7 Budget-Friendly Ways I Repurpose My Produce Scraps

Transform leftover fruit scraps into gourmet vinegars by steeping them in store-bought vinegar like white wine or apple cider. Use in vinaigrettes, quick-pickles, and marinades.

Infuse Vinegar:

Repurpose fruit mash from simple syrups into a less sweet spread by adding lemon juice. Perfect for pairing with savory dishes or on a charcuterie board.

Turn Discards Into “Preserves”:

Utilize lemon, lime, and orange rinds in smoothies for added fiber, vitamin C, and antioxidants. Freeze unused rinds for future use.

Save Citrus Rinds:

Don’t discard leafy tops from carrots, beets, or radishes. Sauté them for a nutritious side or blend into pesto. Perfect for using past-their-prime greens like kale and spinach.

Keep Leafy Tops!:

Enhance butter or olive oil with leftover herbs for savory spreads or cooking oils. Keep refrigerated for butter and at room temperature for oils.

Flavor Olive Oil or Butter:

Cook up nutritious stems from greens like kale and collards. Chop and sauté for a flavorful addition to frittatas or veggie hashes.

Sauté Stems:

Collect veggie odds and ends in a freezer bag to make homemade stocks. Use peels, skins, and scraps from onions, garlic, celery, and more for flavorful broths.

Make Stocks and Broths:

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