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Okay…it’s not as crazy as it sounds.  Did you know that on average, 27% of all edible food is wasted every year in the US?  Yikes!  It kind of makes sense though.  When I put my chef’s cap on, and those extra scraps don’t quite fit into my culinary creation, they often end up á la trash.  Planet Green shared some really cool tips on how to turn your throwaways into functional flavors!  Here are my favorites:

  • Keep trimmings like parsley stems, leeks, celery leaves and fennel tops in a freezer bag to use for future soup stocks
  • Save the peels from fruits like lemon and orange to add zest to your favorite dishes
  • Save meat bones to add flavor to soups or sauces (and for your dog of course!)

Find the full Planet Green article here, and please share any creative ideas that you have!

So next time you join the ranks of the clean plate club, remember that there are many more fun and delicious ways to reduce waste when it comes to food.

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