American diners crave sustainability more than ever before. In fact, research shows that most consumers are willing to pay a premium of more than 10 percent to dine at a “green”-friendly restaurant.*

Interested in making your menu more environmentally conscious? One easy (and tasty) way is to utilize every bit of your spring produce, including the scraps. From carrot tops to potato peels, these kitchen leftovers can be transformed into flavor-packed dishes that’ll impress your guests while saving the planet and boosting your bottom line.

Ready to get scrappy? Here are my favorite ways to turn waste into wow.

Presto Pesto

Let’s face it: Carrot tops normally end up in the compost bin. But you have the power to change their frilly fate. The next time you receive a case of carrots, toss the greens into a food processor with fresh basil, pine nuts, lemon juice, garlic, EVOO, and sea salt. Blend until smooth for a green pesto that’s low on waste and big on flavor.

I recommend drizzling this sauce over seared Bay Winds^® Chilean Sea Bass. Wild-caught and flash-frozen at sea, this rich, buttery fish complements the bright, earthy pesto perfectly. Plus, since it’s sourced sustainably, you can feel good about every bite.

Taking Stock

Looking for the ultimate flavor booster? Whip up your own veggie stock. Simply add leek tops, carrot peels, onion skins, and other kitchen castoffs to a pot, cover with water, and simmer for one to two hours. Strain, and you’ve got a rich, savory base.

I especially love using housemade stock in this Salsa Verde Breakfast Risotto recipe. With salsa verde-style seasoned sausage, creamy Cotija, and poached eggs, it’s the Italian-meets-Mexican brunch item you never knew you needed.

Stem Major

Broccoli florets often steal the spotlight, but it’s high time the stems get some attention, too. Rather than trash the stalks, prepare a scrappy slaw. Begin by peeling the tough exterior off the stalks, then julienne the pieces. Next, add the broccoli to a bowl with matchstick apples and carrots. Dress with a creamy mayonnaise-based sauce or a lighter vinaigrette — your signature choice!

Bright and refreshing, this slaw is a solid springtime side dish. It can also be piled high on a Carolina Pulled Pork Sandwich. (Want to cater to your vegetarian guests? Swap the pork for tempeh seasoned with a smoky rub.)

Rind and Shine

If you think watermelon rinds are inedible, think again. Though bitter when consumed as-is, these humble scraps are surprisingly delicious when pickled. I like to simmer an Asian-inspired brine consisting of rice vinegar, salt, white sugar, and grated ginger over medium-high heat until the flavors meld. Then, I pour the brine over thinly sliced rinds and let them chill overnight.

Sweet and salty with an addictive crunch, pickled watermelon rinds make an unexpected cocktail garnish and hold their own on a charcuterie board. But they really shine when served atop a grilled shrimp taco featuring Bay Winds All-Natural White Shrimp. Expertly sourced from pristine waters, Bay Winds Shrimp are sweet, firm, and eco-conscious.

By transforming veggie scraps into tasty dishes, you’re saving the planet one plate at a time. But why not take it a step further? Level up your takeout game with First Mark^® essentials.

These eco-friendly essentials not only reduce waste but also showcase your commitment to sustainability. Sturdy and reliable, First Mark Recyclable Paper Bags provide a durable and environmentally conscious way to package meals. First Mark Recyclable Plastic Hinged Clear Containers keep food fresh while offering guests a clear view of their delicious takeout. And with First Mark Disposable Cutlery, you can ensure convenience without compromising on sustainability. Elevate your to-go experience with packaging that’s good for your business.

*https://www.simon-kucher.com/en/insights/sustainability-restaurants-and-rise-eco-conscious-consumer