BY JENNA HELWIG • PHOTOGRAPHS BY VICTOR PROTASIO FOOD STYLING BY CHELSEA ZIMMER • PROP STYLING BY CLAIRE SPOLLEN & JULIA BAYLES
TIP NO. 1
As the creator of the popular Substack newsletter The Department of Salad, Emily Nunn basically has a nonstop conveyer belt of fresh produce coming into her house for recipe development. That means copious amounts of peels, stems, and unchoppable nubs. But she doesn’t trash those bits. “I keep a large zip-top bag in the freezer, and anytime I make a dish with veggies, herbs, or garlic, I toss the scraps into the bag.” (This also works with veggies that are on their way to Spoil Town—add ’em to the scrap bag!) Then, when she has time, she’ll make stock.
WHAT TO INCLUDE
Carrots, celery, and onions or shallots, for sure. Also anything from this list: beets (in small quantities), beet greens, corn cobs, fennel, garlic, sliced ginger, green beans, herbs, mushrooms, Parmesan rinds, parsnips, peppercorns, squash, tomatoes, and turnips.
HOW TO MAKE IT
Add the contents of your bag to a pot and cover with water by an inch. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 15 minutes. Taste; any bitterness is a sign to stop cooking. Otherwise, keep cooking until vegetables are soft, about 15 minutes. Strain stock through a fine-mesh strainer; discard solids. Let cool for 30 minutes.
HOW TO STORE & USE IT
Cooled stock can hang in the fridge in airtight containers for up to seven days or in the freezer for months. Use it to make soups, add flavor to rice, and more.
TIP NO. 2
Don’t Be So Quick to Rinse Out Those “Empty” Jars
Pickled Vegetables
Use extra brine to marinate pork or chicken. You can shake martinis in the empty jar for added bite, says Roya Shariat, coauthor of Maman and Me, a cookbook of Iranian American recipes.
Peanut Butter
Make overnight oats in the jar. Or layer in yogurt, granola, and fruit for a parfait. You can also go savory and shake up soy sauce, sesame oil, vinegar, and a bit of sugar, then top noodles or salads.
Sun-Dried Tomatoes & Artichokes
Make salad dressing with the leftover oil, suggests Natalie Guisinger, REAL SIMPLE’s assistant designer. Combine it all right in the jar.
Mayonnaise
Add a squeeze of lemon or lime, a dash of hot sauce, and salt and pepper. Shake and drizzle on tacos or roasted veggies.
TIP NO. 3
ACTIVE TIME 20 MINUTES TOTAL TIME 1 HOUR SERVES 6
1 Tbsp. finely shredded hard cheese (such as Parmesan or pecorino)
1 9-in. frozen deep-dish pie shell, thawed according to pkg. directions
1 Tbsp. extra-virgin olive oil
1∕2 cup chopped onion
2 cups chopped raw and/or cooked vegetables (such as cooked broccoli and raw kale or spinach)
1∕2 tsp. kosher salt, divided
1∕4 to 1∕2 cup chopped leftover cooked meat or seafood (such as chicken, bacon, shrimp, salmon, steak, or sausage)(optional)
5 large eggs
1∕2 cup milk (dairy or unsweetened plain nondairy)
1∕2 cup shredded cheese (such as cheddar, Gruyère, Monterey Jack, mozzarella, etc.)
1∕4 tsp. freshly ground black pepper
1∕8 tsp. ground nutmeg (optional)
PREHEAT oven to 375°F with a rack in lower third position. Sprinkle hard cheese over bottom of pie shell.
HEAT oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Add vegetables; cook, stirring occasionally, until raw vegetables are wilted, 4 to 5 minutes. Stir in 1∕4 teaspoon salt and (if desired) meat or seafood.
WHILE vegetables cook, whisk eggs, milk, shredded cheese, pepper, remaining 1∕4 teaspoon salt, and (if desired) nutmeg in a medium bowl.
