If I’m cooking up a vegetable stir fry, I dice up my cauliflower or broccoli stems and throw them in. They are full of beta-carotene, which promotes good eyesight.
One of the most popular ways to use watermelon rinds is to pickle them. It’s tangy and sweet and makes a great addition to your next charcuterie plate.
When you’re roasting your pumpkin or squash, you can just take out the seeds, clean them, and spread them around the same pan where you’re roasting the pumpkin.
You can grate the peels with a zester to add a little pizzazz to any meal. And, if you’ve never tried a candied orange peel, they’ll surely change your life.
If you have some beet tops sitting in your kitchen, you can use them in any recipe that calls for kale. Kale and beet greens have very similar flavor profiles and cook very similarly.