Cooking with Scraps : Turn Your Peels, Cores, Rinds, Stems, and Other Odds and Ends into 80 Scrumptious, Surprising Recipes

Cover; Title Page; Copyright Page; Dedication; Contents; Hello there!; The Recipes; Apples; Danish Pancakes with Apple Core Syrup; Dried Apple Peel Chips; Aquafaba; Fudgy Aquafaba Brownies; Aquafaba Mayonnaise; Elote with Spicy Aquafaba Mayonnaise; Artichokes; Artichoke Leaf Nachos with Feta and Black Olives (And Cheater's Aioli); CLEAN out the CRISPER: Tempura; Asparagus; Charred Asparagus End Pesto; Bacon; Bacon-y Tomato Jam; Bananas; Banana Peel Cake with Brown Sugar Frosting; Beets; Basic Sauteed Beet Greens; Beet Greens and Eggplant Pizza; Beet Peel Margarita.;Stop throwing away your food scraps and start enjoying them on your table! A collection of 80 surprising, creative, delicious recipes for anyone who wants to cook smart, sustainable, and impressive meals out of unused bits of produce, cheese rinds, stale bread, and other oft-discarded foods. Cover Title Page Copyright Page Dedication Contents Hello there! The Recipes Apples Danish Pancakes with Apple Core Syrup Dried Apple Peel Chips Aquafaba Fudgy Aquafaba Brownies Aquafaba Mayonnaise Elote with Spicy Aquafaba Mayonnaise Artichokes Artichoke Leaf Nachos with Feta and Black Olives (And Cheater's Aioli) CLEAN out the CRISPER: Tempura Asparagus Charred Asparagus End Pesto Bacon Bacon-y Tomato Jam Bananas Banana Peel Cake with Brown Sugar Frosting Beets Basic Sauteed Beet Greens Beet Greens and Eggplant Pizza Beet Peel Margarita. Beet Greens Salad with Warm Goat Cheese RoundsCLEAN out the CRISPER: Strata Bread Fresh Bread-Crumbs Addictively Crunchy Croutons Crispy Bread-Crumb Fried Eggs Broccoli Cheese Tortellini with Sausage and Broccoli Stems Lemony Olive Oil-Poached Broccoli Stems and Chickpeas on Ricotta Toast Carrots Shaved Zucchini Salad with Carrot Tops and Fennel Seed Dukkah Carrot Top Pesto Tartlets Carrot Top Pesto Spicy Carrot Top Kimuchi Cauliflower White Bean and Cauliflower Core Puree with Green Olive Gremolata CLEAN out the CRISPER: Quick Pickles Celery Celery Leaf Aioli. Egg Salad Sandwiches with Celery Hearts and LeavesChard Roasted Swiss Chard Stems with a Creamy Sesame Dressing Cheese Cheese Rind Fromage Fort Cheddar Nub Pub Cheese Blue Cheese Spread with Pecans Brothy Beans with Roasted Garlic and Parmesan Rind Citrus Fruits Vanilla Pod-Scented Candied Lemon Peels Shortbread with Honey-Glazed Grapefruit Peel and Pink Peppercorns Coffee Coffee Ground Cashew Butter Crunchy Coffee Ground Cashew Butter CLEAN out the CRISPER: Salts CLEAN out the CRISPER: Sugars Collard Greens Collard Stem and Lemony Ricotta Stuffed Shells Corn. Corn Cob Yaki Onigiri (Grilled Rice Balls)Fennel Fennel Stalk Ice Cream with Lemon and Vanilla Bean Herbs Just-Barely Basil Buttermilk Dressing Avocado Pasta with a Crunchy Cilantro Stem Sprinkle Herb Stem Tahini Dip/Dressing Parsley Stem Tabbouleh Jam Soba Noodles with Ginger Marmalade Dipping Sauce Strawberry Jam Balsamic Vinaigrette Kale Kale Stem Hummus Leeks Leek Top Cacio E Pepe Melons Watermelon Rind-Lime Granita with Basil Whipped Cream Roasted Cantaloupe Seeds with Chili and Lime Cantaloupe Pulp Overnight Oats with Lemon and Blueberries Mushrooms. Mushroom Stem Compound ButterCLEAN out the CRISPER: Frittatas Nuts Peanut Shell-Infused Pot Cheese Cashew Pulp Onigirazu Cashew Pulp ""Tuna"" Salad CLEAN out the CRISPER: Stocks and Broths Pickles Dill Pickle Brine Bloody Mary Dill Pickle Brine Potato Salad Pineapple Pineapple Peel and Core Lemonade with Mint Potatoes Potato Water and Chive Aebleskivers Pumpkin Pumpkin Guts Butterscotch Scones Everything Bagel Roasted Pumpkin Seeds Radishes Radish Top Ohitashi CLEAN out the CRISPER: Infused Alcohols Stone Fruit Stone Fruit Pit Liqueur Tomatoes Basil-Tomato Seed Dressing. “A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher