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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Juco
15/20
Sorbet in Grapefruit Cups
These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.
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Peden + Munk
16/20
Runner Beans with Swiss Chard Stems and Basil
Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.
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Gentl & Hyers
17/20
Vietnamese Pork Chops with Pickled Watermelon Rind
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
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Ditte Isager
18/20
Radish with Butter and Sea Salt and Radish Greens Salad
While you're enjoying bitter, crunchy radishes with a healthy glob of butter, chop off those greens and let them sing as a side salad. You'll wonder why you ever considered tossing them in the first place.
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19/20
Candied Grapefruit Peel
“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor
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Chris Searl
20/20
Flank Steak Tartare with Carrot-Top Salsa Verde
Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
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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

Roasted and Charred Broccoli with Peanuts

Citrus-Peel Powder

Roasted Carrots with Carrot-Top Pesto

Pickled Swiss Chard Stems

Celery Salad with Celery Leaves and Horseradish

Barley, Cauliflower, and Herbs with Burrata, Leaves, and Stems

Shaved Carrot Salad with Yogurt and Coriander

Pickled Watermelon Rind

Sautéed Broccoli with Floret Vinaigrette

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Smoked Trout with Hearty Greens, Leaves, and Stems

Parm Broth

Sriracha Fridge Pickled Chard Stems

Chard and Chard Stems with Sautéed Shiitakes

Sorbet in Grapefruit Cups

Runner Beans with Swiss Chard Stems and Basil

Vietnamese Pork Chops with Pickled Watermelon Rind

Radish with Butter and Sea Salt and Radish Greens Salad

Candied Grapefruit Peel

Flank Steak Tartare with Carrot-Top Salsa Verde