Adding the 4th "R"

• Prep 5 min
• Total 25 min
• Makes 1½ cups

2 unpeeled gala apples, cut into 1-in. pieces

1 pineapple core and any scraps of flesh (no skin), cut into 1/2-in. pieces

¾ cup water

Sugar or honey, to taste (optional)

1. Combine apples, pineapple core and water in a medium saucepan set over medium-high heat.
2. Boil, stirring often, until liquid evaporates and apples are very tender, about 15 min.
3. Let mixture cool slightly, then transfer to a blender. Blend on high speed until smooth. Stir in sugar or honey to taste, if desired.

More Food Waste Tips: If you have any fresh fruit drying out in your fridge, or frozen fruit, add them to the mix for a fruit punch applesauce.

• Prep 20 min
• Total 4 hrs 20 min
• Makes 80 to 85 kisses

1/2 cup aquafaba, from a can of Compliments No-Salt Added Chickpeas, at room temperature

1/8 tsp cream of tartar

12 tbsp granulated sugar

1 tsp cornstarch

1/2 tsp vanilla

1. Position rack in centre of oven and preheat to 200F. Line two baking sheets with parchment.
2. Pour aquafaba through a sieve into a medium bowl. Sprinkle cream of tartar overtop. Beat, using an electric mixer on medium-high speed, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar, 1 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, 5 to 7 min. Beat in cornstarch and vanilla.
3. Spoon meringue into a piping bag fitted with a large star or round tip. Pipe 1-in. wide kisses on prepared sheets 1-in apart.
4. Bake until meringues are crisp and dry, 2 to 2 ½ hrs. Turn off oven and let meringues cool in oven completely, 2 to 3 hrs.

Tip: The aquafaba in no-salt added chickpeas whips better than regular chickpeas.

• Prep 5 min
• Total 25 min

Leaves and stem from 1 cauliflower, chopped into 1-in. pieces, washed and dried well

Olive oil

Salt

Pepper

1. Position rack in centre of oven, then preheat to 425F. Toss the leaves and stem with a drizzle of oil on a baking sheet. Season with salt and pepper.
2. Roast, stirring halfway, until vegetables are golden and tender, about 20 min.

More Food Waste Tips: This technique works with broccoli too.

• Prep 5 min
• Total 20 min

Leftover potato peels, such as yellow potatoes

Olive oil

Salt

Pepper

1. Position rack in centre of oven, then preheat to 375F. Toss potato peels with a drizzle of oil on a baking sheet. Season with salt and pepper. Arrange in a single layer. Bake, stirring halfway, until golden, 10 to 15 min. Potato skins will crisp up as it cools.

Tip: Scrub your potatoes well if you plan on baking the peels. If you’re not baking your peels as soon as you peel your potatoes, keep them in cold water with a squeeze of lemon to keep them from browning. Dry them well before baking.

More Food Waste Tips: This technique works best with yellow potatoes or Yukon Gold, but will work with Russet potatoes too. (Note only to Heather: doesn’t work with sweet potatoes.)

• Prep 5 min
• Total 5 min
• Makes about ¼ cup

3 tbsp olive oil

2 tbsp red wine vinegar

1½ tsp Dijon mustard

Honey, to taste (optional)

1½ tbsp berry jam*, such as raspberry, strawberry or blueberry

1. Combine all ingredients in a near-empty jar of jam. Shake until well mixed. Stir in honey to taste, if desired.

*Tip: If making the recipe on its own, use 1½ tbsp jam.

More Food Waste Tips: Any near-empty jar of jam will work for this recipe. If using lighter-coloured fruit jams (such as peach) substitute with white wine vinegar.

• Prep time: 5 mins
• Total time: 5 mins
• Makes: scant 1/3 cup (note: enough for 1 bagel)

Ingredients

1/4 cup plain cream cheese

1/4 cup finely chopped tender vegetable and herb scraps

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp salt

Black pepper

Directions

1. In a small bowl, combine cream cheese with vegetable and herb scraps, onion powder, garlic powder and salt. Season with pepper.
2. Spread on toasted bagel for a veggie-loaded flavourful breakfast bagel topper.

Tip: Use scraps such as peels from carrot and cucumber, end pieces from bell peppers, celery and radish, and tender leaves stems from parsley, dill, chives or fennel fronds.

• Prep time: 10 mins
• Total time: 25 mins
• Serves: 2 to 3 (as a side) (note 1/3 cup dressing)

Ingredients

300 g fennel stalks (from 2 large fennel bulbs)

4 tbsp olive oil, divided

1/8 tsp salt

Black pepper

Zest of 1 lemon

1/4 cup lemon juice

2 tbsp finely chopped fennel fronds

2 tsp honey

1 tsp Dijon mustard

2 tbsp finely grated parmesan

Directions

1. Position rack in centre of oven, then preheat to 450°F.
2. Remove any fronds from fennel stalks and set aside for dressing. Cut stalks into 4-in.-long pieces (if needed), then in half lengthwise. Toss with 2 tbsp oil and salt on a large baking sheet. Season with pepper.
3. Roast, flipping halfway through, until golden-brown and tender, about 20 min.
4. Meanwhile, whisk lemon zest and juice with fronds, honey, Dijon mustard and remaining 2 tbsp oil. Season with pepper.
5. Drizzle dressing over roasted fennel. Sprinkle with grated parmesan before serving warm.

• Prep time: 5 mins
• Total time: 5 mins plus drying time
• Makes: 3 tbsp

Ingredients

1 cup packed onion or shallot peels

1 tbsp sea salt

Directions

1. Separate onion or shallot peel layers, removing any spoiled edges and roots.
2. Wash peels very well with water, then dry with a tea towel and arrange in a single layer on a cooling rack. Let stand until completely dry, preferably overnight. (If you have a lot of peels, arrange skins in a single layer on a baking sheet and bake in a 200°F oven until dry and crisp, 45 min to 1 hr.)
3. Blend peels in a high-powered blender until finely ground.
4. Stir in sea salt. Store in a covered container. Use to season meats and vegetables, stirring before using.