How to Save the Scraps
If you bought more nuts than you need (or want to freeze), turn them into nut butter. Use raw or toasted nuts of one type or any combination—throw whatever you have on hand into a food processor with a sprinkling of salt (and some oil, if desired), and blend for a few minutes, just until smooth. Refrigerate, covered, for up to 2 weeks.
Save the rind from a wedge of Parmesan cheese; it will keep, well wrapped, in the freezer for months. As a source of umami, the cheese rind will impart incredible depth and richness to minestrone—and other soups and stews. Add it during the last 15 minutes of cooking.
When you shave kernels from ears of corn, take this extra step: Holding the ear of corn upright in a shallow bowl, use a paring knife to slice off the kernels. Then scrape the cob with the back of the blade to extract the creamy liquid, which can be stirred into the broth for corn (or other) chowders, along with the cobs, for deeper corn flavor. You can also make a delicate broth by boiling the cobs with water to cover.
For easy shucking, place whole ears of corn—husks and all—directly on the racks of a 400°F oven. Thirty minutes later, the peels will slip right off—silk and all—and the kernels will be perfectly tender and ready to eat or slice into salads, salsas, and pasta dishes.
Avoid the hassle of getting the last bit of mustard out of the bottom of jars. Instead, add the makings for a tangy vinaigrette. Start with a crushed garlic clove or minced shallot and some chopped fresh herbs (tarragon or thyme are good choices), then add enough vinegar of choice to fill jar about a quarter of the way. Season with salt and pepper, then close the lid and shake vigorously. Add extra-virgin olive oil (following a 3:1 oil to vinegar ratio); shake again to emulsify the dressing. It will keep in the refrigerator for up to one week; shake to combine again before serving.
Martha Must
Because I often start the day with a fresh juice made from spinach, kale, or other greens, I end up with a lot of nutrient-rich pulp. In addition to composting the pulp, I save it for making stocks, stirring into soups and stews, and feeding to my dogs, horses, and chickens.