3. PARTAKE OF THE PEELS AND PODS
The peels and skins from fruits and vegetables are often the most flavorful and nutrient-rich parts of the plant, especially if you’re using organic produce. Making mashed potatoes for a Mother’s Day dinner? Save all those bits of skin you’ve carefully peeled away, toss them in a little oil and some seasoning, then roast them in the oven for an easy, salty snack or a crispy addition to a salad. Use vegetable peels to make vegetable noodles, which add new textures and tastes to old favorites.
Most of the pectin in apples is found in the skins and seeds so they’re ideal for making jelly. Use the jelly on a charcuterie board or on proteins like pork or chicken. Citrus peels—orange, limes, lemons and grapefruits—can be candied for a sweet, fragrant garnish for cakes and pastries or blended into muffins or breads. Save them to garnish at tea time or cocktail hour.
And by all means, don’t throw those pricey vanilla bean pods away. Bury dried pods in your sugar jar to delicately infuse the sugar with a “vanilla-y” perfume. Or spin the pods in your food chopper with some sugar to use in baked goods.