Whether preparing a favorite meal or trying a new recipe, the excitement for the dish builds as you rinse, peel, chop, and mince the ingredients. At the same time, food scraps pile up by the cutting board. It may be considered an unhappy but necessary byproduct of eating a fresh, healthy diet. But is it?
What if someone could show you how to create flavorful dishes from those scraps? Lindsay-Jean Hard does just this in her book, Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals (Workman Publishing, 217 pages).
Her recipes show you how to turn these untapped resources into food you will love. From refrigerator-clearing frittatas to exotic beet peel margaritas, the book helps make the most of food, scraps and all! While clever and elegant, the recipes are also simple, with no more than 10 steps or ingredients.
With a Master’s Degree in Urban Planning, Lindsay-Jean uses her education and passion for sustainability to inform and inspire her work. The concept for her book began in a column she writes for Food52, a website that shares recipes and discussion about food. She currently works as a marketer for Zingerman’s Bakehouse in Ann Arbor, Michigan.