We probably all remember the “Clean Plate Club”, that elite dinner table guild of good eaters who finished all the food on their plates. Joking aside, more important than “cleaning” our plates—which often involves eating past the point of fullness—is creating a meal with clean, wholesome ingredients that nourish our bodies and the environment. But what can we do with the unfinished food on our plates? There are reasons to think twice before discarding leftovers or throwing away wilted greens. The average American wastes about 20 pounds of food per month, and a typical family of four tosses upwards of $1500 worth of food per year. With global populations and demands for food on the rise, many of us are seeking creative, constructive ways to transform, rather than toss, organic waste. So what’s the secret to turning scraps into sweet and savory dishes?

Finding creative, sustainable ways to repurpose food scraps benefits our budgets, our community and our planet as a whole. Cooking with organic waste can help us to cultivate gratitude for the fullness of the bounty around us.

Freshen up

Fresh fruit and vegetables are some of the most versatile foods to repurpose. Stamford-based wellness chef and health coach Lia Adair suggests using carrot tops, zucchini stumps, onion and garlic skins, and leek roots to make homemade vegetable broth. Throw the scraps in a pot of water, add desired spices and boil. As an added bonus for those short on refrigerator space, pour cooled, concentrated broth into an ice tray and store in the freezer.

For those who juice, pulp can be dehydrated and used to make vegetable-flax crackers, fruit leather or even pie crusts. Pulp from ginger, carrots and similar roots can also be used to puree into a hearty soup, while fruit pulp can be steeped in water for a refreshing tea. In addition, once frozen, almost any fruit or vegetable can be included into a smoothie. Adair also recommends experimenting with eating fruit skins, particularly kiwi and mango, which are rich in fiber and nutrients.

The uses for fruit scraps aren’t limited to mealtime, either. Overripe citrus can be dried and used as potpourri, while boiling citrus rinds adds both humidity and zesty aroma to the home—a sweet, refreshing duo as we transition from winter to spring.

Makeover meat

A simple way to reinvigorate leftover meat is to slice it, add some vegetables, and serve over a bed of lettuce with freshly made dressing. Ground or sliced meat can also be stuffed into bell peppers, spooned into squash “canoes”, or placed in a slow cooker and used to make a stew. Rice and grains work wonders as well; almost any dish can be turned into a curry or stir fry with the right cast of herbs and spices.

Another easy way to get more out of a meat dish is to keep the carcass or bones and boil them for stock. As with the vegetable variety, this stock can be concentrated and frozen into easy-to-store, easy-to-use cubes.

Don’t underestimate the power of a new sauce to spruce up an old dish. “The right sauce can change leftovers into a new meal,” says Adair, who offers three quick, nourishing recipes for sauces that breathe fresh life into recycled food.

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Creamy Cilantro Sauce

Ingredients
2 large handfuls of fresh cilantro with stems
¼ cup raw cashews, soaked at least three hours
½ inch knob of fresh ginger, chopped1 small garlic clove
¼ yellow onion
Juice of 1 lime
Zest of half a lime
2 Tbsp rice vinegar
1 Tbsp olive oil
Cayenne and salt to taste
Water to consistency

Instructions
Place all ingredients in a blender and process until very smooth.

Use as salad dressing, marinade, sauce to roast root vegetables and cabbage in, or dip for vegetables or meatballs.

Pesto

Ingredients
2 cups fresh basil and parsley or arugula and carrot greens (seasonal preference)
1 cup extra virgin olive oil
1 clove garlic
¼ cup pine nuts or walnuts
Sea salt to taste

Instructions
Place greens and garlic into food processor and pour olive oil in slowly, allowing oil to saturate leaves. Add more oil if necessary.

Add nuts and pulse to maintain a bit of texture. If you like a smooth pesto, then process until smooth. If you prefer a firmer texture, pulse 3-5 times.

Finish by mixing salt in by hand so as not to over process the nuts.

Serve as a dressing on spiralized zucchini and carrots. Use as a topping for fish, meat or mushrooms. Or add more garlic and olive oil and heat at very low for 10 minutes and use as a pasta sauce.

Coco-Cashew Curry

Ingredients
2 cups raw cashews soaked at least three hours
1 can of full-fat coconut milk (vegetable broth to dilute if too thick)
2 Tbsp curry powder (or more to taste depending on the type of curry powder you use)
2 tsp garam masala
Juice of 2-3 lemons (depending on how acidic the lemons are)
⅛ cup nutritional yeast
¼ yellow onion
Salt and pepper to taste

Instructions
Place all ingredients into a blender and process until very smooth.

Use as a salad dressing, a marinade, a sauce for roasting, a sauce for pastas, or a classic curry sauce with vegetables and rice.

Based out of Stamford, Lia Adair is a wellness chef and health coach who helps people thrive through food. She offers fun, educational cooking and food prep classes in one-on-one and group settings. Connect with her at LiaAdair.com.

Margrét Ann Thors is a writer, educator and holistic wellness enthusiast based in Fairfield County. She leads an academic and creative coaching practice that supports student success within, without and beyond the classroom. Connect with her at [email protected].