Recipes to Use Up Food Scraps

Spiralized broccoli stems transform into tender "noodles" in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.

In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.

A quick pickling turns collard stems from trash to a treasure, adding a pleasant tang to these leaf-wrapped spring rolls. Serve as a healthy main dish or cut into quarters and serve as a colorful appetizer.

A touch of cumin and cinnamon give this colorful, healthy slaw recipe a hint of the Middle East. Serve with a wedge of cheese and a whole-grain roll on the side for a satisfying dinner--or with just about anything that comes off the grill.

Recipes usually tell you to discard the dark green leek tops. Show them some love with this healthy baked cod recipe! Cooking the leek tops a bit longer makes them meltingly delicious. They're also high in fructans, a type of prebiotic fiber that contributes to good gut health.

If you've ever wondered why soups and sauces taste so good at restaurants, homemade stock may be the answer. This homemade stock recipe starts with two leftover roasted chicken carcasses. If you don't have two ready at once, freeze one and save it until you roast another chicken. Simmering the bones with herbs and veggies makes a virtually sodium- and calorie-free broth that has a deep, delicious flavor.

After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness to this healthy vegetarian kale salad. Feel free to use this healthy recipe as a guide; swap out the farro for any whole grain or the squash for any roasting vegetable, such as cauliflower.

Use the entire cauliflower head--leaves (yes, they're edible), stem and florets and all for this healthy cauliflower main dish recipe. Be sure to not flip the cauliflower steaks as they roast, they get super-crispy and deliciously browned in the hot oven.

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.

This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell.

This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.

Broccoli rabe can be a bitter bomb. Some people love it, while others… not so much. In this easy recipe, we cook the broccoli rabe for a few minutes in boiling water to tame its bitter bite. Serve with roasted chicken and potatoes.

Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe. It's worth seeking out Parmigiano-Reggiano to make the pesto-its superior flavor elevates the final dish. Edamame bumps up the protein to keep you feeling full and satisfied.

What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with Asian-style chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.

The combination of sweet and hot peppers, garlic and herbs in this salsa recipe makes this the perfect condiment to have in your fridge. Adjika, a salsa-like condiment of both Georgian and Abkhazian origins, typically accompanies grilled meat or vegetables. Or you can eat this salsa with tortilla chips straight from the bowl.

Sweet red bell pepper balances the bitterness of broccoli rabe in this vegetable risotto recipe. If you can't find broccoli rabe, use chard instead. For an easy risotto method, we've also included instructions for making this dish in the microwave. Make it a meal: Serve with Arugula & Strawberry Salad.

Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.