I think this is a great idea for a post.

After making fruit and flower flavored syrups, I bake fruit leather out of the leftover precipitate. I've also used extra samosa filling (chanterelle mushrooms, white whine reduction, potatoes, etc.) and have made quick potato dumplings out of it! Lately, I've been taking the filtered vegetables after being run through a juicer (particularly kale, fennel, and carrots) and bake them into knishes, breads, and homemade veggie patties. These turn out lovely!

I'd be interested to see others' suggestions!

Thank you for the lovely post! I always have weird little remnants of things in my pantry that I don't know how to finish off. Any ideas for dried cranberries or shelled sunflower seeds?

Super useful post! My current dilemma is that I bought some Rapunzel Almond Butter that is super runny (as opposed to the normal firm texture of peanut butter), and I am clueless on how to use it. Any ideas?

For the almond butter, I'd just zip more almonds up in a food processor to make it the consistency I wanted it.

This is a timely post. Since I'm in between jobs, I'm trying to make the most of what I buy and the bits and leftovers after cooking. I'm also a big fan of kitchen sink recipes, i.e. using leftover veggies and meats, when possible, for salads, pastas, casseroles and soups. I've discovers some new combinations I've never tried before.

I like using dried fruits and nuts in my salads, but also in my pancake and french toast batters and now am adding it to homemade granola when it comes out of the oven.

Ooh, perfect. I was just wondering what to do with the tahini.

People have leftover marmalade?

Ours gets eaten so fast that I sometimes don't even get a taste.

veggieface, I would use them in homemade granola bars: http://www.skinnytaste.com/2011/06/low-fat-chewy-granola-bars-with-pecans.html. I make these all the time and you can use any combination of fruit and nuts that you like; it's a good way to use up odds and ends from other recipes.

@swisscheese keep the almond butter in the fridge, it'll set right up. Natural peanut butter is super runny, too. I'll use either one on toast or PB&J (make it when you want to eat it, though, or it gets kind of messy) or in cookies. I love it on pancakes with syrup (yes, I know, I'm weird) because it's not as sticky as "normal" peanut butter.

Both almond butter and peanut butter are worthy additions to the traditional S'more recipe - if you happen to be making S'mores.

This post was sorely needed. Thank you, cambria bold.

dried cranberries are great in steel cut oatmeal. just stir up the almond butter-lots of stirring. Comes together just fine and last forever!

dried cranberries? Upscale your chicken gravy for company with some white wine and as many cranberries as you like.

Keep a zip top bag in the freezer for bits of vegetable scraps but also for vegetables that might go bad if you keep them just a little longer. Simmered in filtered water (when your gallon bag is full) makes a beautiful broth for soup or sauce recipes.

@swisscheese, try adding the almond butter to smoothies. It would go especially well with cherries, but maybe also peaches.

Really great post! Supposedly some athletes drink pickle juice as a sports drink, so there's always that option...