of a Reusable, Beautiful, and Waste-Free Goodness.
I was horrified by the amount of a plastic bag, a plastic wrap, and a disposable container that I was using to pack my lunch every day. I invested in a simple, “zero-waste” lunch system, and it has been a game-changer. I have a high-quality, stainless steel “bento box” for my main meal. I have a set of a small, reusable, silicone bag for my snacks. And I have a set of a reusable, cloth napkin and a bamboo utensil. It’s a beautiful, functional, and completely waste-free system that has made my lunches so much more enjoyable.
My Favorite Recipes for Using Up a Whole Head of Cauliflower
I Turned a Single, Humble Vegetable into a Week of a Delicious, Culinary Adventure.
A single head of a cauliflower is a surprisingly versatile and productive vegetable. I love to do a “whole cauliflower” challenge. I’ll use the beautiful, inner floret to make a “Cauliflower Steak,” which I’ll sear like a piece of a meat. I’ll use the smaller florets to make a creamy, “Cauliflower Mash” or a crispy, “Roasted Cauliflower.” And the often-discarded leaves and the core are fantastic when they are roasted until they are crispy and sweet. It’s a delicious and resourceful way to use the entire, humble vegetable.
How to Turn Leftover Wine into Fancy Vinegar
I Let My “Mistake” Ferment into a Delicious, Tangy Treasure.
I would often have a little bit of a leftover wine in a bottle after a dinner party. I learned that I could turn this “leftover” into a delicious, homemade vinegar. The process is so simple it feels like a magic. You just take your leftover wine, you pour it into a wide-mouthed jar, you add a little bit of a “mother” from a raw, unpasteurized vinegar, and you let it sit on your counter for a few weeks. The acetobacter bacteria will go to work, and they will transform the wine into a complex, tangy, and incredibly flavorful homemade vinegar.
The Best Way to Use Up a Bunch of Bananas Before They Go Black
I Froze My Bananas at Their Peak, and My Smoothies Were Never Creamier.
That bunch of a banana on the counter was a ticking time bomb, always on the verge of a becoming a mushy, black mess. I learned that the freezer is the ultimate, banana preservation tool. The secret is to peel the bananas before you freeze them. I’ll let my bananas get perfectly ripe and spotty, and then I’ll peel them, I’ll break them into a chunk, and I’ll “flash freeze” them on a baking sheet. These frozen banana chunks are the undisputed, secret ingredient for the creamiest, sweetest, and most delicious “nice cream” and a smoothie.
How to Make Your Own “Powdered” Veggie Stock
I Turned My Dehydrated Scraps into a Shelf-Stable, “Just Add Water” Miracle.
I love to make my own, “garbage” broth from a vegetable scrap, but a liquid broth can take up a lot of a freezer space. I learned to make my own, shelf-stable, “powdered” veggie stock. I’ll take all my dehydrated vegetable scraps—my onion skin, my carrot peel, my mushroom stem—and I’ll blitz them in a high-speed blender or a spice grinder until they are a fine powder. I’ll mix this powder with a little bit of a salt and some a dried herb. Now, I have a fantastic, “just add water,” instant vegetable stock that takes up almost no space in my pantry.
The “Buy Nothing” Kitchen: How to Barter and Share with Neighbors
I Traded a Loaf of My Sourdough for a Basket of My Neighbor’s Tomatoes.
I decided to try a one-month “buy nothing” kitchen challenge. I was not allowed to buy any new food. I had to rely on my own pantry, my garden, and the art of the barter. I started to connect with my neighbors. I discovered that one of my neighbors had a huge, overflowing zucchini plant. I had an abundance of an egg from my chicken. We started to trade. This simple act of a sharing and a bartering not only saved me a huge amount of a money, but it also built a beautiful and resilient sense of a community on my own street.
My Favorite Ways to Use Leftover Pasta Sauce
I Found a Dozen, Delicious Homes for My Half-Empty Jar.
That half-empty jar of a pasta sauce in my fridge used to be a source of a guilt. Now, I see it as a versatile, “flavor-starter” ingredient. I’ll use a spoonful to make a quick, “personal pizza” on an English muffin. I’ll use it as a base for a simple, “minestrone-style” soup. I’ll even use it to poach an egg for a simple, “shakshuka-style” breakfast. There are a dozen, delicious and creative ways to use up that leftover sauce, and it has become one of the most versatile ingredients in my kitchen.
How to Turn Apple Peels and Cores into Vinegar and Jelly
I Found a Delicious, “Double-Duty” Second Life for My Apple Scraps.
After a day of a making an apple pie, I would be left with a huge bowl of an apple peel and a core. I learned a brilliant, “double-duty” recipe to use them up. First, I’ll put the scraps in a large jar, I’ll cover them with a water, and I’ll let them ferment into a delicious, raw apple cider vinegar. The second, and most surprising, step is that the peels and the cores are incredibly rich in a natural pectin. I can boil them down with a little bit of a water to extract this pectin and to create a beautiful, rosy-pink, and completely “free” apple jelly.
The Best Way to Revive Stale Chips and Crackers
My Oven is a “De-Staling” Time Machine.
It’s so disappointing to open a bag of your favorite chips or a crackers, only to find that they’ve gone a little bit a stale and a soft. The oven is a “de-staling” time machine. I’ll spread the sad, stale chips or a crackers in a single layer on a baking sheet, and I’ll pop them in a moderate oven for just a few, short minutes. The gentle heat will draw out the moisture and will bring them right back to their original, crispy, crunchy glory. It’s a simple, brilliant trick that has saved many of my snacks from a sad, untimely demise.
How to Turn Leftover Mashed Potatoes into Something Amazing
I Gave My Sad, Cold Spuds a Crispy, Golden, and Glorious New Life.
Leftover mashed potatoes can be a sad, gummy affair. I learned to turn them into the most incredible, crispy, and delicious “potato pancake.” I’ll take my cold, leftover mashed potato, and I’ll mix in an egg and a little bit of a flour to bind them. I’ll form the mixture into a small patty, and then I’ll pan-fry them in a little bit of a butter until they are a deep, golden brown and incredibly crispy on the outside. They are a fantastic, frugal, and absolutely delicious way to give your leftovers a glorious, new life.
The “Closed-Loop” Kitchen System
My Kitchen Became a Beautiful, Self-Sustaining Ecosystem.
I started to think of my kitchen not as a linear, “take-make-waste” system, but as a “closed-loop” ecosystem. The vegetable scraps from my dinner prep would go into a bag in the freezer. That bag of scraps would be simmered into a rich, flavorful broth. That broth would be used to cook a pot of a bean. The bean would be the star of our dinner. And any final, uneaten scrap would go into the compost bin, which would then feed my small, container garden, which would grow the vegetable that I would use for my next dinner. It’s a beautiful, self-sustaining, and deeply satisfying system.
My Favorite “Everything But the Kitchen Sink” Soup Recipe
I Turned My Fridge’s “Orphans” into a Delicious, Cohesive Family.
The “everything but the kitchen sink” soup is my favorite, end-of-the-week, zero-waste meal. It’s a “no-recipe” recipe. I’ll start by sautéing any and all of the sad, leftover “orphan” vegetables from my crisper drawer. I’ll add any leftover cooked meat or a bean I might have. I’ll cover it all with my homemade, “garbage” broth. The result is a different, delicious, and incredibly hearty soup every single week. It’s a testament to the fact that a little bit of a creativity and a hot pot can turn a bunch of a random leftover into a beautiful and cohesive meal.
How to Use the Liquid from a Can of Tuna
I Was Pouring a Free, Savory, and “Umami-Rich” Broth Down the Drain.
I used to drain the liquid from a can of a tuna and I’d pour it straight down the sink. I had no idea I was throwing away a free, delicious, and “umami-rich” ingredient. That liquid is essentially a light, savory “fish stock.” Now, I’ll save it and I’ll use it as a flavor-booster in a variety of a dish. It’s fantastic as a part of the liquid in a seafood chowder. I’ll also use it to add a little bit of a savory depth to a simple, tomato-based pasta sauce. It’s a simple, frugal, and flavorful way to waste nothing.
The Best Way to Use Leftover Herbs
I Made a “Green Goddess” Dressing That Was Truly Divine.
That half-bunch of a leftover, mixed herb in my fridge was a weekly source of a guilt. I learned to make a “Green Goddess” style dressing, and it was the perfect, delicious solution. I’ll take any and all of my leftover, soft herb—a parsley, a cilantro, a dill, a chive—and I’ll blend them with a creamy base, like a Greek yogurt or a mayonnaise, a little bit of a lemon juice, and a clove of a garlic. The result is a vibrant, green, and incredibly flavorful dressing that is different every single time, and it ensures that no precious herb ever goes to waste.
How to Make Crackers from Sourdough Starter Discard
I Turned My “Waste” Product into a Crispy, Tangy, and Addictive Snack.
As a sourdough baker, the daily “discard” of a starter used to feel so wasteful. Then I discovered that I could turn that discard into the most incredible, crispy, and tangy cracker. The recipe is so simple. You just take your unfed starter discard, you mix it with a little bit of a melted butter and some a seasoning, and you spread it as thin as you possibly can on a piece of a parchment paper. You bake it until it’s a deep, golden brown and shatteringly crisp. It’s a brilliant, delicious, and zero-waste way to use a byproduct of a sourdough baking.
The “Ethical Eater’s” Guide to Reducing Food Waste
I Learned That the Most Ethical Ingredient is the One You Don’t Throw Away.
As an “ethical eater,” I was so focused on the sourcing of my food that I was overlooking one of the most important ethical issues in my own kitchen: my food waste. I learned that the production of our food has a huge, environmental and an ethical footprint. The most respectful and the most ethical thing I can do is to honor the resources that went into producing that food by not throwing it away. A zero-waste kitchen is not just a frugal kitchen; it is a deeply ethical one.
My Favorite Ways to Use Leftover Cooked Vegetables
The “Frittata” and the “Quesadilla” are My Two Best Friends.
A leftover, cooked vegetable can be a sad and a lonely thing in the fridge. I have two, go-to, delicious ways to give them a new life. The first is the “frittata.” I’ll just chop up the leftover vegetable and I’ll mix them in with some a whisked egg and a cheese. The second is the “quesadilla.” A leftover, roasted broccoli or a bell pepper is a fantastic and a surprisingly delicious filling for a simple, cheesy quesadilla. These two, simple methods are a perfect way to turn a sad leftover into a fast and a delicious new meal.
How to Render Your Own Bacon Fat (and What to Do With It)
I Saved My “Liquid Gold,” and My Cooking Was Never the Same.
