Use the entire ingredient for more flavor and less waste.
Prepping vegetables often involves peeling, de-stemming, and ultimately disposing of the remains. But, it can be delicious andeco-friendly to incorporate the often-discarded trimmings into the main dish. New York City–based recipe developer Laura Rege created three healthy recipes that put everything to use, including stems and leaves. Here, she reimagines Greek dolmades by swapping in Swiss chard leaves (and using the stems in the filling) and finishes roasted carrots with a garlicky sauce flecked with chopped carrot tops. For beets, she sautées the greens and stems with shallot, and then spoons them over tahini-slathered toast.
Try these inventive, reduced-waste dishes, which make perfect appetizers for a late-spring brunch, dinner, or cocktail party: