Forage the Vegetable Scrap Heap for Inspiration

Danny Bonvissuto

Behind every great dish is the beginnings of another one, sitting in the trash can. With a dual objective of honoring each vegetable and keeping costs low, chefs are rescuing cauliflower stems, kale ribs and pea shells from the scrap bowl and turning them into dishes that are equally inventive. Creativity is up, costs are down and best of all, discarded scraps get a second shot at the plate.

Cauliflower Power

With nothing...