Join F&W editor in chief Dana Cowin in the #loveuglyfood campaign to reduce food waste. From carrot tops to radish greens, here are seven ways to use ingredients that are usually thrown away.
1. Roasted Carrots with Carrot Top Gremolata
Chopped carrot greens make a tasty topping for sweet roasted carrots.
2. Fennel Frond Orzo
This healthy, dynamic orzo salad combines aromatic fennel fronds with crunchy almonds, tangy capers, bright scallions and briny olives.