I used to cook my bacon and then I’d pour all that beautiful, liquid fat down the drain. I had no idea I was throwing away a delicious and a versatile cooking fat that the professional chef’s call “liquid gold.” Now, I’ll cook my bacon on a low heat and I’ll save all the rendered fat in a jar in my fridge. It’s a fantastic, smoky, and incredibly flavorful fat for a frying egg, for a roasting vegetable, or for a making the most delicious, savory pie crust you’ve ever tasted.
The Best “Zero-Waste” Smoothie Formulas
I Started Blending My Way Through My Entire Refrigerator.
A smoothie is the ultimate, “zero-waste” tool. It’s the perfect, delicious home for so many of the sad, leftover ingredients in my kitchen. That slightly soft apple? In the blender. That handful of a wilted spinach? In the blender. That last, lonely spoonful of a yogurt in the container? In the blender. By adopting a “no-scrap-left-behind” smoothie philosophy, I am able to turn a bunch of a would-be food waste into a delicious, nutritious, and incredibly frugal breakfast.
How to Turn Watermelon Rinds into Pickles
I Turned My Summer “Garbage” into a Sweet, Tangy, and Crunchy Treat.
I was at a summer BBQ and I was horrified by the mountain of a watermelon rind that was being thrown away. I learned an old-fashioned, Southern recipe for a “Watermelon Rind Pickle,” and it is a true, “zero-waste” delicacy. You take the green, outer peel off, and you pickle the white part of the rind in a sweet and a tangy brine with some a cinnamon and a clove. The result is a wonderfully crisp, sweet, and slightly spicy pickle that is a fantastic and a surprising treat.
The “Ugly Fruit” Recipe Collection
I Gave the Misfits a Home, and They Were the Sweetest of All.
The “ugly fruit” bin at the farmer’s market is my secret, weapon for a delicious and a frugal baking. The bruised apples, the slightly soft peaches, the misshapen berries—they are not pretty enough to be sold at a full price, but they are often at their absolute peak of a sweetness and a flavor. I will buy a huge bag of these “misfits” for a few a dollar, and I will turn them into the most incredible, rustic, and delicious pie, a crisp, or a jam. The ugly fruit is often the most beautiful on the inside.
My “Waste-Free” Holiday Cooking Plan
I Hosted a Feast of an Abundance, Not of an Excess.
A holiday meal can be a massive source of a food waste. My “waste-free” holiday plan is all about a smart planning. I will carefully plan my menu and my portion size to avoid a huge, unnecessary surplus. I will also have a “planned leftover” strategy. I know that the leftover turkey carcass will become a delicious soup. The leftover mashed potato will become a crispy, potato pancake. And the stale bread will become a stuffing for the next day. A holiday feast can be a celebration of an abundance, without the wasteful excess.
How to Use Leftover Whey from Making Yogurt
I Was Pouring a Probiotic-Rich, “Liquid Gold” Down the Drain.
When I make my own, thick, Greek-style yogurt, I’m left with a large amount of a thin, yellowish liquid called “whey.” I used to just pour it down the drain. I had no idea I was throwing away a nutritious, probiotic-rich, and incredibly versatile ingredient. I now use my leftover whey as the liquid for my smoothies. I’ll also use it as a starter culture for my fermented vegetables. And it’s a fantastic and a tenderizing liquid to use in a bread dough. It’s a true, “zero-waste,” liquid gold.
The Best Way to Store Half an Onion, Avocado, or Lemon
I Found a “Hug” for My Half-Used Produce.
The half-an-onion or an avocado, sadly oxidizing in my fridge, was a constant symbol of my food waste. I discovered a few, simple tricks that have made a huge difference. For a half-an-onion, I’ll store it, cut-side down, in a small, airtight container. For an avocado, I’ll leave the pit in, and I’ll press a piece of a plastic wrap directly onto the cut surface. And for a lemon, a simple, silicone “food hugger” is a fantastic, reusable tool that creates a perfect, airtight seal.
How to Make Croutons Out of Any Kind of Bread
From a Sad, Stale Bagel to a Crunchy, Garlicky Salad Topper.
Any and all of a stale bread can be transformed into a delicious, homemade crouton. It doesn’t have to be a beautiful, artisan loaf. I’ve made fantastic croutons from a leftover, stale hot dog bun, a sad-looking bagel, and the crusts from my kids’ sandwiches. The method is always the same: I’ll cut the bread into a cube, I’ll toss it with a generous amount of an olive oil and a garlic powder, and I’ll bake it until it’s a golden brown and incredibly crunchy. It’s the ultimate, democratic, and delicious way to use up any and all of a leftover bread.
The “Foraging in Your Fridge” Cooking Method
I Became a Creative Chef, Not Just a “Recipe-Follower.”
The “foraging in your fridge” method is my favorite, “no-recipe” way to cook. It’s a fun and a creative game that I play at the end of the week. I will simply open my fridge and my pantry, and I will create a meal using only the ingredients that I have on hand. It has forced me to be a much more creative, a more intuitive, and a more resourceful cook. I’m not just a following a recipe; I’m having a delicious and a spontaneous conversation with my ingredients.
My Favorite Ways to Use Leftover Charcuterie Board Items
The “Fancy” Frittata and the “Gourmet” Grilled Cheese.
