Here are 3 tried-and-true ideas from Allyson McGrane our previous, Head of Special Projects, an amazing thrifter and all-around food ninja (RIP Ally).
SOGGY SPINACH
Add it to lasagna instead of the frozen stuff.
LEMON RINDS
Turn lemon rinds into lemon syrup. In a large mixing bowl, combine the rinds of 6 to 10 lemon with a cup of sugar and cover tightly for up to 12 hours (at room temperature) so the sugar can dissolve. Strain the mixture through a fine-mesh sieve and then put the rinds in a rice and squeeze to release any extra liquid. The resulting liquid is your lemon syrup, which can be stored in an airtight container in the refrigerator for up to a month.
You can use it to sweeten drinks, dressings, marinades, and as a baking ingredient. Also try this with pineapple cores and mango peelings.
OLD GRAINS
Grains are the gold of brew masters and add sugar to beer (what feeds the yeast and allows beer to become beer). When the barley and wheat has done its job, it still has plenty of fibre and protein to offer, as well as a distinct nuttiness that works quite well in baked goods, especially bread. While they are still wet, use the grains to make pancakes.
When they are dry, grind it into flour with a coffee grinder and use in your baking.
