How to use your kitchen scraps to make ravioli, soup and more
Mixed green salad with hard-boiled eggs and radish pods.
(Anne Cusack / Los Angeles Times)
Imagine using your kitchen scraps to make sautéed cauliflower leaves over soft mascarpone polenta; beet green ravioli with sage butter; or marinated broccoli stems. And before you throw out those carrot tops, have you thought about how you might use them in a dish? Though most people are conscious of the serious issue of food waste, they don’t see where they often contribute to the problem and how they can help. We’ve compiled a dozen great recipes that will have you rethinking your kitchen scraps.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
