Good Save! Richard Blais's Tips for Reducing Food Waste at Home

Find flavor everywhere: “Cilantro, dill, and parsley stems are just as delicious as the leaves. Use them!”

Try our Creamy Avocado-Cilantro Dip:

You really can pickle that: “Pickling is superfast. You don’t have to be Grandma and get Mason jars and seal them for next winter. If you bought too many vegetables at the market, you can just put some sugar, vinegar, salt, and water on the stove for a quick brine. Put the veggies in a jar, top with the brine, and stick them in the fridge.”

Try our Scrappy Pickles:

Challenge yourself: “We’ll set some time where we don’t throw out any scraps. For example, if I take the leafy greens off a bunch of carrots, I’ll put them in a container in the fridge. Later, I’ll see if I can make a pesto with whatever is there or add the scraps to some vegetable stock.”

Try our Grilled Carrots with Carrot-Top Salsa Verde:

Make trash trendy: “The bowl craze is upon us—and it’s a nice way to use leftovers. You just throw together grains, veggies, a little protein, and a dressing. It’s a great way to cook at home.”

Try our Broccoli-Chicken Bowls:

Read next: How Richard Blais Does Ramen Night With His Family