The Roanoker - September/October 2020 - 118

Cook Scrappy:
Six Scraps to Save
Parmesan rinds: Stash in the
freezer and toss into soups,
stews and braises to add a
savory, creamy hit. For dishes
such as risotto or pasta
sauce, Fortunato's Jeff Farmer
suggests grating what you
need from the rind so that it
dissolves completely into the
dish.
Stale bread: Beyond
breadcrumbs, Farmer
recommends turning old bread
into French toast or bread
pudding (which is also a great
way to use up extra eggs).
Italian-style strata (a savory
bread pudding) is another
option and great for using up
veggies.
Stems: RND Coffee's Quincy
Randolph pickles just
about everything, including
stems from leafy greens
and cruciferous veggies.
Kale, collard, broccoli and
cauliflower stems can also be
stir-fried or roasted and added
to salads, sandwiches and
grain bowls.
Veggie trimmings: Save onion
peels, herb stems, garlic,
and tired celery and carrots
to make stock. River & Rail's
Aaron Deal recommends using
vegetable stock in place of
water to yield more flavorful
rice and grains.
Veggie tops: Local Roots'
Diane Elliot likes to sauté beet
or turnip greens for a quick
side and uses green onion tops
anywhere onions go. Carrot
or radish tops make vibrant
pestos.

118

SEPTEMBER/OCTOBER 2020

ABOVE:
Radish tops make a vibrant, earthy pesto perfect for dipping
veggies or tossing with pasta.

At RND Coffee Lounge, leftover coffee is
one of the biggest waste culprits. Co-owners
and brothers Quincy and Steffon Randolph
are experimenting with making coffee ice
cubes to give drinks extra coffee flavor without
diluting them. At home, Quincy suggests
turning leftover coffee into a luxurious coffee
syrup to drizzle over cake, glaze pork chops or
give tomorrow's cup an extra kick.

Citrus peels: Zest peels and
store in freezer for use in
baked goods and marinades,
or use strips to infuse oil,
vinegar or liquor. Chef Queen
Snyder of Queen's Vegan Café
infuses water with lemon
peels to make a detoxifying
drink and makes an allnatural household cleaner
with them too (replace vinegar
with alcohol if the smell is
off-putting).
For more trash-to-treasure
culinary inspiration, see
Southern Spoonful (page 16),
where Becky Ellis transforms
leftover coffee, cheese scraps,
pickle juice and apple peels
into fall-ready dishes. -LKH

TheRoanoker.com

LAYLA KHOURY-HANOLD

meatballs, coat fried fare and top pasta dishes
and sometimes pizza.
At River & Rail, fish bones and seafood
shells are repurposed into stock, sauces and
bisques. Leftover citrus juice from the bar
goes into vinaigrettes and sauces, while spent
citrus from the kitchen are transformed into
bar bitters, syrups or tinctures. Bar manager
Shane Lumpp once infused gin with
dehydrated mushroom scraps for a savory
cocktail and recently fermented pineapple
pulp into tepache, a refreshing Mexican
drink.



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The Roanoker - September/October 2020

Table of Contents for the Digital Edition of The Roanoker - September/October 2020

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The Roanoker - September/October 2020 - Cover2
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The Roanoker - September/October 2020 - Cover3
The Roanoker - September/October 2020 - Cover4
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