Cooking at home can help reduce food waste, but we normally discard perfectly delicious parts of certain ingredients in the process. Make the most of your produce with these no-waste recipes that use whole vegetables or often-uneaten food products, plus check out tips to help eliminate waste and make the best use of food throughout your kitchen.

Pickle Brine Butter Crunch Rice

Pickle brine is full of flavor, yet often goes down the drain when the jar is finished. This crispy-bottomed rice is full of briny flavor with a buttery crunch.

Roasted Pork and Chimichurri

Turn those beet and carrot tops into a punchy chimichurri. Freeze any leftovers or use as a delicious marinade.

Meyer Lemon Cornmeal Cake

Boiling the lemons helps break down the texture and remove bitterness from the rind. The lemon zest sugar gives an added pop of fresh lemon flavor to each slice.

Old-Fashioned Buttermilk Rolls

Make your own cultured butter and use the homemade buttermilk to make these fluffy, tender rolls. Or, nonfat store-bought buttermilk can be used.

Broccoli-Apple Relish

Waste-Not Tips

LEFTOVER PRESERVES

Mix jams and jellies with hot water and a splash of vinegar until thick but pourable; brush over meats or toss with root vegetables to create a quick and easy glaze.

APPLE AND PEACH PEELS

Scrub or rinse fruits well before peeling. Toss peels in a jar, cover with bourbon or vodka, and seal. Let mixture infuse for 24 to 48 hours before straining.

TRIMMINGS FAT

Use any fat trimmings from meat cuts in place of a cooking oil. Simply place trimmings in the hot pan and render out the fat before adding meat.

SAVING BREAD

Freezing bread is the best way to preserve a loaf that won’t be used within a day or two. Freeze in slices for toast or sandwiches. Cube ends and leftover pieces to use in sweet or savory bread puddings or dressings.

CITRUS RINDS

Store rinds from juicing or segmenting citrus in resealable plastic bags and freeze. Drop in a glass of fizzy water, hot tea, or boil in a simple syrup for flavoring cocktails and desserts.

LEFTOVER EGGS

Recipes that call for egg yolks often leave the whites behind. Freeze individual egg whites in ice cube trays and thaw in the fridge when needed.

SAVE THE SEEDS

Rinse pumpkin, butternut squash, or other winter squash seeds free of pulp. Dry, toss with a few tablespoons of oil and your favorite seasoning blend, and roast at 350° until golden brown and crisp.

Discover recipes, tips, and unique Southern gems in our January/February 2020 issue and join our newsletter today to stay one step ahead of the latest trends!