Three orange carrots with green tops.

Good Food Goes Green 

Use Leftover Kitchen Scraps with These Recipes

by Good Food Pittsburgh


September 15, 2020

No matter how much we all try to be as sustainable and waste-free in the kitchen, there’s always going to be some scraps that we just can’t use… until now. 

These inventive recipes from chefs and recipe developers take common produce scraps, and repurpose them into tasty dishes, and infused spirits, and offer easy-to-follow instructions so we can all do the same. 

Carrot Greens Chimichurri | Love & Lemons 

Love & Lemons takes fresh, chopped carrot greens and mixes them with a variety of spices, olive oil and white wine vinegar to create a spicy chimichurri, the perfect accompaniment to roasted carrots. Carrot greens also make an excellent pesto, which can be tossed with fresh pasta and vegetables for a super-easy dinner. 

Find the recipe here

Sautéed Beet Greens with Garlic and Olive Oil | New York Times

The New York Times’ recipe for sautéed beet greens is the gold standard, thanks to generous amounts of garlic and a kick of red pepper flakes. This simple dish is a great way to use the beet greens that come attached to beets in CSA boxes or from farmers markets — just be sure to give them a really thorough wash. 

Find the recipe here

Apple Peel Bourbon | Food 52

Apple peels pack a ton of flavor, and they make a really delicious infused bourbon (perfect for topping with ginger beer and a squeeze of lime). Food 52 shares a step-by-step process for making your own spiced apple peel bourbon, using cinnamon and cloves. 

Find the recipe here


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