There are plenty of foods that can pull double-duty in the kitchen. From stalks and stems to greens and peels, here's how to get the most out of your leftovers.
Irene Ngo
Capture the essence of your garden-fresh herbs, and drizzle it over everything from summer salads, to grilled chicken and fresh fish.
Kristen Eppich
If they're turning black, use this quick trick for longer-lasting, vibrant herbs.
Chatelaine
Crunchy, zesty, fresh and lively, this modern shrimp starter has it all!
Loads of flash-grilled veggies give this layered terrine sweetness, while the punchy green sauce makes for a stunning dish.