ARRANGE cooked vegetable mixture over hard cheese in pie shell. Pour egg mixture over vegetables.
PLACE pie shell on a large rimmed baking sheet. Bake until set and top is slightly golden, 30 to 35 minutes. Let stand for 10 minutes.
FROM FRANCES LARGEMAN-ROTH, RDN, AUTHOR OF EVERYDAY SNACK TRAY
TIP NO. 4
Empty That Doggy Bag
“You can put a fried egg on anything and make it breakfast, and that’s especially true with restaurant leftovers,” notes Tara Cox, our managing editor.
TIP NO. 5
Cold stops spoilage in its tracks. Store these foods on ice preemptively and they won’t go to waste.
FRUIT
Berries, bananas, and avocados are smoothie stars. Chop larger fruit (so it doesn’t jam your blender) and freeze in a single layer on a parchment-lined baking sheet before packing in containers.
VEGETABLES
If you know you won’t get around to eating veggies, quickly blanch, dry, and freeze them. Blanching helps maintain their color, texture, and flavor. (Skip that step for chopped onions and peppers.)
COOKED RICE & GRAINS
Store them in a flat layer in a zip-top bag. Break off what you need and either defrost it in the microwave or toss it directly into a hot pan.
LEMONS
Olga Massov and Sanaë Lemoine, authors of the cookbook Hot Sheet, suggest zesting lemons before squeezing them. “Freeze the zest in one-teaspoon amounts to use later.” You can also freeze juiced lemons. When you get a critical mass, toss them with sugar to make a lemony simple syrup to add to drinks, Massov says.
BREAD
A good loaf can get stale or moldy all too quickly. Editor in Chief Lauren Iannotti extends its life by slicing and freezing it all wrapped up. “Take out as many slices as you need and pop them right into the toaster.”
TIP NO. 6
ACTIVE TIME 20 MINUTES TOTAL TIME 1 HOUR SERVES 6 TO 8
1 cup white rice (such as basmati)
1 cup dried yellow split mung beans (moong dal) or red lentils
3 Tbsp. butter, ghee, extra-virgin olive oil, or other fat
2 tsp. cumin seeds
1 large onion or 3 medium shallots, diced (about 11/2 to 2 cups)
2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1 tsp. ground turmeric
1 fresh Thai chile, jalapeño, or serrano, halved lengthwise, or 1 dried red chile, or 1/4 tsp. crushed red pepper
2 cups chopped mixed vegetables (such as cauliflower, carrots, potatoes, and tomatoes)
1 cup chopped leafy greens (such as kale, Swiss chard, or spinach)
2 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup frozen sweet peas (optional)
Chopped cilantro and/or plain whole-milk yogurt, for topping (optional)
RINSE rice and mung beans in a fine-mesh strainer. Once water runs clear, add to a medium bowl and cover with water. Let soak for 15 minutes. Drain and set aside.
MEANWHILE, heat butter in a large saucepan over medium. Add cumin seeds; stir until fragrant, about 30 seconds. Add onion, ginger, turmeric, and chile; cook, stirring often, until softened, 5 to 6 minutes.
STIR in rice and mung beans. Stir in 5 cups water, vegetables, leafy greens (but not spinach yet, if using), salt, and pepper. Bring to a boil. Cover and reduce heat to a simmer.
COOK, stirring occasionally, until water is absorbed, rice and mung beans are extra tender, and khichdi resembles thick porridge, about 25 minutes. (Add more water as needed to keep mixture from becoming too dry and sticking to bottom of pan.)
ADD peas and spinach (if using); cook, stirring often, until warmed through and spinach is wilted, 1 to 2 minutes. Top with cilantro and/or yogurt, if desired.