A leftover charcuterie board is a treasure trove of a delicious, “fancy” ingredient. I love to turn these leftovers into a simple but an elegant new meal. A few, leftover, fancy cheeses and a little bit of a prosciutto are the perfect, ingredients for a gourmet, “grown-up” grilled cheese sandwich. I’ll also take any leftover, chopped meat, a cheese, and an olive and I’ll mix them into a “charcuterie board” frittata. It’s a delicious and a resourceful way to use up every last, delicious bite.
How to Make Your Own Nut Milk (and What to Do with the Pulp)
I Made a Creamy, Delicious Milk, and a Batch of a “Free” Flour.
I was shocked at how easy it is to make my own, creamy, and delicious nut milk at home. You just soak your nuts, you blend them with a water, and you strain them. The best part of the “zero-waste” process is the leftover nut pulp. I used to just throw it away. Now, I’ll spread the pulp on a baking sheet and I’ll dry it out in the oven on a low temperature. The result is a beautiful, nutritious, and completely “free” nut flour that is perfect for a gluten-free baking.
The Best “Zero-Waste” Cleaning Hacks for the Kitchen
I Cleaned My House with My “Garbage.”
I stopped buying expensive and a chemical-laden household cleaner when I realized I could make a more effective and a completely “free” version with my kitchen scrap. My favorite is an “all-purpose cleaner” that I make by infusing a simple, white vinegar with my leftover, citrus peel. It’s a fantastic, degreaser and it smells amazing. I also use a leftover, used coffee ground as a gentle, abrasive scrub for my pots and my pans. It’s a brilliant, frugal, and incredibly effective way to have a clean and a non-toxic home.
How to Use Up a Whole Bunch of Celery
I Found a Life for My Celery Beyond a Sad, Tuna Salad.
A whole bunch of a celery is a lot of a celery. I used to always throw a half of it away. Now, I have a “whole bunch” strategy. The beautiful, inner, leafy part is fantastic in a salad. The sturdy, outer stalk is perfect for a chopping and a sautéing as a base for a soup or a stew. And the often-discarded, bottom “root” end of the celery is a fantastic and a flavorful addition to my “garbage” broth bag in the freezer. It’s a simple, resourceful way to use the entire, humble bunch.
The “Eat Your Weeds” Guide to Edible Yard Greens
I Discovered a Free, Organic, and Delicious Salad Bar in My Own Backyard.
I used to spend my weekends trying to kill the “weed” in my lawn. Then I learned that many of these “weeds” are actually delicious, nutritious, and completely free edible greens. I learned to identify a few, common, and a safe weed, like a dandelion, a purslane, and a lamb’s quarter. The young, tender dandelion green is a fantastic and a slightly bitter addition to a salad. The purslane is a succulent and a lemony green that is packed with an omega-3. My lawn is not just a patch of a grass; it’s a free and an organic salad bar.
My Favorite “Scrappy” Dip and Spread Recipes
I Blended My Leftovers into a Delicious, Creamy Dip.
A blender is a “zero-waste” superhero. It’s the perfect tool for turning a sad, leftover “scrap” into a delicious, creamy dip or a spread. My favorite is a “White Bean and Leftover Herb” dip. I’ll blend a can of a white bean with any and all of my leftover, soft herb, a little bit of an olive oil, and a garlic. Another great option is a “Roasted Root Vegetable” dip. I’ll take any leftover, roasted carrot or a sweet potato and I’ll blend them with a little bit of a tahini. It’s a delicious and a resourceful way to give your leftovers a new, creamy life.
How to Turn Leftover Oatmeal into Baked Goods
I Gave My Gummy, Sad Breakfast a Second, Delicious Chance.
A leftover oatmeal can be a sad, gummy, and an unappealing affair. I learned to turn it into a delicious, baked treat. I’ll take my leftover, cooked oatmeal and I’ll use it as a base for a hearty and a moist “Oatmeal Muffin” or a simple, “Baked Oatmeal” square. The pre-cooked oatmeal adds an incredible amount of a moisture and a texture to the baked good. It’s a brilliant and a delicious way to rescue a sad breakfast and to turn it into a perfect, portable snack.
The Best Way to Use Up a Whole Bag of Potatoes
I Turned a Humble Spud into a Week of a Culinary Adventure.
A big, cheap bag of a potato is a frugal cook’s best friend, and it’s a blank canvas for a week of a delicious meal. On the first night, I’ll make a simple, “Roasted Potato” as a side dish. The next day, I’ll turn the leftover into a crispy, “Potato Hash” with a fried egg. I’ll also make a big, comforting batch of a “Potato Leek” soup. And my favorite is a simple, “Shepherd’s Pie” with a fluffy, mashed potato topping. A single, humble bag of a potato can be a source of an endless, delicious, and incredibly frugal inspiration.
How to Make Your Own “Fruit Fly” Trap with Scraps
I Fought the Annoying Pests with a Little Bit of an Apple Cider Vinegar.
In the summer, my kitchen used to be plagued by those annoying, little fruit flies. I learned to make a simple, effective, and completely “zero-waste” trap. I’ll take a small jar and I’ll put a little bit of an apple cider vinegar in the bottom (which I’ve made from my own, apple scrap!). I’ll add a single drop of a dish soap. I’ll then cover the jar with a plastic wrap and I’ll poke a few, small holes in the top. The fruit flies are attracted to the vinegar, and the dish soap breaks the surface tension so they can’t get out.
The “Mindful Consumption” Practice That Reduces Waste
I Started to Ask One, Simple Question Before I Bought Anything.
