Use-It-Up Flexipes 

Need to find a use for that bunch of fresh herbs you only used half of? Or that baguette that's rapidly turning into a bag-brick? Check out the recipes (more like guidelines) below to transform kitchen castoffs into meals in their own right. And, actually, we're not calling these "recipes," so much as "flexipes." These dishes are designed to accommodate whatever you have on hand.

The recipes are listed below; to search by ingredient, check out the Food Index

Do you have an ingenious "flexipe" that keeps commonly wasted food out of the trash? We welcome guest posts. Please email EatOrToss@gmail.com.

September 9, 2020

Today we’re excited to share this guest post from Boston couple Ben Jamieson and Sarah Glinski, whose pandemic accomplishments include baking sourdough bread and finding uses for their extra sourdough starter. Oh, and also they got engaged! Congrats Ben and Sarah! And...

June 30, 2020

Eating the last pickle doesn’t mean your pickle jar is empty! Consider: pickle juice. The brine is salty, acidic, complex, and sometimes even comes with herbs and spices that can enhance everything from a salad to a cocktail. Or, bread. It’s lovely in bread. 

...

June 5, 2020

Amid the coronavirus pandemic, Lesley L. of Providence, Rhode Island, reports that concern about access to vegetables led her to reevaluate stems, seeds and other parts that might have otherwise gone to waste. Luckily for us, she’s sharing her findings on squash seed r...

April 24, 2020

Overwhelmed with holiday cookies? Did your latest baking experiment yield less than amazing results? Contemplating some store-bought cookies on the verge of going stale? 

Don’t let them go to waste! Instead, upcycle them into truffles!

Cookie truffles transform just...

March 10, 2020

Cauliflower cores and stems don’t need to be discarded! They may seem all hard and unapproachable, but with a little coaxing in some boiling water and a nice blend with some beans, oil and garlic, you’ll be on your way to a nice dip, side dish or even a component of a...

February 12, 2020

A chard stalk is a silly thing to waste. It’s so pretty! And so delicious, and not terribly fibrous, which makes it especially adaptable for recipes. If you invested in a bunch of chard for a recipe that only requires the leaves, I’d first suggest seeing if there’s a w...

January 10, 2020

The first time you make candied citrus peels, you might feel like you’re somehow cheating. After all, these gummy-bear-like candies cost pennies to make, but when you wrap them up as a gift or display them on your dessert table, they’ll glitter like jewels.

All this fro...

December 20, 2019

There was an lunchtime book club meeting in just a few short hours. I was about to head to work and had 20 minutes, tops, to assemble my potluck contribution. I wanted something to nourish my fellow readers and, hopefully, to reference the lovely book we’d be discussin...

November 26, 2019

My husband and I rarely buy bread. Not because we’re cutting carbs or hate sandwiches, but because we often encounter orphaned bread—the final pieces in the restaurant bread basket, for example—that needs a loving home. We stash the bread in the freezer and toast it up...

November 21, 2019

A number of years ago, I stopped buying broth. Instead, after an excellent tip from a co-worker (thanks, Mark!), we started saving all our veggie scraps and popping them in a bag in the freezer. Onion tops, pepper cores, hard tomato parts, squash skins, corn cobs, toug...

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