Amy Pennington teaches and reminds us that random kitchen waste (stems, leaves and bones) can be easily used to make stock, sauces or soups instead of throwing them away. Trying to use every last bit of something in your kitchen forces creativity and encourages resourcefulness. Check out these clever designs for even more inspiration and try:
Parsley: Use last bits to make gremolata for fish, vegetables or chicken.
Broccoli: Use leftover large stems to make soup. Chop into large pieces, place stems in water with some salt and a little onion. Cook until tender. Cool. Puree and stir in a big handful of good aged cheddar for a healthy green soup.
Chicken Bones: Leftover bones from roasted chicken can be simmered to make stock or placed in a pot of beans to add flavor to a dish. Try browning the bones and adding to a pot of white bean for a rich flavor.
Hard Bread: Use day-old baguette to make this warming Zuni Cafe Roast Chicken Bread Salad
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