The key to a zero-waste kitchen starts long before you have to deal with the scraps. It starts at the grocery store. I adopted a simple, “mindful consumption” practice. Before I put anything in my cart, I ask myself one, simple question: “Do I have a plan for this entire ingredient?” This simple, proactive question has completely changed the way I shop. It has stopped me from a buying a huge bunch of a cilantro for a recipe that only calls for a tablespoon, and it is the single, most powerful tool for preventing a food waste before it even begins.
My Favorite Way to Use Leftover Pasta Water
I Was Pouring “Liquid Gold” Down the Drain.
I used to just pour all that cloudy, starchy pasta water straight down the drain. I had no idea I was throwing away “liquid gold.” That starchy water is the secret ingredient that a professional chef’s use to create a silky, glossy, and perfectly emulsified pasta sauce. I now always save a cup of the pasta water before I drain my noodles. A small splash of this starchy water, tossed with your pasta and your sauce, will help the sauce to cling to the pasta beautifully and will create the most incredible, restaurant-quality texture.
How to Turn Sour Milk into Cheese
I Rescued My “Bad” Milk and Turned It into a Delicious, Tangy Treat.
That moment when you realize your milk has just started to turn sour used to be a sad and a wasteful one. I learned an old-fashioned, “waste not, want not” trick to turn that “bad” milk into a delicious, simple “farmer’s cheese.” I’ll gently heat the soured milk on the stove until it curdles and separates into a solid and a whey. I’ll then strain the curds through a cheesecloth. The result is a soft, tangy, and completely edible cheese that is similar to a ricotta. It’s a brilliant and a delicious act of a culinary alchemy.
The Best “One-Pot” Meals for Reducing Dishwashing Waste
I Saved My Dinner, and I Saved My Sanity, with a Single Pot.
A “one-pot” meal is not just a time-saver; it’s a fantastic, “zero-waste” (of a water and a soap!) strategy. By cooking my entire meal in a single vessel, I am dramatically reducing the number of a dirty dish I have to wash at the end of the night. My favorites are a simple, “Chicken and Rice” dish, a hearty, “Sausage and White Bean” stew, and a creamy, “One-Pot Pasta” where the noodle cooks right in the sauce. These simple, delicious meals are a gift to both my stomach and my future, dish-washing self.
How to Use Up a Whole Can of Pumpkin Puree
I Found a Delicious Life for My Pumpkin Beyond the Pie.
That half-used can of a pumpkin puree used to be a permanent, sad resident of my fridge. Now, I have a “whole can” strategy. I’ll use some of it to make a batch of a delicious, “Pumpkin Spice” muffin. I’ll stir a spoonful into my morning oatmeal for a boost of a fiber and a flavor. I’ll even add a scoop to a savory, chili or a pasta sauce, where it adds a wonderful, subtle sweetness and a creamy texture. There are a dozen, delicious ways to use up that whole can, and none of them have to be a pie.
The “Watermelon Seed” Roast: A Zero-Waste Snack
I Discovered the Crunchy, Salty, and “Free” Snack Hiding in My Melon.
I used to just spit out my watermelon seeds. I had no idea I was throwing away a delicious and a nutritious snack. I learned that you can roast your watermelon seeds, just like a pumpkin seed. I’ll rinse them, I’ll dry them, I’ll toss them with a little bit of an oil and a salt, and I’ll roast them in the oven until they are crispy and crunchy. They have a wonderful, nutty flavor, and they are a fantastic, “zero-waste,” and completely “free” snack that is hiding in plain sight.
My Favorite “Scraptastic” Casseroles
I Turned My Leftovers into a Bubbly, Cheesy, and Glorious New Meal.
A casserole is the ultimate, “zero-waste” champion. It’s the perfect, delicious home for almost any and all of your leftover. I love to make a “Scraptastic” casserole at the end of the week. I’ll take my leftover, cooked grain, my leftover, cooked vegetable, and my leftover, cooked protein, and I’ll bind it all together with a simple, creamy sauce. I’ll top it with a little bit of a cheese and I’ll bake it until it’s bubbly and golden. It’s a different, delicious, and incredibly resourceful meal, every single time.
How to Use Up a Whole Head of Cabbage
I Turned the Cheapest Vegetable in the Store into a Week of a Culinary Royalty.
A single head of a cabbage is a frugal cook’s best friend. It costs almost nothing, it lasts forever, and it is incredibly versatile. I love to do a “whole cabbage” challenge. I’ll use the outer leaves to make a simple, “Stuffed Cabbage Roll.” I’ll shred some of it for a crunchy, “Coleslaw.” I’ll slice it into a thick “steak” and I’ll roast it until it’s sweet and caramelized. And I’ll use the rest in a simple, “Sausage and Cabbage” skillet meal. A single, humble cabbage can provide a week of a delicious, diverse, and incredibly frugal meal.
The Best Way to Store and Use Leftover Ginger and Turmeric Root
I Froze My Roots, and I Grated My Way to an Instant, Fresh Flavor.
A fresh ginger and a turmeric root are fantastic, flavorful ingredients, but it’s so hard to use up the whole thing before it goes bad. The freezer is the perfect solution. I’ll just take my whole, unpeeled root and I’ll put it in a freezer bag. When I need some, the secret is to grate it, from a frozen, on a microplane. The frozen root is very easy to grate, and it results in a fine, “snow-like” powder that will melt instantly into any dish. It’s a brilliant way to have the taste of a fresh ginger, anytime.