FROM ASHLEY LONSDALE, CHEF IN RESIDENCE AT BUTCHERBOX, AN ONLINE MEAT AND SEAFOOD COMPANY
TIP NO. 7
Pretend You’re a Chef
In the restaurant biz, food waste really cuts into profit, so chefs are always looking for ways to repurpose leftovers, says Kimbal Musk, chef and founder of The Kitchen Restaurant Group and author of The Kitchen Cookbook. Try to have that mentality at home. “Pickle extra vegetables, turn salmon scraps into a spread, and mix leftover sauces like chimichurri into mayo to punch up sandwiches.” Remember: You own the joint!
TIP NO. 8
ACTIVE TIME 20 MINUTES
TOTAL TIME 35 MINUTES
MAKES ABOUT 16 PATTIES
2 Tbsp. flaxseed meal
2 cups shredded zucchini or summer squash (from 1 zucchini or squash)
1/2 cup grated onion (from 1 onion)
1 tsp. kosher salt, divided
2 cloves garlic, finely chopped
1 cup grated broccoli or cauliflower
1 cup chickpea or all-purpose flour
1/4 cup chopped fresh flat-leaf parsley
6 Tbsp. extra-virgin olive oil, divided Dip (such as ranch), for serving
STIR together flaxseed meal and 1/4 cup water in a large bowl. Let stand until it reaches a jellylike consistency, about 15 minutes.
MEANWHILE, place zucchini and onion in a colander and sprinkle with 1/2 teaspoon salt. Let stand for 10 minutes. Transfer to a clean cloth and wring out as much liquid as possible.
ADD zucchini mixture, garlic, broccoli, flour, parsley, 2 tablespoons oil, and remaining 1/2 teaspoon salt to flaxseed meal; stir until fully combined. Scoop mixture into 16 balls (about 2 tablespoons each) and place on a sheet of waxed paper or parchment paper. Flatten each ball to about 1/4-inch thickness.
HEAT 2 tablespoons oil in a large nonstick skillet over medium-high. Place half of patties in hot oil; cook until browned and crisp on both sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining 2 tablespoons oil and patties. (Alternatively, bake patties at 400°F until crisp, 12 to 15 minutes.) Serve with dip
FROM CARLEIGH BODRUG, AUTHOR OF PL ANTYOU SCRAPPY COOKING: 140+ PLANT-BASED ZERO-WASTE RECIPES THAT ARE GOOD FOR YOU, YOUR WALLET, AND THE PL ANET
TIP NO. 9
REAL SIMPLE Executive Editor Lisa Freedman is a firm believer in meal planning so she doesn’t overshop. “I also keep an ‘emergency baked ziti’ in the freezer at all times so I never have to buy anything extra just in case I miscalculated.”
TIP NO. 10
These products will help food stay good longer.
Iannotti has her own system. “When I cut into an avocado, onion, or apple, I use what I need and then cover the rest in reusable Bee’s Wrap, which helps keep it fresh for a couple of days.” $25 for 5; beeswrap.com
Rubbermaid FreshWorks Produce Saver Containers are a must-have for Guisinger. “Berries stay good for at least a week in these things.” $40 for a 4-piece set; amazon.com
Shariat relies on food-grade silicone Stasher Bags in the fridge and freezer. “They come in different sizes, shapes, and colors and fold down flat, so I can keep a few in my tiny kitchen and pull them out for anything.” From $8; stasherbag.com
Nik Sharma, author of the cookbook Veg-Table, recommends the Zwilling Fresh & Save Handheld Vacuum Sealer. “It extends the shelf life of fresh, cooked, and dried foods. Cut apples won’t brown for days.” $99 for 7-piece starter set; zwilling.com
TIP NO. 11
Chop or grate 8 oz. semifirm or firm cheese, preferably a combo of 3 or more. (Skip hard cheeses, like Parmesan and pecorino.) Place in a food processor. Grate in 1 garlic clove with a Microplane. Add 1 Tbsp. white wine. Process until smooth and spreadable, adding more wine, 1 Tbsp. at a time, if needed. Taste; add salt and pepper, if desired. Process until combined, about 10 seconds. Add 2 Tbsp. coarsely chopped fresh tender herbs, such as parsley, tarragon, or chives. Pulse until incorporated. Serve with baguette or crackers. (Makes 1 cup.)
