Peels, Stems, and, Leaves: 22 Reasons No Scrap Should Go to Waste

Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.

By Elyssa Goldberg

November 3, 2015

Stop throwing out stems, peels, leaves, rinds, and tops. Seriously, stop doing that.

Peden + Munk
1/20
Roasted and Charred Broccoli with Peanuts
Believe it or not, we came up with a new way to chop broccoli: Include the stems!
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Jarren Vink
2/20
Citrus-Peel Powder
Add this to baked goods like biscuits or use it to rim a cocktail glass.
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Cedric Angeles
3/20
Roasted Carrots with Carrot-Top Pesto
This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.
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4/20
Pickled Swiss Chard Stems
Rainbow chard is especially pretty pickled, but any variety will work.
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5/20
Celery Salad with Celery Leaves and Horseradish
Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.
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Christopher Baker
6/20
Barley, Cauliflower, and Herbs with Burrata, Leaves, and Stems
A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.
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7/20
Shaved Carrot Salad with Yogurt and Coriander
Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch. And, yes, there will be peels, so scrub well before shaving.
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Gentl & Hyers
8/20
Pickled Watermelon Rind
Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.
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William Abranowicz
9/20
Sautéed Broccoli with Floret Vinaigrette
At Oxheart Restaurant in Houston, Texas, broccoli stems absolutely do not go to waste. Instead, they become the main event and the florets, usually lavished wtih attention, take a backseat. It's the stems' time to shine.
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10/20
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.
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11/20
Smoked Trout with Hearty Greens, Leaves, and Stems
Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
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Tukka Koski
12/20
Parm Broth
Use this rich and versatile broth in vegetable soups, instant-supper pastas, such as Capellini en Brodo, and beans in need of a boost.
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Ashley Rodriguez
13/20
Sriracha Fridge Pickled Chard Stems
Throw the mixture in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.
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Danny Kim
14/20
Chard and Chard Stems with Sautéed Shiitakes
Chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.
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Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy ... Read More