How to Make a “Bubble and Squeak” from Leftover Roast Dinner
The Crispy, Savory, and Glorious “Morning After” British Classic.
A “Bubble and Squeak” is a classic, British dish that is a brilliant and a delicious way to use up the leftover from a Sunday roast. You simply take your leftover, roasted vegetable—your potato, your carrot, your Brussels sprout—and you chop them up and you pan-fry them in a little bit of a butter or a bacon fat until they are crispy and golden brown. It’s often served with a perfect, fried egg on top. It’s the ultimate, “zero-waste,” and incredibly satisfying “morning after” meal.
The “Community Fridges and Food Banks” Guide to Donating Smart
I Learned to Give the Gift of a Dignity, Not Just My Leftover.
I love the idea of a community fridge and a food bank, and I wanted to make sure my donations were actually helpful. I learned a few, key things. I learned to donate the things that people have actually asked for. I learned to donate a whole, complete meal component, not just my weird, half-used jar of an olive. And most importantly, I learned that a monetary donation is often the most powerful and the most efficient way to help, as the food bank can use their purchasing power to buy exactly what they need.
My Favorite “Recipe-Free” Cooking with Scraps
I Became an “Improvisational Jazz” Chef in My Own Kitchen.
The best part of a “zero-waste” cooking is that it forces you to become a more creative and an intuitive cook. I started to think of my “scrap” cooking as a form of an improvisational jazz. I would start with a simple, “rhythm section” of a sautéed onion and a garlic. Then, I would start to add my “soloists”—the leftover, chopped vegetable, the little bit of a cooked meat. I would taste, I would adjust, and I would create a new, delicious, and completely unique “song” every single time.
How to Use Up a Carton of Buttermilk
I Found a Dozen, Delicious Homes for My Tangy, Leftover Milk.
A carton of a buttermilk is a fantastic ingredient, but it’s so hard to use up the whole thing. I created a “buttermilk” battle plan. I’ll use some of it to make a big batch of a fluffy, “Pancake” or a waffle. I’ll use some of it as a tenderizing “Marinade” for a chicken. And my favorite trick is to freeze the leftover buttermilk in an ice cube tray. These little, frozen “buttermilk pucks” are perfect for a future baking project, like a scone or a biscuit.
The Best “Zero-Waste” Kitchen Tools
The Simple, Old-Fashioned Tools That are a Modern, Sustainable Hero.
You don’t need a lot of a fancy, new gadget to have a “zero-waste” kitchen. In fact, many of the best tools are the simple, old-fashioned ones. A good, sharp chef’s knife allows you to use every part of a vegetable. A simple, reusable cloth bag is perfect for a bulk bin shopping. A set of a glass, food storage container is a fantastic, plastic-free alternative. And a simple, humble compost bin is the ultimate, “zero-waste” tool that turns your scraps into a black gold.
How to Turn Leftover Egg Yolks or Whites into a Meal
I Had an “Orphan” Ingredient, and I Gave It a Delicious, New Family.
A recipe that calls for just an egg yolk or just an egg white used to leave me with a sad, lonely, “orphan” ingredient. Now, I have a plan. A leftover egg yolk is the perfect, enriching addition to a pasta carbonara or a homemade mayonnaise. A leftover egg white can be whipped up into a beautiful, light, and airy meringue cookie or a healthy, “egg white” omelette. There is a delicious, new home for every single part of the incredible, edible egg.
The “Expiration Date” Myth: What You Can Still Safely Eat
I Learned to Trust My Senses, Not Just the “Best By” Date.
I used to be a slave to the “expiration date” on my food packaging. I was throwing away so much a perfectly good food. I learned that these dates are often a suggestion for a peak quality, not a hard and fast rule for a safety. I learned to trust my own, powerful senses. I’ll look at the food, I’ll smell it, and if everything seems fine, it usually is. This simple, common-sense approach has saved me a huge amount of a money and has dramatically reduced my food waste.
My “Kids Can Compost” Guide for Families
I Turned My “Yucky” Chore into a Fun, “Wormy” Adventure.
I wanted to get my kids involved in our new, composting habit. I knew that a lecture about a landfill would not work. So, I turned it into a fun, “wormy” adventure. We got a small, indoor “worm composting” bin. The kids were fascinated by the worms. They loved “feeding” them our apple cores and our banana peels. They were learning about the a life cycle, they were connecting with their food in a new way, and they were a huge, enthusiastic part of our family’s “zero-waste” journey.
How to Use Leftover Pickle Brine
I Was Pouring a Tangy, Salty, and Magical “Flavor Bomb” Down the Drain.
I used to just throw away the brine from my jar of a pickle or an olive. I had no idea I was throwing away a magical, “flavor bomb” ingredient. That tangy, salty brine is a fantastic and a surprising addition to so many a dish. It’s a great, secret ingredient in a potato salad or a coleslaw dressing. It’s also a fantastic and a tenderizing marinade for a chicken or a pork. It’s a simple, free, and incredibly delicious way to waste nothing.
The Best Way to Use Up Leftover Cooked Pasta
The “Frittata di Pasta” is the Crispy, Cheesy, and Glorious Answer.
A leftover, cooked pasta can be a sad and a clumpy affair. The “Frittata di Pasta” is a classic, Italian “cucina povera” dish that turns it into a glorious, new meal. It’s like a crustless quiche, with a pasta. You just take your leftover pasta, you mix it with some a whisked egg and a cheese, and you pan-fry it until it’s a golden brown and crispy on the outside. It’s a fantastic, frugal, and incredibly satisfying way to give your leftover pasta a delicious, new life.
