Not every fruit peel or veggie stem needs to be tossed! Find out which ones are edible.
According to the U.S. Department of Agriculture, approximately 30 to 40 percent of the American food supply is wasted each year. Before you toss those edible leaves, stems, and peels, or leave them in the compost bin, find out how you can cook with them and get more nutritional bang for your buck.
Save Meat Bones for Broth or Stock
One of the best ways to achieve a flavorful broth or stock is to simmer herbs, vegetable scraps, animal cartilage and roasted animal bones, like chicken or beef marrow. Save similar bones from multiple recipes in the refrigerator until you have enough to cook a large amount of stock. Cooled stock can be frozen and saved for future use.