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Upcycled Recipes for Upcycled Food Month

Give new life to food scraps with these 10 recipes.

There are a few different ways we can all work to cut back on food waste, but in June, we’re focused on upcycling. To celebrate Upcycled Food Month, we rounded up some of our favorite recipes using repurposed, rescued, and upcycled ingredients. Save them all for later to help keep food from going in the bin, and to make a tasty treat you can feel good about.

Carrot Top Pesto

We like to take a root-to-tip approach to our veggie eating, so we never toss the tops of our veggies. Follow this beginner-friendly pesto recipe to add a lil’ zest to your next sandwich, salad, or pasta dish.

Get the recipe for Carrot Top Pesto

Peanut Butter Jar Sauce 

Forget scraping out your PB jars, just throw a couple other ingredients in there and give it all a good shake for an easy sauce that pairs perfectly with crunchy veggies, as a marinade, or tossed with noodles.

Get the recipe for Peanut Butter Jar Sauce 

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Herby Greek Yogurt Dressing

Who said yogurt’s just good for breakfast? (Couldn’t be us.) This tangy, herbaceous dressing comes together in just a few shakes to help take any dish to another level. 

Get the recipe for Herby Greek Yogurt Dressing

BBQ Scraps Mediterranean Salad 

We all know that feeling at the end of a BBQ when all the proteins are gone but you’ve still got a platter of veg. Chop ‘em up and season ‘em with a handful of herbs for an easy mediterranean salad, perfect for lunch—or even a BBQ round two. 

Get the recipe for BBQ Scraps Mediterranean Salad

Pickled Watermelon Rinds

Did you know you could eat the entire watermelon? We say heck no to wasted watermelon, and instead make this easy, prep-ahead pickled rind recipe. 

Get the recipe for Pickled Watermelon Rinds

Jam Jar Mocktails

We’ll never say no to an easy, fruity mocktail, especially when it means we get to use up the dregs of our favorite jams. Shake one up to get a taste—and yes, you can add a shot of your favorite spirit to make your next happy hour even happier.

Get the recipe for Jam Jar Mocktails

Dijon Mustard Vinaigrette

Our chef-in-residence Bobby Flay figured out the perfect remedy for the mustard-scraping blues: just make your salad dressing in the jar instead! As they say, work smarter, not harder.

Get the recipe for Dijon Mustard Vinaigrette

Herb Compound Butter

With recipes and simple and flavorful as this compound butter, you’ll never need to toss your past-prime herbs again. And the best part? You can make it with any combo of herbs you have on hands. 

Get the recipe for Herb Compound Butter

Broccoli Stalk Soup

What’s better than a hot cup of broccoli cheddar soup on a chilly day? A hot cup of upcycled soup made with broccoli stalks and stems, of course!  

Get the recipe for Broccoli Stalk Soup

Kale Stem Pesto

We challenged our chef-in-residence Bobby Flay to help us fight food waste and make something delicious from those random bits and pieces of produce you might have lingering in the fridge. His solution: An herbaceous kale stem pesto that you’ll want to slather over everything. 

Get the recipe for Kale Stem Pesto