10 New Tricks for Favorite Ingredients

Kristin Appenbrink
Kristin Appenbrink
Kristin is the co-founder of Part Time Vegan and Silent Book Club. As a former editor at Real Simple, she is compulsively organized and loves solving people's problems. She has a weakness for desserts, especially ice cream.
updated May 1, 2019
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Why You Shouldn’t Throw Away Cauliflower Leaves (Image credit: Jessica Goldman Foung)

We love finding surprising new ways to use our favorite ingredients. From turning vegetables like zucchini into noodles, to repurposing scraps like vegetable peels or herb stems, here are our 10 best new tricks for favorite ingredients.

(Image credit: Jessica Goldman Foung)

1. Roast your cauliflower leaves.

A quick toss in some oil and spices, and 15 minutes in the oven, and you have a delicious and unexpected grilled salad.

(Image credit: Jessica Goldman Foung)

2. Stew your carrots for a surprisingly hearty main dish.

Don’t leave out the vegetarians when you’re making pulled pork sandwiches. These stewed carrots are a perfect replacement; they might even convert a few carnivores.

(Image credit: Jessica Goldman Foung)

3. Bake your veggie peels.

Don’t toss the peels from carrots, parsnips, potatoes, or other root vegetables; instead, bake them until they’re crispy. Enjoy them as a snack or burger topping.

(Image credit: Jessica Goldman Foung)

4. Put herb stems to good use.

Just because your recipe only calls for the leaves, doesn’t mean those herb stems are useless. They can be blended into sauces or used to give neutral oils a flavorful kick.

(Image credit: Jessica Goldman Foung)

5. Use lentil liquid as stock.

Don’t drain those lentils into the sink! You can reserve the cooking liquid to be used as stock in your favorite vegetarian soups, risottos, or even ramen.

(Image credit: Natasha Breen)

6. Make gifts from citrus peels.

From citrus sugar and limoncello to tea and bitters, the uses for citrus peels are seemingly endless.

(Image credit: Jessica Goldman Foung)

7. Use jam to make a great BBQ-style glaze.

Mix that last stubborn dollop of jam with a few other pantry staples (apple cider vinegar, ketchup, salt, and pepper) and turn it into a glaze for your next cookout.

(Image credit: Jessica Goldman Foung)

8. Use corn husks to grill fish.

Once you’re done shucking fresh ears of corn, use the outer husks to grill small pieces of fish. It’s the new en papillote.

(Image credit: Jessica Goldman Foung)

9. Sauté greens in coconut milk.

Make your breakfast greens even tastier by sautéing them in coconut milk. It will add a richness you never knew you were missing.

(Image credit: Jessica Goldman Foung)

10. Keep the brine from your olives, artichokes, and capers.

You can use the brine from jarred olives, artichokes, and capers in salad dressings, savory cocktails, and soups and stews.

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