How to Make Your Own Breadcrumbs
I Turned My Stale, Sad Bread into a Crispy, Golden Treasure.
I used to buy a canister of a dry, dusty breadcrumb from the store. Now, I make my own, and they are so much better. I’ll take any and all of my leftover, stale bread—a heel from a loaf, a sad-looking hot dog bun—and I’ll just tear it into a piece and I’ll blitz it in a food processor until it’s a coarse crumb. I can then toast the crumbs in the oven until they are a golden brown and crispy. They are a perfect, crunchy, and completely “free” coating for a chicken or a topping for a casserole.
The “What’s in My Compost?” Tour
I Showed You My “Garbage,” and It Was a Beautiful, Thriving Ecosystem.
I love to give my friends a tour of my “compost bin.” They always expect it to be a smelly, gross mess. They are always shocked to see that it is a beautiful, rich, and earthy-smelling ecosystem. I’ll show them the coffee ground, the eggshell, and the vegetable peel, and I’ll explain how the worms and the microbes are all working together to turn this “garbage” into a black, crumbly, and incredibly nutrient-rich soil. My compost bin is not a place of a waste; it is a place of a beautiful and a miraculous transformation.
My Favorite Ways to Use Leftover Dipping Sauces
I Rescued My “Almost-Empty” Jar from a Sad, Sticky Fate.
That last, sad, little bit of a dipping sauce in a jar used to be a source of a frustration. Now, I have a few, go-to tricks. I’ll often use that last, little bit of a jam as a glaze for a piece of a roasted pork. The last, little bit of a mustard is a fantastic, tangy addition to a vinaigrette. And my favorite trick is to take my almost-empty jar of a peanut butter, and to shake up my “peanut noodle” sauce right inside the jar. It’s a delicious and a resourceful way to use up every, last drop.
How to Turn Stale Cereal into a Pie Crust
I Gave My Sad, Soft Cereal a New, Delicious, and Crunchy Purpose.
That box of a cereal at the back of my pantry had gone a little bit a stale and a soft. I was so sad to throw it away. I learned that I could turn it into a fantastic and a surprisingly delicious pie crust. I’ll just crush up the stale cereal into a fine crumb, I’ll mix it with a little bit of a melted butter and a sugar, and I’ll press it into a pie plate. It’s a perfect, crunchy, and a no-bake crust for a cheesecake or a cream pie. It’s a brilliant and a delicious way to give your sad cereal a new life.
The “Love Your Leftovers” Challenge
I Stopped Seeing My Leftovers as a “Punishment” and Started Seeing Them as a “Prize.”
I used to hate a leftover. They felt like a sad, repetitive punishment. I decided to do a “Love Your Leftovers” challenge. For one week, I had to turn every single leftover in my fridge into a new and an exciting meal. The leftover, roasted chicken became a delicious, “BBQ Chicken Pizza.” The leftover, rice became a crispy, “Fried Rice.” I started to see my leftovers not as a chore, but as a creative, “head start” ingredient. It completely changed my perspective, and I fell in love with the delicious, resourceful art of the “second meal.”
How to Use Up a Jar of Olives or Capers (Including the Brine)
I Found a Salty, Tangy, and Delicious Use for Every, Last Drop.
I love a good olive and a caper, but I was always left with the jar of a brine. I learned that the brine is a “flavor bomb” ingredient. I’ll use a splash of the olive brine to make a delicious, “dirty” martini. The caper brine is a fantastic, tangy addition to a potato salad or a vinaigrette. And a little bit of a brine from any pickle is a great, tenderizing marinade for a chicken. It’s a simple, free, and incredibly flavorful way to waste nothing.
The Best “Zero-Waste” Pet Treat Recipes
I Turned My Kitchen Scraps into a Tail-Waggingly Good Treat.
I love to spoil my dog, but the store-bought treat can be expensive and full of a weird ingredient. I started to make my own, “zero-waste” pet treat from my kitchen scrap. My dog’s favorite is a simple, “Sweet Potato Chew.” I’ll take the peel from a sweet potato, I’ll toss it with a tiny bit of a coconut oil, and I’ll bake it until it’s chewy and crispy. It’s a healthy, single-ingredient treat that he absolutely loves, and it’s made from a something I used to throw in the trash.
My “Shop Your Pantry First” Golden Rule
I Saved a Fortune by Realizing I Already Had a Supermarket in My House.
My “shop your pantry first” rule is the single, most powerful, money-saving habit I have. Before I even think about making a grocery list, I will do a thorough “shopping trip” in my own, pantry, a fridge, and a freezer. I’ll build my meal plan for the week around the ingredients that I already have on hand. This simple, proactive habit has dramatically reduced my food waste, it has forced me to be a more creative cook, and it has saved me an absolutely staggering amount of a money on my grocery bill.
How to Use Up a Bag of Carrots
I Turned a Humble Root into a Week of a Sweet, Savory, and Crunchy Delight.
A big bag of a carrot is a frugal cook’s best friend, and I love the challenge of a using up the whole thing. I’ll shred some of them for a crunchy, “Carrot Slaw.” I’ll roast some of them until they are a sweet, caramelized, and delicious. I’ll blend some of them into a vibrant, creamy, and “Carrot Ginger” soup. And my favorite, “zero-waste” trick is to use the green, feathery tops to make a delicious and a peppery “Carrot Top Pesto.” A single, humble bag of a carrot can be a source of an endless, delicious inspiration.