TIP NO. 12
Make Croutons
If your bread gets stale before you can freeze it, cut it into pieces, suggests Creative Director Phoebe Flynn Rich. “Toss with olive oil and garlic salt and bake at 350°F until crisp.” Serve with salads, on soup, or as a crunchy snack.
TIP NO. 13
Look Before You Shop
Always take inventory of your fridge and cabinets before going to the grocery store, suggests REAL SIMPLE Senior Home Editor Leslie Corona. “Otherwise, it’s too easy to end up with doubles or even triples of certain ingredients.”
TIP NO. 14
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR, 15 MINUTES SERVES 6
1/4 cup extra-virgin olive oil, plus more for serving
1 cup chopped mirepoix (such as onion, carrot, celery, leek, or fennel)
3/4 tsp. kosher salt, plus more if desired
3 large cloves garlic, sliced
1/4 tsp. crushed red pepper
1 to 2 oz. sliced or chopped cured meat (such as salami) (optional)
1 cup chopped fresh or canned tomatoes
3 cups cooked beans or 2 (15-oz.) cans beans, rinsed and drained
2 to 3 cups coarsely chopped raw hearty greens (such as collard greens, escarole, or cabbage) or tender greens (such as kale, spinach, or broccoli rabe)
1/2 to 1 cup chopped root vegetables or winter squash (optional)
Parmesan rind (optional)
6 cups liquid (such as broth from homemade beans, stock, or liquid from cans of tomatoes)
1 cup small pasta (optional)
1 cup loosely packed fresh herbs (such as parsley, thyme, oregano, or basil), chopped
Pesto, ricotta, and/or grated
Parmesan cheese, for topping (optional)
HEAT oil in a large pot over medium. Add mirepoix and salt; cook, stirring occasionally, until tender, about 6 minutes. Add garlic, crushed red pepper, and (if desired) meat; cook, stirring constantly, for 1 minute.
ADD tomatoes, beans, hearty greens (if using), and (if desired) root vegetables and Parmesan rind. Add liquid and bring to a boil over high. Reduce heat to medium; simmer until root vegetables are tender, about 40 minutes. Remove and discard Parmesan rind.
WHILE soup simmers, cook pasta (if using) according to package directions. Drain. Spread in an even layer on a baking sheet.
IF using tender greens, add to soup; cook, stirring, until wilted, about 2 minutes. Stir in herbs. Taste and add more salt, if desired.
LADLE soup into bowls; add 1/3 cup pasta per bowl. (Pasta stored in soup will become bloated and soggy.) Top each bowl with pesto, ricotta, and/or Parmesan, if desired. Drizzle with oil.
FROM TAMAR ADLER, AUTHOR OF THE EVERLASTING MEAL COOKBOOK AND ADVICE COLUMNIST AT THE KITCHEN SHRINK, A SUBSTACK NEWSLETTER
TIP NO. 15
Nunn explains: “If I’m roasting veggies for four people but I have enough vegetables for five or six, I roast it all. You’re not going to eat a cup of raw butternut squash cubes.” Adler agrees: “When greens of any kind threaten to go bad, I cook them. For example, I add wilting lettuce to sautéeing kale, or broccoli leaves to a pan of cooking collards.”
TIP NO. 16
As a Last Resort, Compost
Save scraps to compost in your backyard or send to a community composting program. Another option is the Mill, beloved by both Adler and Largeman-Roth. It’s an electric compost bin the size of a trash can. Food scraps go in and are ground up overnight. Once you have a box full, mail them to the company, where they can be used as chicken feed. Hooray! $360 a year; mill.com
PRODUCT IMAGES COURTESY OF MANUFACTURER