8. Make a waste-free casserole
The casserole is every home cook’s best friend when it comes to finding uses for leftovers before they spoil. Take grandma’s tradition to the next level by layering some skins and scraps into your next casserole creation.
Apple skins are great layering components for pork, chicken or tuna casseroles, as they give the dish a little crunch and fruity flavor. If you’re feeling a little more exotic, try pear or peach skins instead.
Carrot and potato skins are also perfectly edible and actually contain more nutrients than the rest of the vegetable. And it’s easy to incorporate these skins into your next one-pot supper. Just simmer the skins for five minutes over low heat with a little olive oil, salt and pepper. Give them a few pulses in the blender to create a “mash” of sorts, and give it a try in your favorite casserole recipe for more taste and less waste.
For best results, set skins aside immediately after peeling a fruit or vegetable. Cover the skins with cool water, squeeze in a little lemon juice and put in the refrigerator for up to one week. The lemon juice will keep skins from turning brown and shriveling up before you’re ready to make your next casserole.