The Best “Regrow from Scraps” Time-Lapse Videos
I Watched My “Garbage” Magically Sprout into a New Life.
I was so amazed by the “regrow your groceries” phenomenon that I decided to make a time-lapse video. I put the root end of a celery in a bowl of a water, and I set up my phone to take a picture every few, short minute. The result was a magical and a mesmerizing video of the new, green shoot emerging and growing from what was essentially a piece of a garbage. It’s a powerful, visual, and incredibly satisfying testament to the resilience and the magic of a nature, and it’s a project that my kids absolutely loved.
How to Make Fruit Scrap-Infused Water
I Turned My Peels and My Cores into a Spa-Worthy, Hydrating Treat.
I love a flavored water, but the store-bought ones can be expensive and full of a weird ingredient. I learned to make my own, delicious, and completely “free” infused water using my fruit scrap. I’ll take the peel from an apple, the core from a pineapple, or the rind from a watermelon, and I’ll just put them in a big pitcher of a water in my fridge. The scraps will gently infuse the water with a subtle, sweet, and incredibly refreshing flavor. It’s a fantastic, zero-waste way to stay hydrated.
The “Full Use” Garlic Guide
I Learned to Use Every, Last, Papery Bit of a Flavor.
A head of a garlic is a flavor powerhouse, and I’ve learned to use every, single part of it. The cloves are, of course, the star of the show. The often-discarded, green sprout that you’ll find in the center of an older clove is fantastic when it’s finely chopped and it’s used like a chive. And my favorite, “zero-waste” trick is to take the papery, outer skin of the garlic and I’ll throw them in my “garbage” broth bag. They add a wonderful, subtle, and aromatic garlic flavor to my homemade stock.
My “Zero-Waste Hero” Profile Series
I Started to See My Grandmother as a Sustainable Superstar.
I started a personal, “zero-waste hero” profile series. My first profile was on my own, grandmother. I realized that her generation was the original, “zero-waste” champion. She didn’t call it “sustainability”; she just called it “common sense.” She saved her bacon grease in a jar by the stove. She used her leftover to make a new and a delicious meal. She never, ever threw away a food. She was a master of a resourcefulness, a creativity, and a frugality, and she is my ultimate, “zero-waste” inspiration.
How to Use Up Leftover Whipping Cream
I Froze My Cream in a “Dollop” and I Saved My Dessert.
A half-used carton of a heavy whipping cream used to be a ticking time bomb in my fridge. I learned that I can freeze it. The best way to do it is to whip the cream first, with a little bit of a sugar. I’ll then scoop the whipped cream into a dollop on a parchment-lined baking sheet and I’ll “flash freeze” them. I can then store these little, frozen “whipped cream clouds” in a freezer bag. They are the perfect, elegant, and an instant topping for a hot chocolate or a slice of a pie.
The “Sustainable Kitchen” Mindset Shift
I Went from a “Consumer” to a “Co-Creator.”
The biggest shift in my “zero-waste” journey was not in the tips and the tricks; it was in my mindset. I stopped seeing myself as a simple “consumer” of a food. I started to see myself as a “co-creator” in a much larger, food system. I started to see my kitchen as a place of a connection—a connection to my farmer, to my community, and to the earth. This simple but a profound shift in a perspective has turned the simple act of a cooking from a chore into a joyful, meaningful, and a deeply purposeful act.
The Joy of a “Scrappy” but Abundant Kitchen
I Found a Deep, Satisfying Wealth in My Own, Resourcefulness.
A “scrappy” kitchen is not a deprived kitchen. In fact, it is the most abundant kitchen of all. It’s a kitchen that is full of a delicious, homemade broth, a beautiful, infused vinegar, and a pantry full of a jewel-toned, preserved jam. It’s a kitchen that is brimming with a creativity, a resourcefulness, and a deep, satisfying sense of a self-sufficiency. I’ve learned that true, culinary wealth is not about a having a pantry full of a fancy, expensive ingredient; it’s about having the skill and the wisdom to turn the simple, humble, and an often-overlooked ingredient into something truly extraordinary.
My Most Creative “Zero-Waste” Recipe Ever
The “Banana Peel” Pulled Pork That Blew My Mind.
My most creative, and a surprisingly delicious, “zero-waste” recipe was a “pulled pork” made from a banana peel. It sounds absolutely insane, but it works. You take the peel of a green banana, you shred it, and you simmer it in a savory, BBQ sauce. The texture of the cooked peel is unbelievably similar to a tender, shredded meat. It’s a true, “you have to taste it to believe it” moment. It’s a testament to the fact that with a little bit of a creativity and an open mind, you can find a delicious potential in the most unexpected of a place.
The Zero-Waste Kitchen: Saving the Planet, One Scrap at a Time
I Realized My Small, Daily Choices Had a Huge, Global Impact.
I used to think that my own, personal food waste was just a drop in the bucket. I learned that the collective impact of our household food waste is a staggering, global problem. I realized that my small, daily choices—the broccoli stem I decided to eat, the leftover I decided to transform, the vegetable scrap I decided to save—were not just small, insignificant acts. They were a part of a much larger, collective effort. My zero-waste kitchen is not just saving me a money; it is my small, daily, and a delicious vote for a healthier and a more sustainable planet.