7 SAVE YOUR SCRAPS

Every day we trim and discard food scraps that still have something left to give. From celery stumps to baguette ends to chicken wing tips, these items have flavour and nutrients we can use. So before you toss out any foods, imagine other ways to use them up. A rockhard Parmesan rind will add a hit of cheesy umami to vegetable soups, and stale bread can be turned into bread crumbs or croutons. One recipe that can be made entirely from scraps is vegetable stock. Stockpile fennel tops, herb stems, onion cores and other clean vegetable trimmings in a reusable bag in the freezer. When the bag is full, you’re ready to make free vegetable stock. Note: Avoid trimmings from bitter vegetables, such as rapini, or strongly coloured veg, like beets and red cabbage.